Cazuela (Chilean Meat Casserole)

Cazuela (chilean Meat Casserole)

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Jackie Brink


"Cazuela" is the Spanish word for casserole, and cazuelas of
every description are found in every Spanish-speaking country.
Only in Chile has one attained the status of national dish. It is
a simple dish made with simple ingredients: a light broth with
meat (usually chicken or beef), some potatoes, and pumpkin
or winter squash, and during the summer months, corn on the
cob are the main - and often the only - ingredients. Other
vegetables such as carrots, celery, cabbage, and green beans
are often included, and noodles and rice are frequent additions.


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4 to 6
Stove Top


  • 4-6 c
    chicken stock
  • 4-6
    chicken drumsticks or thighs
  • 1
    butternut squash, peeled and cut into 2-inch (5 cm) pieces
  • 4-6 medium
    medium potatoes, peeled
  • 2-3
    carrots, cut into 2-inch (5 cm) pieces (optional)
  • 2-3
    ribs celery, cut into 2-inch (5 cm) pieces (optional)
  • 1-2
    ears corn on the cob, cut into 2-inch (5 cm) pieces (optional)
  • ·
    salt and freshly ground pepper to taste
  • ·
    cooked white rice for garnish (optional)
  • ·
    chopped parsley or cilantro for garnish (optional)
  • ·
    hot sauce for garnish

How to Make Cazuela (Chilean Meat Casserole)


  1. Combine the stock, chicken, and vegetables in a large pot or
    Dutch oven and bring to a boil over high heat.
  2. Reduce the heat
    and simmer covered until the chicken is cooked through and
    the vegetables are tender, about 30 minutes. Serve in shallow
    soup bowls garnished with rice and parsley or cilantro if desired.
    Serve with hot sauce.

Printable Recipe Card

About Cazuela (Chilean Meat Casserole)

Main Ingredient: Chicken
Regional Style: Latin American
Dietary Needs: Vegetarian Vegan

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