National Dishes of the World

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Chilean cazuela
Photo: Paborbor, CC0, Wikimedia Commons

soup

Chilean cazuela

cazuela

A warming soup with a big piece of chicken or beef, a potato, squash and corn on the cob in every bowl.

Eaten in: Chile

Prep
25 min
Cooking
1 h 10 min
Total
1 h 35 min
Servings
6

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About the dish

Cazuela is a homely soup that every Chilean knows, and in winter it appears on the table almost every week. The name comes from the clay pot it was once cooked in. In a clear broth float large pieces: a chicken leg or a piece of beef on the bone, a whole potato, a wedge of squash and a piece of corn on the cob, plus green beans and a little rice. Every bowl gets one piece of each, so it is eaten with a spoon, knife and fork. The soup is seasoned with oregano and cumin and finished with fresh coriander or parsley. There are also versions with turkey, lamb or pork.

Main ingredients

  • chicken or beef
  • potatoes
  • squash
  • corn on the cob
  • green beans
  • rice
  • coriander

More: Wikipedia (en)

Recipe

Chilean cazuela

https://foodmap.ominuvo.com/dish/chilean-cazuela

Ingredients

6 servings

6 servings

Method

  1. In a large pot, brown the meat all over in the oil.

  2. Add the chopped onion, carrot cut into sticks, pepper and garlic, fry briefly and pour in the water. Season with the oregano, cumin and salt.

  3. Simmer gently: about 25 minutes for chicken or about 1 hour for beef, skimming as needed.

  4. Add the whole peeled potatoes and the squash and cook for 15 minutes.

  5. Add the corn, green beans and rice and cook for 15 minutes more, until everything is tender. Season with pepper.

  6. Put a piece of meat, potato, squash and corn in each bowl, ladle over the broth and scatter with coriander.

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