Best 9 Cazuela Recipes

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Cazuela, a traditional Latin American stew, is a vibrant and flavorful dish that is enjoyed by people of all ages. With its origins deeply rooted in the culinary heritage of many countries, cazuela has undergone various interpretations and variations, resulting in a diverse range of regional specialties. This comprehensive article will delve into the world of cazuela, exploring its rich history, diverse ingredients, and the techniques used to create this delectable dish. From the classic Chilean cazuela de ave to the hearty Colombian cazuela de mariscos, we will uncover the secrets behind this beloved stew, providing you with the knowledge and inspiration to craft your own culinary masterpiece.

Check out the recipes below so you can choose the best recipe for yourself!

CAZUELA



Cazuela image

I learned to make this dish while we were living in Chile for a few months. We grow extra butternut squash in our garden just for this recipe. -Louise Schmid, Marshall, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 10

6 chicken drumsticks or thighs
3 cups cubed peeled butternut squash (1-inch cubes)
6 small potatoes, peeled
6 pieces of fresh or frozen corn on the cob (2 inches each)
3 carrots, cut into 1-inch chunks
3 cans (14-1/2 ounces each) chicken broth
Hot cooked rice
Hot pepper sauce to taste
Salt and pepper to taste
Minced fresh cilantro or parsley

Steps:

  • In a large soup kettle or Dutch oven, place the 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. Serve with hot pepper sauce, salt, pepper and cilantro or parsley.

Nutrition Facts : Calories 416 calories, Fat 8g fat (2g saturated fat), Cholesterol 52mg cholesterol, Sodium 968mg sodium, Carbohydrate 67g carbohydrate (12g sugars, Fiber 8g fiber), Protein 23g protein.

CAZUELA DE VACA (BEEF AND PUMPKIN STEW)



Cazuela de Vaca (Beef and Pumpkin Stew) image

This hearty Chilean stew of beef, corn, and pumpkin is a one dish meal. The main ingredients are stewed in serving-sized pieces, so that each person receives a large piece surrounded by a broth with the other vegetables.

Provided by damasio

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 2h45m

Yield 6

Number Of Ingredients 16

1 ½ pounds beef roast
1 (32 ounce) carton beef broth
2 cups water
¼ cup polenta (coarse or fine)
8 red potatoes, cut in half
1 onion, quartered
1 ½ pounds slice of pumpkin (calabaza)
2 ears corn, cut into thirds
1 carrot, cut into 1/2 inch slices
1 small red bell pepper, seeded and cut into 1 inch pieces
1 stalk celery, cut into chunks
1 leek, split in half, then cut into 1/2-inch pieces
1 teaspoon minced fresh oregano
¼ teaspoon mild paprika
salt and pepper to taste
½ cup coarsely chopped cilantro leaves (lightly packed)

Steps:

  • Cut the piece of beef into 6 large chunks (one per serving). Place the beef into a large saucepan; pour in the beef broth and water. Bring to a boil over high heat, then reduce heat to medium, cover, and simmer until nearly tender, 1 to 1 1/2 hours.
  • Stir the polenta into the stew along with the potatoes and onion. Cover and simmer for 15 minutes. Cut the pumpkin into 6, serving-sized pieces, and add to the stew along with the corn, carrot, bell pepper, celery, and leek; simmer until the vegetables are tender, adding more water if needed to barely cover. Stir in the oregano and paprika during the last 5 minutes.
  • Season to taste with salt and pepper. Ladle into serving bowls, and sprinkle with chopped cilantro.

Nutrition Facts : Calories 314.4 calories, Carbohydrate 34.6 g, Cholesterol 48.1 mg, Fat 10.6 g, Fiber 4.4 g, Protein 22.2 g, SaturatedFat 3.8 g, Sodium 161.4 mg, Sugar 7.3 g

CAZUELA- CHILEAN CHICKEN STEW



Cazuela- Chilean Chicken Stew image

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

6 chicken drumsticks or 6 chicken thighs
1 butternut squash, peeled and cut into 1- inch cubes
6 small potatoes, peeled
6 pieces of fresh corn on the cob (2 inches each) or 6 pieces frozen corn on the cob (2 inches each)
3 carrots, cut into 1-inch chunks
4 (10 3/4 ounce) cans chicken broth
2 cups hot cooked rice
hot pepper sauce
salt and pepper
minced fresh cilantro

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.

