11 Rustic Cazuela Chilena Recipes That Warm Any Day

When I think about comfort food, Cazuela Chilena instantly comes to mind. This traditional dish brings together rich flavors, tender meats, and seasonal vegetables in a way that feels almost nostalgic. Each variation tells its own story, from classic chicken to vibrant vegetarian twists. I’ve gathered 11 rustic recipes that embody warmth and home. You won’t want to miss discovering how to create these delightful meals for your next gathering or cozy night in.

Classic Chicken Cazuela

Classic Chicken Cazuela is a traditional Chilean dish that embodies the rustic flavors and heartiness of home-cooked meals. Known for its comforting combination of chicken, vegetables, and aromatic herbs, this cazuela is a staple in Chilean households.

The dish is particularly popular during colder months, as it warms both the body and soul. With its vibrant colors and rich flavors, Classic Chicken Cazuela isn’t only a feast for the taste buds but also a visually appealing centerpiece for any dining table.

Cooking Classic Chicken Cazuela is straightforward, making it a perfect choice for both novice and experienced cooks. The key to a delicious cazuela lies in the quality of the ingredients and the time allowed for simmering, which melds the flavors beautifully.

Whether you’re cooking for a family gathering or simply enjoying a cozy meal at home, this dish is sure to impress.

Ingredients (Serves 4-6 people):

• 4 pieces of chicken (thighs or drumsticks)
• 2 tablespoons of vegetable oil
• 1 medium onion, chopped
• 2 cloves of garlic, minced
• 4 medium potatoes, peeled and quartered
• 2 medium carrots, sliced
• 1 cup of green beans, trimmed and cut into pieces
• 1 medium pumpkin, peeled and diced
• 1 teaspoon of paprika
• 1 teaspoon of cumin
• 1 bay leaf
• 6 cups of chicken broth
• Salt and pepper to taste
• Fresh cilantro for garnish

Cooking Instructions:

1. Prepare the Chicken: In a large pot or Dutch oven, heat the vegetable oil over medium heat. Season the chicken pieces with salt and pepper, then add them to the pot, browning them on all sides. This step enhances the flavor of the chicken and adds depth to the broth.
2. Sauté the Aromatics: Once the chicken is browned, remove it from the pot and set it aside. In the same pot, add the chopped onion and minced garlic. Sauté for about 3-4 minutes, or until the onion becomes translucent. This releases the flavors and aromas that will form the base of the cazuela.
3. Add the Vegetables: After the onions and garlic are ready, return the chicken to the pot. Add the potatoes, carrots, green beans, and pumpkin. Stir everything together, allowing the vegetables to coat in the oil and mix with the aromatics for about 2-3 minutes.
4. Season and Simmer: Sprinkle the paprika, cumin, and bay leaf over the mixture. Pour in the chicken broth, ensuring all ingredients are submerged. Bring the pot to a boil, then reduce the heat to low, cover, and let it simmer for about 30-40 minutes. This slow cooking allows the flavors to meld together beautifully.
5. Check for Doneness: After the cooking time, check that the chicken is cooked through and the vegetables are tender. If needed, adjust the seasoning with more salt and pepper. Remove the bay leaf before serving.
6. Serve and Garnish: Ladle the cazuela into bowls and sprinkle fresh cilantro on top for a burst of flavor and color. Serve hot and enjoy the comforting flavors of this traditional dish.

Extra Tips:

For an even heartier cazuela, feel free to add other seasonal vegetables such as corn, zucchini, or peas.

If you prefer a spicier version, consider adding a diced chili or a dash of hot sauce to the broth. Additionally, letting the cazuela sit for a few minutes after cooking can enhance the flavors, allowing them to settle and intensify before serving.

Enjoy your Classic Chicken Cazuela with a side of crusty bread for a complete meal!

Beef and Vegetable Cazuela

Beef and Vegetable Cazuela is a traditional Chilean dish that beautifully embodies the rustic charm of local cuisine. Known for its hearty and comforting flavors, this dish is perfect for family gatherings or a cozy dinner. The combination of tender beef, fresh vegetables, and flavorful broth creates a nourishing meal that warms both the stomach and the soul.

