Cazuela Recipes

CHILEAN CAZUELA

Steps:

• First cut the meat into six portions. Then pre-heat the vegetable oil in a large pot. Braise the meat for three minutes on each side, and add the onion, seasonings, salt and pepper. Mix well and cook for five minutes.
• When ready, place the potatoes, carrots, celery and pumpkin in the pot. Completely cover the contents with boiling water-about five or six cups and cook for ten minutes. Next incorporate the rice and corn; let simmer for eight minutes. Finally, mix-in the green beans and cook for three more minutes.
• Sample the stew and adjust the seasoning as necessary. Serve hot with one piece of meat, one potato, one piece of pumpkin and a portion of corn in each dish of stew.
• To garnish, sprinkle a little cilantro over each serving.

ROASTED SHRIMP IN CAZUELA

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.

CAZUELA DE VACA (BEEF AND PUMPKIN STEW)

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.

CHILEAN CAZUELA RECIPE

Steps:

• Cut the meat into 6 portions.
• Heat 1 tablespoon of vegetable in a large pot over medium-high heat.
• Put salt and pepper on each side of the meat and then cook it for 3 minutes per side or until the meat turns brown. Remove and transfer the meat to a plate once done.
• Saute the onion, carrots, cumin, oregano, paprika, salt, and pepper for 3 minutes.
• Add the meat into the pot again, then add the potatoes, corn and rice.
• Pour about 2 litres of hot water to cover everything.
• Stir it a couple of times, then cover it to cook over medium heat. Let it simmer for 8 minutes.
• After 8 minutes, add in the green beans and cook for another 3 minutes. Sample taste the stew and add more seasonings if necessary.
• Serve it hot on a plate with a piece of meat, a potato, a portion of corn and a piece of pumpkin.
• Garnish the cazuela with cilantro and chopped parsley.
• Serve and enjoy it together with your family and friends!

RECIPE: THE NATIONAL DISH OF CHILE - CAZUELA DE AVE

Steps:

• If you bought a chicken with the skin on, first you must take a knife, skin it and trim off any excess of fat. This will save you from needing to remove the fat from your chicken stock later on.
• Add the skinned chicken pieces and 3 litres of water to a large stock pot.
• Turn the burner on low to medium heat and cover the chicken and water with a lid. Cook the chicken for about 30-40 minutes, keeping an eye on it to make sure it doesn't come to a hard boil. If it starts to boil, move the lid slightly to the side of the pot. Keep the lid on, entirely or partially, during the entire process.
• While the chicken is cooking, peel and chop the carrots, onion, garlic, coriander, squash and potatoes.
• Once the chicken is close to being done, around 30 minutes, you should have a nice chicken stock in the pot. Add all chopped carrots, chopped onion, minced garlic cloves, a small pinch of chopped coriander, salt, pepper and a pinch of paprika (if you desire) into the pot with the chicken and stock. Crumble your cube of chicken bouillon into the pot.
• There is no need to stir anything at any time. Just make sure that all of your ingredients are completely submerged into the chicken stock.
• After about 8 minutes, the carrots should start to soften. This can be tested by piercing one with a knife or fork. If it enters the carrot easily, it is ready.
• Now add the chopped squash and potatoes. Again, make sure that they are submerged into the stock but don't stir. Now is also a good time to do a little taste test of the chicken stock to check if more salt or pepper is needed.
• Cut the corncobs into 5-6 cm long chunks
• After 8-10 minutes, test the squash and potatoes with a knife or fork. If they are starting to get soft, it is time to add the rice and pieces of corncob.
• The rice and corn should take approximately 10 to 15 minutes. The rice should be soft.
• To serve, put one chicken quarter into each bowl. Add to that some vegetables and rice, then ladle some of that delicious broth overtop it all. Garnish with a pinch of coriander. For a traditional food experience, serve them up in clay pots like the Chileans do!

PUERTO RICAN DISHES, FROM THE SPICY TO THE SWEET CAZUELA

Steps:

• Preheat oven to 400 degrees. Line the bottom and sides of a 9 1/2-inch springform pan with greased waxed paper or parchment paper.
• In a small pot, combine 3/4 cup water, ginger, cinnamon, star anise and cloves. Boil for 5 minutes, strain and reserve liquid. Discard spices.
• In a large saucepan, bring three quarts of water to a boil. Add sweet potatoes and boil for 10 minutes. Add taro and boil for 5 minutes, then add pumpkin and boil for 20 minutes. Drain and press through a food mill.
• Using an electric mixer, beat together coconut milk, eggs, sugar, salt, flour and reserved liquid. Combine with pureed vegetables and mix well by hand. Pour into pan and bake for 1 1/2 hours. Cool for 20 minutes in pan. Serve warm.