ABUELA'S TAMAL EN CAZUELA - GRANDMA'S TAMALE CASSEROLE



Abuela's Tamal en Cazuela - Grandma's Tamale Casserole image

OH MY! Everyone on the Crew LOVED this dish when we prepared it. The recipe has just the right amount of meat for our liking, however you could definitely omit it entirely and turn this into a delicious vegan recipe as well. We substituted juice from a navel orange in place of the sour orange and it turned out great. YUM!

Provided by Jennie Pagano

Categories     Casseroles

Time 1h30m

Number Of Ingredients 16

2 lb lean pork cut in cubes
1 Tbsp salt
1 tsp ground pepper
1 tsp dry oregano
1 pinch ground cumin
6 peeled and mashed garlic cloves
1/4 c sour orange juice
IF YOU CAN'T FIND SOUR ORANGES OR EVEN BOTTLED SOUR ORANGE IN YOUR AREA YOU COULD SUBSTITUTE FOR A REGULAR ORANGE OR CITRUS OF YOUR LIKING
1 lime, juiced
4 c ground corn meal
1 large yellow onion, finely chopped
1 large green bell pepper, finely chopped and seeded
1 can(s) tomato sauce (8oz.)
1/2 c dry cooking wine
1/2 c cooking oil of your preference
6 c warm water

Steps:

  • 1. Mix garlic, salt, pepper, oregano, cumin, sour orange and lime juices.
  • 2. Pour over pork and let it stand for 10 minutes.
  • 3. Heat oil in a large pot and add the pork, reserve the marinade. Brown the pork and then remove from the pan.
  • 4. In same pan, cook the onion and bell pepper until the onion is translucent (a couple of minutes).
  • 5. Stir in tomato sauce, wine, marinade, pork, corn meal and warm water.
  • 6. Reduce heat, cover the pan and let it simmer for about an hour. Stir occasionally.
  • 7. **If it's too thick you can add some more water while it simmers.**

ARGENTINE CHICKEN STEW (CAZUELA GAUCHO)



Argentine Chicken Stew (Cazuela Gaucho) image

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

2 chicken, cut up
flour (for dredging)
olive oil (for sauteing)
3 large carrots, cut into chunks
8 potatoes, peeled and cut into chunks
1 lb pumpkin or 1 lb hubbard squash, peeled, seeded and cut into chunks
2 large parsnips, cut into chunks
3 onions, sliced
1 -2 garlic clove, minced
1 teaspoon paprika (preferably Hungarian)
1 bay leaf
salt and pepper
1/2 cup white wine
chicken stock
1/2 cup barley
2 ears corn, sliced into 1 1/2-inch slices
1 (10 ounce) package frozen peas, thawed
1/2 lb green beans, cut
1 egg, beaten

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 DE AVE (CHILEAN CHICKEN STEW)



Cazuela de Ave (Chilean Chicken Stew) image

Found on CaribM's blog for play in Culinary Quest 2014.

Provided by Beth Renzetti

Categories     Other Main Dishes

Time 45m

Number Of Ingredients 9

6 pieces of chicken, on bone recommended
3 c butternut squash, in 1" cubes
6 potatoes, small, peeled
6 pieces corn on the cob, 2" each
3 carrots, cut into 1" chunks
8 c chicken broth
hot cooked rice
hot pepper sauce to taste
minced, fresh cilantro to be authentic or minced, fresh parsley

Steps:

  • 1. In a large soup kettle or Dutch oven, place the chicken, squash, potatoes, corn, carrots and broth; bring to a boil.
  • 2. Reduce heat; cover and simmer for 25 minutes or until chicken is done and vegetables are tender.
  • 3. Serve over rice in a shallow soup bowl. Serve with hot pepper sauce, salt, pepper and cilantro or parsley.

ROASTED SHRIMP IN CAZUELA



Roasted Shrimp in Cazuela image

Provided by Bobby Flay

Categories     appetizer

Time 30m

Yield 8 servings

Number Of Ingredients 10

1 cup olive oil
6 dried small red chiles
5 sprigs fresh thyme
4 cloves garlic, thinly sliced
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
40 large shrimp, shelled and deveined
Aged sherry vinegar, for drizzling
Chopped fresh parsley, for garnish
1 baguette, sliced

Steps:

  • Preheat the oven to 400 degrees F.
  • Toss together the oil, chiles, thyme, garlic and some salt and pepper on a baking sheet. Roast until the oil is fragrant, about 10 minutes.
  • Remove the baking sheet from the oven and add the shrimp, tossing with tongs to coat in the mixture. Roast until the shrimp are pink and just cooked through, about 8 minutes. Remove and drizzle with a splash of sherry vinegar and garnish with parsley. Serve with baguette slices.