This one-pot dish isn’t only satisfying but also allows for versatility in ingredients, as you can use seasonal vegetables and adjust the spices to your liking. Preparing Beef and Vegetable Cazuela is a straightforward process that results in a delightful meal, showcasing the essence of Chilean cooking.

Ingredients (Serves 4-6)

• 2 lbs beef chuck or brisket, cut into chunks
• 1 tablespoon vegetable oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 cups beef broth
• 2 large carrots, sliced
• 2 medium potatoes, peeled and diced
• 1 cup green beans, trimmed and cut into pieces
• 1 medium zucchini, diced
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh parsley, chopped for garnish (optional)

Cooking Instructions

1. Brown the Beef: In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Once hot, add the chunks of beef and brown them on all sides. This step seals in the juices and enhances the flavor of the meat. Remove the beef from the pot and set it aside.
2. Sauté the Aromatics: In the same pot, add the chopped onion and minced garlic. Sauté for about 3-4 minutes until the onion is translucent and fragrant. This will build a flavorful base for the cazuela.
3. Add the Beef Back: Return the browned beef to the pot and pour in the beef broth. Stir well to combine all the ingredients. The broth will serve as the liquid base of the dish, contributing to its rich flavor.
4. Incorporate the Vegetables: Add the sliced carrots, diced potatoes, green beans, and zucchini to the pot. Mix everything together gently, ensuring that the vegetables are submerged in the broth.
5. Season the Cazuela: Sprinkle in the dried oregano, paprika, salt, and pepper, adjusting the seasoning according to your taste. These spices will enhance the dish and add depth to the flavors.
6. Simmer the Cazuela: Cover the pot and bring the mixture to a gentle boil. Once boiling, reduce the heat to low and let it simmer for about 1.5 to 2 hours, or until the beef is tender and the vegetables are cooked through. Stir occasionally to prevent sticking.
7. Serve and Garnish: Once cooked, taste and adjust the seasoning if needed. Ladle the cazuela into bowls and garnish with freshly chopped parsley if desired. Serve hot, preferably with a side of crusty bread.

Extra Tips

When making Beef and Vegetable Cazuela, feel free to customize the vegetables based on what you have on hand or what’s in season. Common additions include corn, peas, or squash.

Additionally, for a richer flavor, you can let the cazuela rest for a few hours or overnight before serving; the flavors will meld beautifully.

Remember to adjust the consistency of the broth to your liking; if you prefer a thicker stew, you can let it simmer uncovered for a while to reduce the liquid.

Enjoy your culinary journey into Chilean flavors!

Pork Cazuela With Sweet Potatoes

Pork Cazuela With Sweet Potatoes is a hearty and flavorful dish that embodies the rustic charm of Chilean cuisine. This traditional cazuela combines tender pork with the sweetness of potatoes, vegetables, and aromatic herbs, making it a perfect comfort food for a family gathering or a cozy dinner.

The dish isn’t only delicious but also visually appealing, with vibrant colors from the fresh ingredients, making it a feast for both the eyes and the palate. In Chile, cazuela is often enjoyed as a warm, filling meal that brings people together around the dinner table.

The slow-cooked pork becomes melt-in-your-mouth tender, while the sweet potatoes add a delightful sweetness that balances the savory flavors. This recipe is straightforward to prepare, allowing you to bring a taste of Chile into your home with minimal effort.

Let’s explore the ingredients and cooking instructions for this delightful dish, which serves 4-6 people.

Ingredients:

• 2 lbs pork shoulder, cut into chunks
• 4 cups water
• 2 medium sweet potatoes, peeled and cut into thick slices
• 2 carrots, sliced
• 1 large onion, chopped
• 1 red bell pepper, chopped
• 3 cloves garlic, minced
• 1 cup green beans, trimmed and cut into 2-inch pieces
• 1 tsp ground cumin
• 1 tsp paprika
• 1 bay leaf
• Salt and pepper to taste
• Fresh cilantro or parsley for garnish

Cooking Instructions:

1. Brown the Pork: In a large pot or Dutch oven, heat a drizzle of oil over medium-high heat. Add the pork chunks and season them with salt and pepper. Sear the meat until browned on all sides, which should take about 5-7 minutes. This step enhances the flavor of the meat and adds depth to the final dish.
2. Sauté the Aromatics: Once the pork is browned, add the chopped onion, garlic, and red bell pepper to the pot. Cook for about 3-4 minutes, stirring frequently until the vegetables soften and the onion becomes translucent. This will release the natural sweetness of the vegetables and infuse the pork with additional flavor.
3. Add the Spices and Water: Sprinkle in the ground cumin, paprika, and bay leaf, stirring to combine. Pour in the water, scraping the bottom of the pot to release any flavorful bits stuck to the bottom. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 30 minutes, allowing the flavors to meld.
4. Incorporate the Vegetables: After 30 minutes, add the sweet potatoes, carrots, and green beans to the pot. Stir gently to combine and make certain the vegetables are submerged in the broth. Cover the pot and continue to simmer for an additional 20-25 minutes, or until the pork is tender and the vegetables are cooked through.
5. Final Seasoning: Taste the cazuela and adjust the seasoning with more salt and pepper if needed. Remove the bay leaf before serving.
6. Serve and Garnish: Ladle the cazuela into bowls, making sure each serving gets a generous portion of pork and vegetables. Garnish with freshly chopped cilantro or parsley for a burst of color and freshness.

Extra Tips: When making Pork Cazuela With Sweet Potatoes, feel free to customize the vegetables based on what you have on hand or what’s in season. Adding ingredients like butternut squash, zucchini, or corn can enhance the dish’s flavor and texture.

Additionally, for a bit of heat, consider adding a chopped chili pepper or a dash of hot sauce. Serve with crusty bread or rice to soak up the delicious broth, making it even more satisfying!

Seafood Cazuela With Fresh Herbs

Seafood Cazuela is a traditional Chilean dish that brings the vibrant flavors of the ocean to your table. This rustic stew is packed with fresh seafood, aromatic herbs, and vegetables, making it a heartwarming and satisfying meal perfect for gatherings or a cozy family dinner. The beauty of this recipe lies in its simplicity and the freshness of the ingredients, allowing the natural flavors to shine through.

The combination of seafood such as fish, clams, and shrimp, along with fresh herbs like cilantro and parsley, creates a delightful and aromatic dish that transports you straight to the coast of Chile. The broth, simmered to perfection, is infused with spices and the essence of the sea, making it a comforting and nourishing experience. Enjoy this Seafood Cazuela with crusty bread or over a bed of fluffy rice for a complete meal.

Ingredients (Serves 4-6):

• 1 lb (450 g) firm white fish fillets (such as hake or cod), cut into chunks
• 1 lb (450 g) shrimp, peeled and deveined
• 1 lb (450 g) clams, cleaned
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium tomatoes, diced
• 1 bell pepper, diced
• 4 cups fish or seafood stock
• 1 cup dry white wine
• 1 tsp paprika
• 1 tsp ground cumin
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons olive oil
• 1 lime, cut into wedges (for serving)

Cooking Instructions:

1. Prepare the Ingredients: Begin by cleaning and chopping all your ingredients. Dice the onion, garlic, tomatoes, and bell pepper, and chop the fresh herbs. This will guarantee that you can follow the recipe smoothly without interruptions.
2. Sauté the Aromatics: In a large pot or cazuela, heat the olive oil over medium heat. Add the diced onion and bell pepper and sauté for about 5 minutes until softened. Stir in the minced garlic and cook for an additional minute until fragrant.
3. Add the Tomatoes and Spices: Incorporate the diced tomatoes, paprika, and ground cumin into the pot. Cook for about 3-4 minutes, allowing the tomatoes to break down and meld with the spices, creating a rich base for your cazuela.
4. Pour in the Liquids: Add the fish or seafood stock and white wine to the pot. Stir well and bring the mixture to a gentle boil. Reduce the heat and let it simmer for about 10 minutes to allow the flavors to develop.
5. Add the Seafood: Carefully add the chunks of fish and clams to the pot. Cover and let simmer for about 5 minutes until the clams begin to open. Once the clams are open, add the shrimp and cook for an additional 3-4 minutes, until they turn pink and opaque.
6. Season and Finish: Taste the broth and season with salt and pepper as needed. Stir in the chopped parsley and cilantro just before serving to keep the herbs fresh and vibrant.
7. Serve: Ladle the Seafood Cazuela into bowls and serve with lime wedges on the side for squeezing over. Pair with crusty bread or rice to soak up the flavorful broth.

