Best 3 Argentine Chicken Stew Cazuela Gaucho Recipes

Embark on a culinary journey to the heart of Argentina with Cazuela Gaucho, a hearty and flavorful chicken stew that embodies the rustic charm of Gaucho culture. This traditional dish, also known as Cazuela de Campo, captures the essence of Argentine cuisine, blending tender chicken, a medley of vegetables, and a rich, savory broth infused with aromatic spices. As you explore this recipe, discover the secrets to creating a comforting and authentic Cazuela Gaucho, from selecting the freshest ingredients to mastering the art of slow cooking. Alongside the main recipe, delve into variations that cater to different dietary needs, including a vegetarian Cazuela Gaucho and a tantalizing chicken and chorizo version. Unleash your culinary creativity and explore the diverse flavors of Argentina with this versatile dish.

Here are our top 3 tried and tested recipes!

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.

CARBONADA CRIOLLA - ARGENTINA MEAT, VEG, FRUIT STEW

Carbonada Criolla - Argentina Meat, Veg, Fruit Stew image

Beef is the national dish of Argentina. There are huge cattle ranches in Argentina, and the gaucho, or Argentine cowboy, is a well-known symbol of Argentine individualism. Many dishes contain meat, but prepared in different ways. Carbonada is a stew that contains meat, potatoes, sweet potatoes, and chunks of corn on the cob, plus fruit. From FoodinArgentina.com.

Provided by kitty.rock

Categories One Dish Meal

Time 1h5m

Yield 1 cup servings, 6-8 serving(s)

Number Of Ingredients 15

Ingredients

3 tablespoons olive oil
2 lbs stewing beef, cut into 1-inch chunks
4 tomatoes, large, coarsely chopped
1 green pepper, coarsely chopped
1 large onion
3 garlic cloves, minced
2 bay leaves
1 teaspoon oregano
2 cups chicken stock
3 potatoes, diced into 1-inch cubes
3 sweet potatoes, diced into 1-inch cubes
2 ears corn, cut into 1-inch widths (or use 2 cups of frozen corn)
2 zucchini, diced into 1/2-inch pieces
2 peaches, peeled and cut in 1/2-inch pieces
2 pears, peeled and cut in 1/2-inch pieces

Steps:

Heat oil in heavy pot.
Brown beef in separate batches so that all of it gets cooked. Remove from the pot and set aside.
In that same pot, cook tomatoes, pepper, onion, and garlic until soft.
Add bay leaves, oregano, and chicken stock, and bring to a boil.
Return beef to the pot, and add potatoes and sweet potatoes. Cover and simmer 15 minutes, or until potatoes are almost soft.
Stir in zucchini and corn. Simmer 10 more minutes, or until vegetables are almost soft, then add the peaches and pears.
Cook 5 more minutes.
Serve hot.

FRENCH COUNTRY CHICKEN STEW

French Country Chicken Stew image

Make and share this French Country Chicken Stew recipe from Food.com.

Provided by TishT

Categories Stew

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

4 lbs chicken pieces, skin on
1 teaspoon coarse salt
3 tablespoons flour
1 slice smoked bacon (1/4 inch thick)
1/2 cup vegetable oil
1 medium onion, finely chopped
1 teaspoon white pepper
1/2 teaspoon crumbled dried tarragon
1 (8 ounce) can stewed tomatoes
1/2 cup dry white wine
1 chicken bouillon cube, broken into pieces
1 (8 ounce) package frozen green peas, thawed
3 medium carrots, peeled and cut into 1 inch rounds
12 small red potatoes
3 tablespoons flat leaf parsley, finely chopped
salt

Steps:

Prepare the chicken but don't skin.
Salt the pieces and dredge them lightly in the flour, brushing off and saving the excess.
Trim off and discard the bacon rind.
Slice the bacon across the width into 1/4 pieces Heat the oil in a large kettle and brown the bacon lightly.
Remove and set aside.
Brown the chicken pices in batches, removing them as they finish browning.
Remove and discard all but 3 Tbs of the fat.
Add the onion, pepper, tarragon, and the remaining flour.
Scrape these back and forth in the hot fat until the onion is transparent.
Add the tomatoes and their juice and continue the scraping action until most of the juice has evaporated.
Add 1 1/2 cups of water, the wine, and the crumbled bouillon cube.
Add the bacon, chicken, peas, and carrots.
Cover and simmer gently for 30 minutes Scrub the new potatoes under cold water and pare off a one inch strip around the middle of each one, leaving the peel on the ends.
Add them to the stew and simmer for 20 minutes.
Stir in the parsley.
Salt to taste, and serve hot.

Tips:

Choose the Right Cut of Chicken: For a succulent and flavorful stew, opt for bone-in, skin-on chicken pieces like thighs or drumsticks. These cuts retain moisture and add richness to the broth.
Brown the Chicken: Before adding the chicken to the stew, brown it in a separate pan. This step infuses the chicken with a golden crust and enhances its flavor.
Use Fresh Vegetables: Select ripe and flavorful vegetables for the stew. Fresh vegetables contribute vibrant colors, textures, and nutrients to the dish.
Add Herbs and Spices: Don't be afraid to experiment with herbs and spices to create a flavorful broth. Common choices include paprika, cumin, oregano, thyme, and bay leaves.
Simmer the Stew: Allow the stew to simmer gently for at least 1 hour or until the chicken is fall-off-the-bone tender. This slow cooking process allows the flavors to meld and develop.
Serve with Accompaniments: Accompany the stew with traditional sides like rice, mashed potatoes, or crusty bread. These sides complement the stew and provide a satisfying meal.

Conclusion:

Argentinian chicken stew, also known as cazuela gaucho, is a hearty and flavorful dish that showcases the culinary traditions of Argentina. By following these tips and using fresh ingredients, you can create an authentic and delicious stew that will warm your heart and fill your belly. So, gather your ingredients, put on your apron, and embark on a culinary journey to the heart of Argentina with this delectable stew. ¡Buen provecho!