Cazuela Gaucho

Cazuela Gaucho Recipe from Argentina with Chicken and Vegetables

Region / culture: Argentina | Preparation time: 30 minutes | Cooking time: 1 hour and 5 minutes | Servings: 6-8

Introduction

Cazuela Gaucho is a traditional Argentine stew that is hearty, flavorful, and perfect for a cozy family meal. This dish is packed with chicken, vegetables, and grains, making it a complete and satisfying meal in a bowl.

History

Cazuela Gaucho has its roots in the gaucho culture of Argentina, where hearty and rustic dishes are a staple. This stew is a comforting and nourishing meal that has been enjoyed by generations of Argentine families.

Ingredients

2 chickens, cut up
flour (for dredging)
olive oil (for sautéing)
3 large carrots, cut into chunks
8 potatoes, peeled and cut into chunks
1 lb (454 g) pumpkin or Hubbard squash, peeled, seeded and cut into chunks
2 large parsnips, cut into chunks
3 onions, sliced
1 – 2 cloves of garlic, minced
1 tsp paprika (preferably Hungarian)
1 bay leaf
salt and pepper
0.5 cup white wine
chicken stock
0.5 cup barley
2 ears of corn, sliced into 1.5 inch slices
1 (10 oz (283 g)) package of frozen peas, thawed
0.5 lb (227 g) green beans, cut
1 beaten egg

How to prepare

Heat some oil in a Dutch oven.
Dredge the chicken pieces in seasoned flour.
Sauté the chicken until golden brown on all sides.
Remove the chicken and set it aside.
If necessary, add additional oil to the pan and sauté the carrots, parsnips, potatoes, and squash until golden brown.
Remove the vegetables and set them aside.
Sauté the onions until limp and translucent.
Near the end of the onions' cooking time, add the garlic and paprika and sauté for 2 – 3 minutes.
Return the chicken and sautéed vegetables to the pan.
Add bay leaf, white wine, salt, pepper, and chicken stock to barely cover the stew.
Bring it 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 an additional 10 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.

Variations

Add other vegetables like bell peppers, zucchini, or tomatoes for a different flavor profile.
Use beef or pork instead of chicken for a richer and heartier stew.
Add spices like cumin, oregano, or chili powder for a more complex and spicy taste.

Cooking Tips & Tricks

Make sure to brown the chicken and vegetables well before adding the liquid to develop rich flavors.

- Adding a beaten egg at the end of cooking helps to thicken the stew and adds a silky texture.

- Adjust the seasoning to your taste by adding more salt, pepper, or paprika as needed.

Serving Suggestions

Serve Cazuela Gaucho with crusty bread or rice on the side for a complete meal. Garnish with fresh parsley or cilantro for a pop of color and freshness.

Cooking Techniques

Browning the chicken and vegetables before adding the liquid helps to develop deep flavors.

- Simmering the stew slowly allows the ingredients to meld together and creates a rich and flavorful broth.

Ingredient Substitutions

Use barley or rice instead of barley for a gluten-free option.

- Substitute chicken broth for white wine if desired.

- Use any combination of vegetables you have on hand for a versatile and customizable stew.

Make Ahead Tips

Cazuela Gaucho can be made ahead of time and reheated before serving. Store the stew in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Serve Cazuela Gaucho in individual bowls or deep plates with a sprinkle of fresh herbs on top. Add a dollop of sour cream or a squeeze of lemon juice for extra flavor.

Pairing Recommendations

Pair this hearty stew with a glass of Malbec or Cabernet Sauvignon for a classic Argentine meal. A side salad or steamed greens can also complement the rich flavors of the stew.

Storage and Reheating Instructions

Store any leftovers of Cazuela Gaucho in the refrigerator for up to 3 days. Reheat the stew in a saucepan over low heat until warmed through, stirring occasionally.

Nutrition Information

Calories per serving

Each serving of Cazuela Gaucho is approximately 400-500 calories, depending on the portion size and ingredients used. This stew is a satisfying and filling meal that provides a good balance of macronutrients.