Extra Tips: To enhance the flavors of your Seafood Cazuela, consider adding a splash of hot sauce or a pinch of red pepper flakes for some heat. You can also customize the seafood according to your preferences or what’s available, such as adding mussels or squid. For a richer broth, let the cazuela simmer a little longer after adding the seafood, but be careful not to overcook the delicate shrimp and fish. Enjoy this dish fresh, as the flavors are at their best right after cooking!

Vegetarian Cazuela With Seasonal Vegetables

Cazuela is a traditional Chilean dish that warms the heart and soul, showcasing the vibrant flavors of the season. This vegetarian version of the classic cazuela features a medley of fresh, seasonal vegetables, making it a wholesome and satisfying meal. Its rich broth is infused with herbs and spices, providing a delicious depth of flavor that complements the natural sweetness of the vegetables.

Perfect for a family dinner or when entertaining friends, this dish is sure to be a crowd-pleaser.

To prepare this Vegetarian Cazuela, you can use any combination of seasonal vegetables that you have on hand. The beauty of this dish lies in its versatility; you can customize it according to your preferences or what’s available in your local market.

Whether it’s a chilly evening or you’re simply craving a nourishing meal, this cazuela is the perfect way to celebrate the bounty of nature.

Ingredients (Serves 4-6):

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 medium carrots, sliced
• 1 red bell pepper, diced
• 2 medium potatoes, cubed
• 1 medium zucchini, sliced
• 1 cup green beans, trimmed and cut into pieces
• 4 cups vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute, until fragrant.
2. Add the Vegetables: Incorporate the sliced carrots, diced red bell pepper, and cubed potatoes into the pot. Sauté the mixture for about 5-7 minutes, allowing the vegetables to slightly soften and release their flavors.
3. Pour in the Broth: Add the vegetable broth to the pot, ensuring that it covers the vegetables. Bring the mixture to a gentle boil, then reduce the heat to low.
4. Season the Broth: Stir in the dried oregano, ground cumin, salt, and pepper, adjusting the seasoning according to your taste. Allow the broth to simmer for about 10 minutes.
5. Incorporate Remaining Vegetables: Add the sliced zucchini and green beans to the pot. Continue to simmer for another 10-15 minutes, or until all the vegetables are tender and the flavors meld together.
6. Garnish and Serve: Once cooked, remove the pot from heat. Ladle the Vegetarian Cazuela into bowls and garnish with fresh chopped parsley. Serve hot, accompanied by crusty bread if desired.

Extra Tips:

To enhance the flavor of your Vegetarian Cazuela, consider adding a splash of soy sauce or a squeeze of lemon juice just before serving.

You can also experiment with other seasonal vegetables such as butternut squash, sweet corn, or kale for a different twist. If you prefer a heartier dish, feel free to toss in some cooked beans or lentils for added protein.

This dish also freezes well, making it a convenient option for meal prep.

Spicy Cazuela With Chorizo

Cazuela, a traditional Chilean dish, is known for its comforting, rustic flavors that warm the soul. This Spicy Cazuela With Chorizo is a delightful twist that infuses the classic recipe with a kick of heat. The combination of hearty vegetables, tender meat, and aromatic spices creates a robust and filling meal, perfect for family gatherings or a cozy dinner. The chorizo adds a rich, smoky flavor, making this version of cazuela both satisfying and unforgettable.

In Chile, cazuela is often served during colder months, but its vibrant flavors make it an excellent choice year-round. The dish isn’t only delicious but also versatile, allowing for various substitutions based on seasonal ingredients or personal preferences. Whether enjoyed with crusty bread or a side of rice, this Spicy Cazuela With Chorizo is sure to become a favorite in your household.

