Argentine Chicken Stew (Cazuela Gaucho)
๐ Total Time: 1 hour 20 minutes
๐ฅ Recipe Category: Stew
๐ฝ๏ธ Recipe Servings: 12
Description:
Embark on a culinary journey with this Argentine Chicken Stew, known as Cazuela Gaucho, originating from the Jewish community in Argentina. Picture yourself amidst the rustic charm of the late nineteenth century, where pioneers crafted hearty meals over open flames. This stew, a fusion of European and South American influences, offers a taste of history and tradition. With tender chicken, vibrant vegetables, and a medley of flavors simmered to perfection, it’s ideal for cozy gatherings or weeknight dinners.
Ingredients:
| Quantity | Ingredient |
|---|---|
| 2 | Chicken pieces |
| 3 | Carrots |
| 8 | Potatoes |
| 1 | Pumpkin |
| 2 | Parsnips |
| 3 | Onions |
| 1 – 2 | Garlic cloves |
| 1 | Paprika |
| 1 | Bay leaf |
| 1/2 | White wine |
| 1/2 | Barley |
| 1/2 | Corn |
| 2 | Green beans |
| 1 | Egg |
Nutritional Information (per serving):
- Calories: 385.1
- Fat Content: 12.7g
- Saturated Fat Content: 3.6g
- Cholesterol Content: 72.2mg
- Sodium Content: 109.7mg
- Carbohydrate Content: 46.3g
- Fiber Content: 7.7g
- Sugar Content: 6.5g
- Protein Content: 21.6g
Instructions:
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Heat some oil in a Dutch oven over medium heat to prepare for cooking.
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Dredge the chicken pieces in seasoned flour, ensuring they are evenly coated.
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Saute the chicken in the Dutch oven until golden brown on all sides. Once done, remove the chicken and set it aside for later.
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If necessary, add additional oil to the pan and saute the carrots, parsnips, potatoes, and squash until they develop a golden brown hue. Once cooked, remove the vegetables from the pan and set them aside.
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Saute the onions in the same pan until they become limp and translucent, infusing the air with their sweet aroma.
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As the onions near the end of their cooking time, add the garlic and paprika to the pan, sauteing for an additional 2-3 minutes to release their flavors.
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Return the chicken and sauteed vegetables to the pan, allowing them to mingle and create a harmonious blend of textures and tastes.
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Add the bay leaf, white wine, salt, pepper, and chicken stock to barely cover the stew, bringing the mixture to a gentle boil.
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Once boiling, cover the Dutch oven with a lid and reduce the heat to a simmer, allowing the flavors to meld together over low heat.
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After 20 minutes of simmering, add the barley and corn cob slices to the stew, stirring gently to incorporate them.
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Cover the Dutch oven once again and continue cooking for an additional 30 minutes, allowing the barley to soften and the flavors to intensify.
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With 10 minutes left, add the green beans and thawed peas to the stew, infusing it with vibrant colors and fresh flavors.
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Beat the egg in a separate bowl, then gradually add a little of the hot liquid from the pan while vigorously stirring to temper the egg.
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Add the tempered egg to the stew, stirring gently to incorporate it into the mixture, creating a velvety texture.
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Allow the stew to simmer for an additional 5 minutes, ensuring that the egg is fully cooked and the flavors have melded together beautifully.
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Before serving, taste the stew and adjust the seasoning if necessary, ensuring a perfect balance of flavors.
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Serve the Argentine Chicken Stew in soup plates or deep dinner plates with a rim, allowing your guests to savor every spoonful of this historical culinary delight.
Enjoy your Cazuela Gaucho, a testament to tradition and flavor, bringing the rich heritage of Argentina to your table! ๐ฆ๐ท๐ฒ