CAZUELA DE MARISCOS (SEAFOOD STEW)

Steps:

• In a large, saucepan over medium heat, warm the olive oil and butter.
• Add the onions, red pepper, garlic, green pepper and carrots and sautué, until tender and translucent, about 10 minutes, stirring occasionally. Add salt and pepper.
• Add the cream, fish bouillon, coconut milk; bring to a boil. Add seafood and cover reduce heat and cook about 2 minutes until clams open. Remove from heat; discard any unopened shells.
• Add the wine and tomato paste, simmer for 20 minutes.
• Garnish with fresh cilantro and parsley and serve hot

MASHED POTATO CAZUELA

Steps:

• Bring a large pot of salted water to a boil. Carefully drop in the diced potatoes and cook until a fork or pairing knife slides in easily, but the potatoes are still holding their shape, about 12 minutes. Remove with a slotted spoon or spider and place in a large bowl.
• Drop in the diced carrots and cook for just one minute, remove and set aside in a smaller bowl. Finally drop in the peas and cook for one minute, then remove and place in the bowl with carrots.
• Melt the butter in a small skillet over medium heat. Once it sizzles, add the onion and cook until wilted, stirring occasionally, about 3 to 4 minutes. Remove from the heat.
• Pre-heat the oven to 350 degrees Fahrenheit.
• Add the cooked onions, mustard, cream, egg, salt and pepper to the bowl with the potatoes, and gently mix and mash until well incorporated. Add the peas, carrots, olives and pickled jalapeños and mix well. Scrape into a 9" x 11" baking dish or into small individual ramekins.
• Bake for 20 to 25 minutes, until the top has slightly browned. Serve or keep warm.

CAZUELA- CHILEAN CHICKEN STEW

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.

CAZUELA

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.

CAZUELA

Steps:

• If using banana leaves, soften them by gently heating each side, turning continuously, over an open gas burner until pliable, about 1 or 2 minutes. (If your banana leaves are already soft and pliable, you can skip this step.) Tuck leaves into a 2.5-liter baking dish, overlapping as needed to cover the bottom and sides, and trimming any pieces that go over the edge of the dish with a sharp pair of scissors. Grease the banana leaves, or 10 (8-ounce) ramekins with 1/2 tablespoon of softened butter. If using ramekins, arrange on a rimmed baking sheet.
• Bring 3 quarts of water to a boil over high heat in a large pot. Add the anise pods and 1 teaspoon salt, then add the sweet potato and boil for 10 minutes. Add the pumpkin and plantain, and boil for another 15 to 20 minutes, until everything is fork tender. (Adding these ingredients in batches ensures they cook evenly, and that the pumpkin, in particular, doesn't fall apart.) Transfer to a large mesh strainer, discard the anise pods, rinse with cold water and let drain fully.
• While the sweet potatoes boil, heat the oven to 400 degrees. In a small bowl, combine the coconut milk, eggs, brandy, and vanilla. In a medium bowl, combine the cinnamon, ginger, cloves, sugar, flour and remaining 1 teaspoon salt.
• Transfer sweet potato, pumpkin and plantain to the bowl of a stand mixer fitted with a whisk attachment, or a large mixing bowl if using a handheld electric mixer. Let cool for 5 to 10 minutes, then add remaining 3 tablespoons of softened butter and blend on medium speed until smooth, about 3 minutes. Add wet ingredients and blend to fully incorporate. Add dry ingredients and blend until mixture is silky smooth and resembles a loose pudding, about 2 minutes.
• Fold in raisins using a spatula, then pour the mixture into the prepared baking dish or ramekins, and bake for 45 minutes to 1 hour (40 to 50 minutes if using ramekins). Test by poking the center with a toothpick or skewer; if it doesn't come out clean, bake for 5 to 10 more minutes. The cazuela should be firm with a golden top.
• Remove from the oven and place on a wire rack to fully cool, about 30 minutes. Cazuela should separate easily from banana leaves or buttered ramekins, and either be eaten directly from the container, or flipped onto a plate. If you plan to unmold, turn the cazuela out onto a large rectangular platter, then peel off and discard the banana leaves, if using. Serve topped with whipped cream and toasted coconut or dark chocolate shavings, or a combination.