Ingredients (Serves 4-6):

• 1 lb chorizo, sliced
• 1 lb beef (such as chuck or brisket), cut into cubes
• 1 large onion, chopped
• 2 cloves garlic, minced
• 4 medium potatoes, peeled and diced
• 2 large carrots, sliced
• 1 bell pepper, chopped
• 1 can (14 oz) diced tomatoes
• 4 cups beef broth
• 1 tablespoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• Fresh cilantro, for garnish

Cooking Instructions:

1. Brown the Meat: In a large pot or Dutch oven, heat a tablespoon of oil over medium heat. Add the sliced chorizo and beef cubes. Cook until browned on all sides, about 5-7 minutes. This step is essential for developing depth of flavor in your cazuela.
2. Sauté Aromatics: Once the meat is browned, add the chopped onion and minced garlic to the pot. Sauté for about 3-4 minutes until the onion becomes translucent and fragrant. This creates a flavorful base for the dish.
3. Add Vegetables: Stir in the diced potatoes, sliced carrots, and chopped bell pepper. Cook for an additional 5 minutes, allowing the vegetables to soften slightly. This step helps to incorporate all the flavors and guarantees that the vegetables cook evenly.
4. Incorporate Liquids and Spices: Pour in the diced tomatoes along with their juices and the beef broth. Add the chili powder, cumin, salt, and pepper. Stir well to combine all ingredients. The broth will serve as the cooking liquid, infusing flavor into the chorizo and vegetables.
5. Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 30-40 minutes, or until the beef is tender and the vegetables are cooked through. Stir occasionally to prevent sticking and to guarantee even cooking.
6. Taste and Adjust: After simmering, taste the cazuela and adjust seasoning if necessary. If you prefer more heat, you can add additional chili powder or a splash of hot sauce.
7. Serve: Ladle the cazuela into bowls, garnish with fresh cilantro, and serve hot. This dish is perfect with a side of crusty bread or over rice.

Extra Tips:

When making Spicy Cazuela With Chorizo, feel free to customize the vegetables based on what you have on hand or what’s in season. Zucchini, corn, or green beans can add a nice touch.

Additionally, if you prefer a thicker broth, you can let the cazuela simmer uncovered for the last 10 minutes of cooking. Always remember to adjust the spice levels to your taste; you can even serve hot sauce on the side for those who enjoy an extra kick!

Cazuela De Pavo (Turkey Cazuela)

Cazuela De Pavo is a delightful Chilean dish that embodies the warmth and comfort of rustic home cooking. This hearty soup features tender turkey pieces simmered with an array of vegetables, creating a nourishing meal that’s perfect for family gatherings or chilly evenings. The combination of flavors and textures makes this cazuela a favorite among both locals and visitors alike.

Preparing this dish allows you to experience the essence of Chilean cuisine, where fresh ingredients and traditional cooking methods come together in a harmonious way.

To make Cazuela De Pavo, you’ll need to gather the freshest ingredients available, as they play an essential role in the final flavor of the dish. The turkey is typically accompanied by classic vegetables such as potatoes, carrots, and corn, which not only add nutrition but also contribute to the dish’s vibrant appearance.

When cooked together, these ingredients create a flavorful broth that’s both satisfying and comforting, making every spoonful a delightful experience.

Ingredients (Serves 4-6)

• 1 kg (2.2 lbs) turkey pieces (thighs and drumsticks)
• 1 large onion, chopped
• 2 cloves garlic, minced
• 3 medium potatoes, peeled and diced
• 2 large carrots, sliced
• 1 cup corn kernels (fresh or frozen)
• 1 bell pepper, diced
• 1 tablespoon olive oil
• 2 liters (8 cups) chicken or turkey broth
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh cilantro or parsley for garnish

Cooking Instructions

1. Prepare the Ingredients: Begin by washing and chopping all your vegetables. Peel the potatoes and carrots, and dice the bell pepper. This will make sure that everything is ready to go once you start cooking.
2. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté for about 3-4 minutes until the onion becomes translucent and fragrant. This step builds a flavorful base for your cazuela.
3. Brown the Turkey: Add the turkey pieces to the pot, seasoning them with salt, pepper, oregano, and paprika. Cook the turkey for about 5-7 minutes, turning occasionally, until it’s browned on all sides. This helps to develop a deeper flavor in the broth.
4. Add the Broth: Pour in the chicken or turkey broth, making sure that the turkey is fully submerged. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 30 minutes. This allows the flavors to meld and the turkey to become tender.
5. Incorporate the Vegetables: After 30 minutes, add the diced potatoes, sliced carrots, corn, and bell pepper to the pot. Stir to combine, and let it simmer for an additional 20-25 minutes, or until the vegetables are tender and the turkey is cooked through.
6. Serve and Garnish: Once everything is cooked, taste the broth and adjust the seasoning if necessary. Ladle the cazuela into bowls and garnish with fresh cilantro or parsley before serving. Enjoy the hearty flavors of this rustic dish!

