Cazuela De Ave Chilean Chicken Stew Food

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.

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!

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 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.

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 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