Carbohydrates

The carbohydrates in Cazuela Gaucho come from the barley, potatoes, squash, and other vegetables in the stew. These complex carbohydrates provide a good source of energy and fiber.

Fats

The fats in this dish come from the olive oil used for sautéing the chicken and vegetables. Olive oil is a heart-healthy fat that adds richness and flavor to the stew.

Proteins

The main source of protein in Cazuela Gaucho comes from the chicken pieces. Chicken is a lean protein that is essential for muscle growth and repair.

Vitamins and minerals

This stew is packed with vitamins and minerals from the variety of vegetables used, including carrots, parsnips, potatoes, squash, onions, garlic, and green beans. These vegetables provide essential nutrients like vitamin C, vitamin A, potassium, and fiber.

Alergens

This recipe contains gluten from the barley and may contain allergens such as eggs and chicken. Be sure to check for any specific allergies or dietary restrictions before serving.

Summary

Cazuela Gaucho is a nutrient-dense dish that provides a good balance of carbohydrates, fats, proteins, vitamins, and minerals. It is a wholesome and satisfying meal that can be enjoyed as part of a balanced diet.

Summary

Cazuela Gaucho is a comforting and nourishing Argentine stew that is perfect for a cozy family meal. Packed with chicken, vegetables, and grains, this dish is a complete and satisfying meal in a bowl. Enjoy the rich flavors and hearty goodness of this traditional recipe.

How did I get this recipe?

I can still remember the exact moment I discovered this recipe for Cazuela Gaucho. It was a warm summer day in the Argentine countryside, and I was visiting my friend Maria on her farm. Maria was a skilled cook, and she had invited me to help her prepare a traditional Argentine meal for her family.

As we gathered the ingredients for the Cazuela Gaucho, Maria told me the story behind the recipe. She explained that the dish was a favorite in her family, passed down from generation to generation. The recipe was a reflection of the rich agricultural heritage of the Argentine countryside, with its hearty ingredients and bold flavors.

To start, we gathered fresh vegetables from Maria's garden – onions, peppers, tomatoes, and potatoes. We also picked some herbs from her herb garden, including parsley, oregano, and thyme. Maria showed me how to chop the vegetables and herbs with precision, ensuring that each piece was uniform in size.

Next, Maria taught me how to prepare the meat for the Cazuela Gaucho. We used a cut of beef called skirt steak, which Maria explained was a popular choice for this dish because of its rich flavor and tender texture. She seasoned the meat with a blend of spices, including cumin, paprika, and garlic powder, before searing it in a hot skillet.

As the meat cooked, Maria added the chopped vegetables to the skillet, allowing them to caramelize and release their natural sugars. The aroma of the cooking vegetables filled the kitchen, blending with the scent of the sizzling beef to create a mouthwatering fragrance.

Once the vegetables were soft and caramelized, Maria added a can of diced tomatoes to the skillet, along with a splash of beef broth. She then covered the skillet and let the ingredients simmer slowly, allowing the flavors to meld together and create a rich, savory sauce.

While the Cazuela Gaucho simmered, Maria and I prepared a side of fluffy white rice to accompany the dish. Maria showed me how to cook the rice until it was tender and fluffy, with each grain perfectly cooked and separate from the others.

Finally, after about an hour of simmering, Maria removed the lid from the skillet and revealed the steaming, fragrant Cazuela Gaucho. The dish was a vibrant medley of colors and textures, with chunks of tender beef, caramelized vegetables, and savory sauce.

Maria served the Cazuela Gaucho in shallow bowls, garnishing each portion with a sprinkle of chopped parsley. As we sat down to eat, Maria shared stories of her family and their traditions, passing on the history of the recipe and the love that went into every preparation.

As I took my first bite of the Cazuela Gaucho, I was transported back to that warm summer day in the Argentine countryside. The bold flavors of the dish reminded me of the rich agricultural heritage of the region, and the love and care that went into every preparation.

And as I savored each bite, I knew that this recipe for Cazuela Gaucho would become a cherished part of my own cooking repertoire, a reminder of the time I spent with Maria and the traditions she shared with me.