Extra Tips

For an even more robust flavor, consider marinating the turkey in a mixture of garlic, olive oil, and herbs for a few hours before cooking.

Additionally, feel free to customize the vegetables based on what you have on hand or your personal preferences—zucchini, green beans, or pumpkin can also be great additions.

Finally, serve the cazuela with a side of crusty bread to soak up the delicious broth!

Lentil Cazuela for a Hearty Meal

Lentil Cazuela is a traditional Chilean dish that combines the earthy flavors of lentils with a variety of vegetables and spices, creating a hearty and nutritious meal. This rustic cazuela is perfect for warming up on a chilly day, and it’s an excellent source of protein and fiber.

The dish isn’t only easy to prepare but also allows for customization based on your preferences or what you have on hand. Cooking Lentil Cazuela is a wonderful way to embrace the comfort of home-cooked meals while enjoying the vibrant flavors of Chilean cuisine.

The combination of lentils, potatoes, carrots, and spices creates a satisfying and filling dish that can be enjoyed on its own or paired with crusty bread. Whether you’re a seasoned cook or a beginner in the kitchen, this recipe will guide you through every step to make a delicious Lentil Cazuela that your family will love.

Ingredients (Serves 4-6)

• 1 cup dried lentils, rinsed and drained
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 medium potatoes, diced
• 1 bell pepper, diced (any color)
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 bay leaf
• 6 cups vegetable broth (or water)
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Cooking Instructions

1. Prepare the Ingredients: Begin by rinsing and draining the lentils. Chop the onion, garlic, carrots, potatoes, and bell pepper into bite-sized pieces. Having all your ingredients prepped will make the cooking process smoother.
2. Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté for about 3-5 minutes until the onion becomes translucent and fragrant. This step enhances the flavor base of the cazuela.
3. Add the Vegetables: Stir in the diced carrots, potatoes, and bell pepper. Cook for an additional 5 minutes, stirring occasionally. The vegetables will start to soften and develop their flavors during this time.
4. Incorporate the Lentils and Spices: Add the rinsed lentils to the pot along with the ground cumin, paprika, and bay leaf. Stir to combine all the ingredients, ensuring that the lentils are coated with the spices.
5. Add the Broth: Pour in the vegetable broth (or water) and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 30-40 minutes, or until the lentils and vegetables are tender. Stir occasionally to prevent sticking.
6. Season and Serve: Once the lentils and vegetables are cooked through, remove the bay leaf and season the cazuela with salt and pepper to taste. Ladle the hot Lentil Cazuela into bowls and garnish with fresh parsley before serving.

Extra Tips

For added depth of flavor, consider incorporating smoked paprika or a dash of hot sauce for some heat. You can also customize the vegetables based on what you have available, such as adding zucchini or green beans.

If you prefer a thicker consistency, let the cazuela cook uncovered for the last 10 minutes to reduce the liquid. This dish also stores well in the refrigerator, making it a perfect option for meal prep throughout the week.

Cazuela With Quinoa and Kale

Cazuela is a traditional Chilean dish that embodies the essence of rustic cooking, offering a hearty and wholesome meal perfect for family gatherings or chilly evenings. This version incorporates quinoa and kale, bringing a modern twist to the classic recipe while maintaining the rich flavors that make cazuela so beloved.

The combination of tender meats, vibrant vegetables, and nutritious grains makes this dish not only delicious but also packed with essential nutrients. In this recipe, we’ll guide you through preparing a comforting cazuela that serves 4 to 6 people. The use of quinoa adds a delightful texture and boosts the protein content, while kale lends a pop of color and a wealth of vitamins.

