Samiksha Jaiswal

Cazuela

Updated on
Share on FacebookTweet on TwitterShare on LinkedIn
Type  Soup
Cazuela imagesgmipmcedgegeneralmillscom5722b9dcdeaa
Main ingredients  Stock (meats and vegetables)
Similar  Cocido, Asado, Picada, Empanada, Bacalhau

Cazuela de vacuno


Cazuela ([kaˈθwela]) is the common name given to a variety of dishes, especially from South America. It receives its name from the cazuela (Spanish for cooking pot) in which is cooked. The ingredients and preparation vary from region to region, but it is usually a mid-thick flavoured stock obtained from cooking several kinds of meats and vegetables mixed.

Contents

Cazuela Cazuela Wikipedia

Como hacer cazuela de ave


Chilean Cazuelas

Cazuela Cazuela is a typical dish of Chile made with a barrage of meat

The cazuela is a typical dish of Chile. The most common types are made of chicken or beef, but there are also other types made from pork and turkey.

Cazuela Cazuela de Vacuno Gourmet chilean bites Pinterest Casseroles

One typical dish of Chilean cazuela contains a piece of meat (it can be a piece of rib or several pieces of bones, in the case of beef, or a leg of chicken), a potato, a piece of pumpkin, and the stock obtained from boiling all of them together. These are sometimes complemented with cooked rice (in the stock), small-sized noodles, green beans, celery, sliced carrots, garlic, cabbage, among others. In summer the cazuela is accompanied by a piece of sweetcorn, cooked apart or in the same stock.

Cazuela Cazuela Chilean Stew

The cazuela is typically eaten by consuming the liquid stock first, then eating the meat and larger vegetables (e.g. potatoes, large piece of squash or carrot) last. However, the meat and larger vegetables can also be sliced up within the liquid stock and can be eaten simultaneously with the liquid stock.

Cazuela Cazuela de Pollo y Coco Chicken and Coconut Soup My Colombian

The Chilean cazuela is related to the olla podrida, a colonial dish of similar characteristics, but it also shares roots with a Mapuche stock called "korrü".

Peruvian Cazuela

Cazuela Quintessential Chilean Chicken Stew Cazuela de Ave

Cazuela is a typical dish of the Amazonas Region in Peru. The dish is prepared and cooked differently in each province or district of Amazonas.

Cazuela Cazuela Recipe Taste of Home

In Chachapoyas, cazuela is prepared by boiling a piece of hen, a good piece of meat and a good piece of sheep. Add some wild cabbage, rice, carrot, sweetcorn grains, and a glass of white wine.

A few minutes before taking the saucepot out of the fire, add some milk and vermicelli noodles (also called cabello de ángel noodles). It is necessary to try that the cazuela has sufficient broth or juice to be able to be served as a soup.

Puerto Rican Cazuela

In Puerto Rico, cazuela is a traditional pie usually made during the Christmas season. It is similar to a pumpkin pie but uses sweet potato, pumpkin, and coconut milk and usually contains no pie crust.

Other Regional Variations

In southern Arizona, cazuela is frequently made with carne seca or machaca (two varieties of dried beef) with potatoes, garlic, green chiles, and herbs.

References

Cazuela Wikipedia


Similar Topics
Asado
Bacalhau
Cocido
Topics