cazuela (chilean meat casserole)
"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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prep time
cook time
method
Stove Top
yield
4 to 6
Ingredients
- 4-6 cups 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)
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Step 1Combine the stock, chicken, and vegetables in a large pot or Dutch oven and bring to a boil over high heat.
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Step 2Reduce 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Chicken Soups
Category:
Vegetable Soup
Diet:
Vegetarian
Diet:
Vegan
Ingredient:
Chicken
Culture:
Latin American
Method:
Stove Top
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