Get ready to enjoy a warm bowl of this Chilean favorite that’s sure to satisfy everyone at the table.

Ingredients

• 1 lb (450g) beef or chicken, cut into chunks
• 1 cup quinoa, rinsed
• 4 cups vegetable or chicken broth
• 2 cups kale, chopped
• 2 medium carrots, sliced
• 2 medium potatoes, diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon paprika
• 1 teaspoon cumin
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh cilantro for garnish (optional)
• Lime wedges for serving (optional)

Cooking Instructions

1. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until they become translucent and fragrant, about 3-5 minutes. This step builds a flavorful base for your cazuela.
2. Brown the Meat: Add the chunks of beef or chicken to the pot. Season with salt, pepper, paprika, and cumin. Cook until the meat is browned on all sides, which should take about 5-7 minutes. This process enhances the flavor of the meat and adds depth to the overall dish.
3. Add Vegetables and Broth: Stir in the sliced carrots and diced potatoes, followed by the vegetable or chicken broth. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer for about 20-25 minutes, or until the meat and vegetables are tender.
4. Incorporate Quinoa and Kale: Once the meat and vegetables are cooked, add the rinsed quinoa and chopped kale to the pot. Stir well to combine and ascertain the quinoa is submerged in the broth. Simmer for an additional 15-20 minutes, or until the quinoa is cooked and the kale is wilted. This step guarantees that all the flavors meld together beautifully.
5. Serve: Once everything is cooked to perfection, remove the pot from heat. Taste and adjust seasoning if necessary. Ladle the cazuela into bowls, garnishing with fresh cilantro and serving with lime wedges on the side for an extra zing.

Extra Tips

When preparing cazuela, feel free to customize the ingredients based on your preferences or what you have on hand. You can substitute the meat with other proteins like pork or even go vegetarian by omitting the meat altogether and using more vegetables and legumes.

For added flavor, consider adding a bay leaf while simmering or using homemade broth. Always remember to taste and adjust seasonings before serving, as this will elevate the dish to new heights. Enjoy your delicious cazuela with a slice of crusty bread for a complete meal!

Rustic Cazuela With Corn and Squash

Rustic Cazuela With Corn and Squash is a traditional Chilean dish that showcases the vibrant flavors of fresh vegetables and hearty ingredients. This comforting stew is perfect for family gatherings or a cozy night in, as it brings warmth and satisfaction to the table.

The combination of corn, squash, and various meats creates a delightful medley that’s both hearty and nourishing, making it a staple in Chilean households. The beauty of this recipe lies in its versatility; you can use different types of meat or adjust the vegetable proportions to suit your taste.

This dish not only satisfies hunger but also celebrates the rustic charm of Chilean cuisine. By incorporating seasonal produce and aromatic herbs, Rustic Cazuela becomes a true reflection of the country’s culinary heritage.

Ingredients (Serves 4-6)

• 1 lb (450 g) beef stew meat, cut into chunks
• 1 lb (450 g) chicken thighs, bone-in and skin-on
• 4 cups beef or chicken broth
• 2 cups fresh corn kernels (or canned)
• 2 medium zucchinis, sliced
• 1 medium yellow squash, sliced
• 2 medium potatoes, peeled and diced
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp paprika
• 1 tsp cumin
• 1 bay leaf
• Salt and pepper to taste
• Fresh cilantro or parsley for garnish

Cooking Instructions

1. Prepare the Meats: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef stew meat and chicken thighs, browning them on all sides for about 5-7 minutes. This step is essential as it develops the deep flavors that will enrich the stew.
2. Sauté Aromatics: Once the meats are browned, add the chopped onion and minced garlic to the pot. Sauté for an additional 3-4 minutes until the onion becomes translucent, stirring occasionally. The aromatic combination will enhance the overall taste of the cazuela.
3. Add Broth and Seasonings: Pour in the beef or chicken broth, ensuring that the meats are fully submerged. Add the paprika, cumin, bay leaf, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for about 30 minutes. This slow cooking allows the flavors to meld beautifully.
4. Incorporate Vegetables: After 30 minutes, add the diced potatoes, sliced zucchinis, sliced yellow squash, and corn kernels to the pot. Stir well to combine and allow the vegetables to cook in the broth. Cover and simmer for an additional 20-25 minutes, or until the vegetables are tender and the meats are fully cooked.
5. Check and Adjust Seasoning: Taste the cazuela and adjust the seasoning if necessary. Remove the bay leaf before serving. If the stew is too thick for your liking, feel free to add a bit more broth or water to reach your desired consistency.
6. Garnish and Serve: Ladle the Rustic Cazuela into bowls and garnish with freshly chopped cilantro or parsley. Serve hot, accompanied by crusty bread or traditional Chilean pebre for a complete meal.

