Best 3 Argentine Chicken Stew Cazuela Gaucho Recipes
Coming from the lands of Argentina, Cazuela Gaucho is a classic hearty chicken stew that is sure to warm your soul. Slow-cooked in a flavorful broth, this stew is packed with tender pieces of chicken, vegetables, and aromatic spices. Served over a bed of rice or potatoes, Cazuela Gaucho is a comforting and delicious dish that is perfect for a cold winter day. In this article, we'll explore the best recipe for this traditional Argentine stew, providing step-by-step instructions and helpful tips to ensure a perfect result every time. Whether you're a seasoned home cook or a novice in the kitchen, this definitive guide will help you prepare an authentic Cazuela Gaucho that will transport your taste buds to the vibrant plains of Argentina.
Check out the recipes below so you can choose the best recipe for yourself!
ARGENTINE CHICKEN STEW (CAZUELA GAUCHO)
Here's a recipe for a Jewish dish which was originally designed to be cooked over a campfire. This stew is a dish typical of the cooking of a group of Jews who left Russia in the late nineteenth century to form an agricultural community in Argentina. Some of the early pioneers became gauchos and would have cooked this stew over a camp fire in a clay pot called a cazuela, from whic
Provided by Mirj2338
Categories Stew
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- Heat some oil in a Dutch oven.
- Dredge the chicken pieces in seasoned flour.
- Saute the chicken until golden brown on all sides.
- Remove chicken and set aside.
- If necessary, add additional oil to the pan and saute the carrots, parsnips, potatoes and squash until golden brown.
- Remove vegetables and set aside.
- Saute onions until limp and translucent.
- Near the end of the onions' cooking time, add the garlic and paprika and saute 2-3 minutes.
- Return chicken and sauteed vegetables to the pan.
- Add bay leaf, white wine, salt and pepper and chicken stock to barely cover the stew.
- Bring to a boil, cover, and reduce the heat to a simmer.
- Cook for 20 minutes and add barley and corn cob slices.
- Cover and continue cooking for 30 minutes.
- Add green beans and thawed peas and cook for 10 additional minutes.
- Beat the egg.
- Add a little of the hot liquid from the pan and beat the egg vigorously.
- Add the egg to the pot and stir.
- Cook for an additional 5 minutes.
- Taste the stew and correct the seasoning, if necessary.
- Serve the stew in soup plates or deep dinner plates with a rim.
CAZUELA- CHILEAN CHICKEN STEW
This is another variation of Cazuela, a simple chicken stew my bf remembers having when he lived in Chile for a couple years. We'll try it when it's soup weather. I found this on another website. The person who posted it there says it's from the Bountiful Harvest Cookbook.
Provided by darthlaurie
Categories Chicken
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In a large soup kettle or Dutch oven, place chicken, squash, potatoes, corn, carrots and broth; bring to a boil.
- Reduce heat; cover and simmer for 25 minutes or until chicken is done and vegetables are tender.
- Serve over rice in a shallow soup bowl; pass hot pepper sauce, salt, pepper and cilantro or parsley.
GAUCHO CASSEROLE
"When our daughters graduated from college, my husband and I made recipe books for their closest friends," says Dianne Hennis of King George, Virginia. "This dish was a big hit."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Crumble the beef into an ungreased 2-1/2-qt. microwave-safe dish. Add onion and green pepper. Cover and microwave on high for 4-1/2 minutes or until meat is no longer pink, stirring every 2 minutes; drain. , Stir in the beans, tomatoes, tomato sauce, water, taco seasoning and chili powder. Cover and microwave on high for 3-1/2 to 4-1/2 minutes or until bubbly, stirring every 2 minutes. Stir in rice. , Transfer to a shallow 2-1/2-qt. microwave-safe dish coated with cooking spray. Cover and let stand for 6-8 minutes or until liquid is absorbed. Sprinkle with cheese. Cover and microwave on high for another minute or until cheese is melted.
Nutrition Facts : Calories 304 calories, Fat 9g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 670mg sodium, Carbohydrate 49g carbohydrate (0 sugars, Fiber 7g fiber), Protein 22g protein. Diabetic Exchanges
Tips:
- Choose the right chicken pieces: For a stew with tender meat, use bone-in, skin-on chicken pieces. The bones add flavor to the broth, and the skin keeps the meat moist.
- Sear the chicken before stewing: Searing the chicken in a hot skillet before adding it to the stew pot creates a flavorful crust and helps to keep the meat from drying out.
- Use a variety of vegetables: The vegetables in the stew add flavor, texture, and nutrients. Use a mix of hearty vegetables like potatoes and carrots, and softer vegetables like zucchini and tomatoes.
- Add herbs and spices: Herbs and spices add depth of flavor to the stew. Use a combination of fresh and dried herbs, and adjust the amount to your taste.
- Cook the stew low and slow: The stew should simmer gently for at least 1 hour, or until the chicken is cooked through and the vegetables are tender.
- Serve the stew with a side of rice or bread: The stew can be served on its own, but it is also delicious served with a side of rice or bread to soak up the flavorful broth.
Conclusion:
Cazuela Gaucho is a hearty and flavorful chicken stew that is perfect for a cold winter day. The stew is made with a variety of vegetables, herbs, and spices, and it is simmered until the chicken is cooked through and the vegetables are tender. Serve the stew with a side of rice or bread to soak up the flavorful broth. This stew is a great way to use up leftover chicken, and it is also a healthy and affordable meal.
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