Best 5 Cazuela De Ave Chilean Chicken Stew Recipes

## Cazuela de Ave: A Hearty and Flavorful Chilean Stew

Indulge in the delightful flavors of Chile with Cazuela de Ave, a hearty and comforting chicken stew that embodies the essence of Chilean cuisine. This traditional dish, passed down through generations, is a symphony of flavors and textures, featuring tender chicken, a medley of fresh vegetables, and a rich, flavorful broth. With variations that include seafood, pork and beef, the cazuela family offers a culinary journey through Chile’s diverse culinary heritage. Join us as we explore the classic chicken version of cazuela, a staple in Chilean homes, as well as its variations that showcase the culinary richness of this vibrant country. Discover the secrets behind this beloved stew and embark on a culinary adventure that will tantalize your taste buds and warm your soul.

### Recipes Included:

* Cazuela de Ave: The quintessential chicken stew that forms the foundation of this culinary exploration.
* Cazuela de Mariscos: A seafood extravaganza that brings the flavors of the sea to your table.
* Cazuela de Cerdo: A hearty and flavorful stew featuring tender pork as its star ingredient.
* Cazuela de Vacuno: A beef-based stew that showcases the bold flavors of Chilean beef.

Prepare to be captivated by the diverse flavors and aromas of these cazuela variations as we take you on a culinary journey through Chile, one stew at a time.

Here are our top 5 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.

CAZUELA DE AVE (CHILEAN CHICKEN STEW)

Cazuela de Ave (Chilean Chicken Stew) image

Found on CaribM's blog for play in Culinary Quest 2014.

Provided by Beth Renzetti

Categories Other Main Dishes

Time 45m

Number Of Ingredients 9

Ingredients

6 pieces of chicken, on bone recommended
3 c butternut squash, in 1" cubes
6 potatoes, small, peeled
6 pieces corn on the cob, 2" each
3 carrots, cut into 1" chunks
8 c chicken broth
hot cooked rice
hot pepper sauce to taste
minced, fresh cilantro to be authentic or minced, fresh parsley

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

Cazuela image

I learned to make this dish while we were living in Chile for a few months. We grow extra butternut squash in our garden just for this recipe. -Louise Schmid, Marshall, Minnesota

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

6 chicken drumsticks or thighs
3 cups cubed peeled butternut squash (1-inch cubes)
6 small potatoes, peeled
6 pieces of fresh or frozen corn on the cob (2 inches each)
3 carrots, cut into 1-inch chunks
3 cans (14-1/2 ounces each) chicken broth
Hot cooked rice
Hot pepper sauce to taste
Salt and pepper to taste
Minced fresh cilantro or parsley

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.

Nutrition Facts : Calories 416 calories, Fat 8g fat (2g saturated fat), Cholesterol 52mg cholesterol, Sodium 968mg sodium, Carbohydrate 67g carbohydrate (12g sugars, Fiber 8g fiber), Protein 23g protein.

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.

CAZUELA DE VACA (BEEF AND PUMPKIN STEW)

Cazuela de Vaca (Beef and Pumpkin Stew) image

This hearty Chilean stew of beef, corn, and pumpkin is a one dish meal. The main ingredients are stewed in serving-sized pieces, so that each person receives a large piece surrounded by a broth with the other vegetables.

Provided by damasio

Categories Soups, Stews and Chili Recipes Stews Beef

Time 2h45m

Yield 6

Number Of Ingredients 16

Ingredients

1 ½ pounds beef roast
1 (32 ounce) carton beef broth
2 cups water
¼ cup polenta (coarse or fine)
8 red potatoes, cut in half
1 onion, quartered
1 ½ pounds slice of pumpkin (calabaza)
2 ears corn, cut into thirds
1 carrot, cut into 1/2 inch slices
1 small red bell pepper, seeded and cut into 1 inch pieces
1 stalk celery, cut into chunks
1 leek, split in half, then cut into 1/2-inch pieces
1 teaspoon minced fresh oregano
¼ teaspoon mild paprika
salt and pepper to taste
½ cup coarsely chopped cilantro leaves (lightly packed)

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.

Nutrition Facts : Calories 314.4 calories, Carbohydrate 34.6 g, Cholesterol 48.1 mg, Fat 10.6 g, Fiber 4.4 g, Protein 22.2 g, SaturatedFat 3.8 g, Sodium 161.4 mg, Sugar 7.3 g

Tips:

- For the best flavor, use a combination of dark and light meat chicken. - Brown the chicken pieces well before adding them to the stew. This will help to develop a rich flavor. - Use a variety of vegetables in your stew. This will add flavor, color, and texture. - Don't be afraid to experiment with different spices and herbs. This is a great way to create a unique and delicious stew. - Serve the stew with a side of rice, potatoes, or bread. This will help to soak up the delicious broth.

Conclusion:

Cazuela de ave is a hearty and flavorful stew that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. So next time you're looking for a comforting and delicious meal, give this Chilean chicken stew a try. You won't be disappointed!