Extra Tips

For an added depth of flavor, consider marinating the meats in the spices and olive oil for a couple of hours before cooking. Incorporating seasonal vegetables such as carrots or bell peppers can also enhance the dish’s nutritional value and flavor.

Additionally, feel free to adjust the spice levels to suit your preference, as some enjoy a little heat in their cazuela. Leftovers can be stored in an airtight container in the fridge and often taste even better the next day as the flavors continue to develop.

Cazuela De Mariscos (Seafood Stew)

Cazuela De Mariscos is a traditional Chilean seafood stew that beautifully captures the essence of the Pacific Ocean with its fresh ingredients and robust flavors. This dish isn’t only a comforting meal but also a celebration of the rich culinary heritage of Chile. It’s often enjoyed during family gatherings or special occasions, where its vibrant colors and delightful aroma can bring everyone together at the table.

The combination of diverse seafood, fresh vegetables, and aromatic herbs makes it a true culinary gem. Making Cazuela De Mariscos is a straightforward process that allows the natural flavors of the seafood to shine through. The dish is typically served hot, accompanied by a sprinkle of fresh cilantro and a side of crusty bread for dipping.

Perfect for a chilly evening or a festive gathering, this seafood stew is sure to impress your guests and provide a warm, hearty experience that evokes the charm of rustic Chilean kitchens.

Ingredients (Serves 4-6):

• 1 lb (450 g) mixed seafood (e.g., shrimp, mussels, clams, squid)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium tomatoes, diced
• 1 medium green bell pepper, diced
• 1 medium carrot, sliced
• 1 medium potato, cubed
• 4 cups fish or seafood broth
• 1 cup white wine (optional)
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Cooking Instructions:

1. Prepare the Seafood: Begin by cleaning and preparing the mixed seafood. Rinse the shrimp, mussels, and clams under cold water, ensuring all shells are closed. If any are open, give them a gentle tap; if they don’t close, discard them. Cut the squid into rings and set all seafood aside.
2. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and garlic, sautéing them until they become translucent and fragrant, about 3-4 minutes. This step builds a flavorful base for the stew.
3. Add Vegetables: Stir in the diced tomatoes, green bell pepper, sliced carrot, and cubed potato. Cook for an additional 5 minutes, allowing the vegetables to soften slightly. The tomatoes will release their juices, enhancing the overall flavor of the stew.
4. Incorporate Broth and Seasonings: Pour in the fish or seafood broth and white wine (if using), and add the paprika and ground cumin. Season with salt and pepper to taste. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for about 15-20 minutes. This allows the flavors to meld together beautifully.
5. Add the Seafood: Carefully add the prepared mixed seafood to the pot. Cover and cook for an additional 5-7 minutes, or until the seafood is cooked through and opaque. Be cautious not to overcook the seafood, as it can become rubbery.
6. Serve: Once the seafood is cooked, taste and adjust the seasoning if necessary. Ladle the Cazuela De Mariscos into bowls, garnish with fresh cilantro, and serve with lime wedges and crusty bread on the side.

Extra Tips:

For an added depth of flavor, consider using homemade seafood broth instead of store-bought. You can prepare a simple broth by simmering fish bones, shrimp shells, and aromatics like onion, garlic, and herbs in water for about an hour.

Additionally, feel free to customize the seafood based on what’s available or in season; this dish is versatile and can accommodate a variety of fish and shellfish. If you prefer a spicier kick, adding a dash of chili flakes or a sliced jalapeño can elevate the heat level to your liking. Enjoy your culinary adventure with this delightful Cazuela De Mariscos!