Argentine Chicken Stew Cazuela Gaucho Food

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

Ingredients

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.

GAUCHO CASSEROLE

Gaucho Casserole image

"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

Ingredients

1 pound lean ground beef (90% lean)
1 medium onion, chopped
1 small green pepper, chopped
1 can (16 ounces) kidney beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1/4 cup water
1 envelope reduced-sodium taco seasoning
1 teaspoon chili powder
1-1/3 cups uncooked instant rice
1 cup shredded reduced-fat Mexican cheese blend

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

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

Ingredients

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.

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