Mangu

cazuela

Next Dish: Fouti

Cazuela is a traditional dish in various Latin American cuisines, particularly in Chile, Ecuador, Colombia, and Argentina. It is a type of stew that typically contains meat (beef, chicken, or pork), potatoes, corn, and other vegetables, all cooked in a flavorful broth. The ingredients can vary depending on the region. The term "cazuela" also refers to the clay pot in which the dish is traditionally cooked.

green beans

peas

potatoes

salt

garlic

water

oil

corn

beef

bell pepper

carrot

chicken

cooked rice

dried pepper

onion

pumpkin

Recipe

Ingredients:

  • 1 lb beef, cut into pieces

  • 1 lb chicken, cut into pieces

  • 2 corn on the cob, cut into pieces

  • 1 large onion, chopped

  • 2 cloves garlic, minced

  • 2 carrots, sliced

  • 2 potatoes, cut into chunks

  • 1 bell pepper, chopped

  • 1 cup pumpkin, cut into chunks

  • 1 cup green beans, cut into pieces

  • 1 cup peas

  • 2 cups rice

  • 6 cups water

  • Salt and pepper to taste

  • 1 tablespoon oil


Instructions:

  1. In a large pot, heat the oil over medium heat. Add the beef and chicken and cook until browned on all sides. Remove from the pot and set aside.

  2. In the same pot, add the onion and garlic and cook until softened.

  3. Return the meat to the pot and add the carrots, potatoes, bell pepper, pumpkin, green beans, peas, and corn. Stir well to combine.

  4. Add the rice and water to the pot. Bring to a boil, then reduce heat to low and simmer for about 30 minutes, or until the rice is cooked and the meat is tender.

  5. Season with salt and pepper to taste. Serve hot.