TOMATO, FETA, AND RED PEPPER CAZUELA



Tomato, Feta, and Red Pepper Cazuela image

In this easy tapas-inspired appetizer, creamy feta cheese is topped with a mix of red peppers, lemon zest, olives, and the juiciest tomatoes you can find. Let everything meld together, then warm it up in the oven and serve with toasted pita, naan, or lavash to sop it all up.

Provided by Sarah Copeland

Categories     Food & Cooking     Appetizers

Time 40m

Number Of Ingredients 8

2 red bell peppers
1 pound feta
2 plum tomatoes, cored and chopped into 1-inch pieces
4 peeled strips lemon or orange zest
1/4 cup small black olives (12 to 16), preferably Niçoise
Freshly ground pepper
1/4 cup extra-virgin olive oil
Pitas or flatbreads, for serving

Steps:

  • Preheat oven to 425°F. Place peppers directly over a gas flame (or char under the broiler), turning occasionally, until blackened and blistering, about 10 minutes. Transfer to a bowl, cover with a plate, and let stand until cool. Scrape skins off with a paring knife or paper towel. Remove and discard stems, ribs, and seeds. Cut into 1-inch pieces.
  • Divide feta between 4 small baking dishes or cazuelas (or use one 10-inch ovenproof skillet); top with tomatoes, roasted peppers, zest, and olives. Season with pepper and drizzle with oil.
  • Cover each dish with parchment-lined foil and transfer to a rimmed baking sheet. (Or, if using a skillet, place directly on oven rack.) Bake until warmed through, 10 to 15 minutes; uncover and continue baking until cheese is lightly browned, 10 to 15 minutes more. Lightly char pitas over flame (or under broiler) and serve on the side.

CREAMY TUNA NOODLE CAZUELA RECIPE - (4.4/5)



Creamy Tuna Noodle Cazuela Recipe - (4.4/5) image

Provided by á-174535

Number Of Ingredients 12

12 ounces farfalle pasta
4 tablespoons unsalted butter
1 medium onion, finely chopped
2 tablespoons all-purpose flour
3 cups whole milk or half-and-half
1 1/2 cups frozen baby peas
3/4 cup piquillo peppers, sliced (6 ounces)
1/2 cup freshly grated Parmigiano-Reggiano cheese
One 6-ounce can or jar solid white tuna in oil, drained and flaked
Salt
Freshly ground pepper
1/2 cup panko, Japanese bread crumbs

Steps:

  • Preheat the oven to 450°. Cook the farfalle pasta in a large pot of boiling salted water until al dente. Drain. Meanwhile, in a large saucepan, melt 3 tablespoons of the butter. Add the onion and cook over high heat, stirring, until softened, about 3 minutes. Add the flour and cook, stirring, for 1 minute. Add the milk and bring to a boil. Cook the sauce over moderate heat, stirring occasionally, until thickened, about 3 minutes. Add the farfalle pasta, frozen baby peas, sliced piquillo peppers, Parmigiano cheese and tuna and season with salt and pepper. Transfer the mixture to a large baking dish, a cazuela (casserole dish) or 4 individual gratin dishes. In a small skillet, melt the remaining 1 tablespoon of butter. Add the panko and cook over moderate heat, stirring, until golden, about 1 minute. Sprinkle the panko over the casserole and bake for 10 minutes (5 minutes for individual gratins), or until bubbling. Serve right away.

Tips:

  • Choose the right seafood: The type of seafood you use will determine the flavor of your cazuela. Popular options include shrimp, calamari, mussels, and white fish.
  • Don't overcook the seafood: Seafood cooks quickly, so be careful not to overcook it. Overcooked seafood will become tough and rubbery.
  • Use a variety of vegetables: Vegetables add flavor, color, and texture to cazuela. Common vegetables used in cazuela include onions, peppers, tomatoes, and corn.
  • Season the cazuela well: Don't be afraid to add plenty of seasonings to your cazuela. Common seasonings used in cazuela include garlic, chili powder, cumin, and oregano.
  • Serve the cazuela hot: Cazuela is best served hot, so make sure to serve it immediately after it is cooked.

Conclusion:

Cazuela is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover seafood and vegetables, and it is also a healthy and affordable meal. With so many different variations of cazuela, there is sure to be a recipe that everyone will enjoy.

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