Argentine Chicken Stew Cazuela Gaucho Recipe

Name: Argentine Chicken Stew Cazuela Gaucho
Prep time: 20 min
Cook time: 80 min
Total time: 100 min
Yield: Serves 1 or more
Ingredients: 3 1/2 lbs chicken pieces; 2 tablespoons flour; 2 tablespoons olive oil; 1 large carrot, sliced; 2 medium potatoes, peeled and cut into 1 1/2 inch cubes; 2 cups pumpkin, peeled and cut into 1 inch cubes; Parsnips (quantity not specified in sources); 1 large onion, chopped; 2 garlic cloves, minced; 1 teaspoon paprika; 2 bay leaves; salt and pepper, to taste; 1/2 cup dry white wine; 2 cups chicken stock; 1/2 cup pearled barley; Corn (optional, as an alternative to peas; 1 cup if used); 1 cup frozen peas; Green Beans (quantity not specified in sources); Egg (quantity not specified in sources); 1 large celery stalk, sliced; 1 teaspoon ground cumin; 1 teaspoon dried oregano; 1 (14.5 ounce) can crushed tomatoes; fresh parsley, chopped, for garnish; crusty bread, for serving

Embark on a culinary journey to Argentina with this hearty Chicken Cazuela Gaucho! This flavorful stew, inspired by the resourceful Jewish settlers who embraced the Gaucho lifestyle in late 19th-century Argentina, was traditionally cooked over an open fire in a clay pot. Experience the rich history and delicious tastes of this campfire classic, now perfectly adapted for your kitchen. A perfect blend of savory chicken, vibrant vegetables, and aromatic spices, this dish is a true testament to the fusion of cultures and culinary ingenuity.

Prep Time 20 mins

Cook Time 80 mins

Calories 385.1 kcal

Protein 43g

Rating 5.0 (2 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Argentine Chicken Stew Cazuela Gaucho

3 1/2 lbs chicken pieces
2 tablespoons flour
2 tablespoons olive oil
1 large carrot, sliced
2 medium potatoes, peeled and cut into 1 1/2 inch cubes
2 cups pumpkin, peeled and cut into 1 inch cubes
Parsnips (quantity not specified in sources)
1 large onion, chopped
2 garlic cloves, minced
1 teaspoon paprika
2 bay leaves
salt and pepper, to taste
1/2 cup dry white wine
2 cups chicken stock
1/2 cup pearled barley
Corn (optional, as an alternative to peas; 1 cup if used)
1 cup frozen peas
Green Beans (quantity not specified in sources)
Egg (quantity not specified in sources)
1 large celery stalk, sliced
1 teaspoon ground cumin
1 teaspoon dried oregano
1 (14.5 ounce) can crushed tomatoes
fresh parsley, chopped, for garnish
crusty bread, for serving

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How to Make Argentine Chicken Stew Cazuela Gaucho

Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown chicken pieces in batches, then remove and set aside.
Add onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes.
Stir in garlic, paprika, cumin, and oregano. Cook for 1 minute more.
Return chicken to the pot. Add crushed tomatoes, chicken broth, bay leaves, salt, and pepper.
Bring to a boil, then reduce heat to low, cover, and simmer for 60-70 minutes, or until chicken is cooked through and vegetables are tender.
Remove bay leaves before serving. Garnish with fresh parsley and serve hot with crusty bread.

Nutrition Information (Approximate per serving)

Sodium

4 g

Sugar

26g

Fat

17g

Carbs

15g

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Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion Main Dish Potatoes Poultry Vegetables Jewish Ashkenazi Oven European Potluck Dinner Party Fall Heirloom Historical Holiday Event Kosher Winter Stews Chicken Stove Top South American Dietary Hanukkah New Years Argentine Seasonal Rosh Hashana Meat To Go Equipment 4 Hours Or Less