Name: Argentine Chicken Stew (Cazuela Gaucho)
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 12 serving(s)
Cuisine: Argentine, Jewish
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

No reviews yet

Argentine Chicken Stew (Cazuela Gaucho)

At a Glance

Prep: 20 minutes
Cook: 1 hour
Total: 1 hour 20 minutes
Servings: 12 serving(s)

Dietary

Kosher

Allergens

Wheat
Egg

Calories 385.1 per serving 4621.2 for selected servings

Fat 12.7g per serving 152.4g for selected servings

Sugar 6.5g per serving 78g for selected servings

Protein 21.6g per serving 259.2g for selected servings

Carbohydrates 46.3g per serving 555.6g for selected servings

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

Hands-Free Mode Keep screen awake while cooking.

Hands-Free Mode Off

Equipment

Dutch oven

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

Instructions

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.

Reviews, cook notes, and substitutions

No member notes yet. Public visitors can read notes here once members share them.

Argentine Chicken Stew (Cazuela Gaucho)

At a Glance

Categories