Recipe The National Dish Of Chile Cazuela De Ave

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!

CAZUELA DE AVE (CHILEAN CHICKEN STEW)

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.

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.