Best Cazuela Recipes

CAZUELA

Steps:

• In a large soup kettle or Dutch oven, place the chicken, squash, potatoes, corn, carrots and broth; bring to a boil. Reduce heat; cover and simmer for 25 minutes or until chicken is done and vegetables are tender. , Serve over rice in a shallow soup bowl. Serve with hot pepper sauce, salt, pepper and cilantro or parsley.

CAZUELA DE VACA (BEEF AND PUMPKIN STEW)

Steps:

• Cut the piece of beef into 6 large chunks (one per serving). Place the beef into a large saucepan; pour in the beef broth and water. Bring to a boil over high heat, then reduce heat to medium, cover, and simmer until nearly tender, 1 to 1 1/2 hours.
• Stir the polenta into the stew along with the potatoes and onion. Cover and simmer for 15 minutes. Cut the pumpkin into 6, serving-sized pieces, and add to the stew along with the corn, carrot, bell pepper, celery, and leek; simmer until the vegetables are tender, adding more water if needed to barely cover. Stir in the oregano and paprika during the last 5 minutes.
• Season to taste with salt and pepper. Ladle into serving bowls, and sprinkle with chopped cilantro.

CAZUELA- CHILEAN CHICKEN STEW

Steps:

• In a large soup kettle or Dutch oven, place chicken, squash, potatoes, corn, carrots and broth; bring to a boil.
• Reduce heat; cover and simmer for 25 minutes or until chicken is done and vegetables are tender.
• Serve over rice in a shallow soup bowl; pass hot pepper sauce, salt, pepper and cilantro or parsley.

ABUELA'S TAMAL EN CAZUELA - GRANDMA'S TAMALE CASSEROLE

Steps:

• 1. Mix garlic, salt, pepper, oregano, cumin, sour orange and lime juices.
• 2. Pour over pork and let it stand for 10 minutes.
• 3. Heat oil in a large pot and add the pork, reserve the marinade. Brown the pork and then remove from the pan.
• 4. In same pan, cook the onion and bell pepper until the onion is translucent (a couple of minutes).
• 5. Stir in tomato sauce, wine, marinade, pork, corn meal and warm water.
• 6. Reduce heat, cover the pan and let it simmer for about an hour. Stir occasionally.
• 7. **If it's too thick you can add some more water while it simmers.**

ARGENTINE CHICKEN STEW (CAZUELA GAUCHO)

Steps:

• 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.

CAZUELA DE AVE (CHILEAN CHICKEN STEW)

Steps:

• 1. In a large soup kettle or Dutch oven, place the chicken, squash, potatoes, corn, carrots and broth; bring to a boil.
• 2. Reduce heat; cover and simmer for 25 minutes or until chicken is done and vegetables are tender.
• 3. Serve over rice in a shallow soup bowl. Serve with hot pepper sauce, salt, pepper and cilantro or parsley.

ROASTED SHRIMP IN CAZUELA

Steps:

• Preheat the oven to 400 degrees F.
• Toss together the oil, chiles, thyme, garlic and some salt and pepper on a baking sheet. Roast until the oil is fragrant, about 10 minutes.
• Remove the baking sheet from the oven and add the shrimp, tossing with tongs to coat in the mixture. Roast until the shrimp are pink and just cooked through, about 8 minutes. Remove and drizzle with a splash of sherry vinegar and garnish with parsley. Serve with baguette slices.

POLLO ASADO EN CAZUELA (ROASTED CHICKEN WITH SAUCE)

Steps:

• Marinate the chicken with salt, the citrus juice and the mashed garlic for several hours. Drain it but reserve the marinade and then sautée the chicken to golden in the oil or lard. Add the white dry wine, bay leaf, onion, pepper and the left over marinade.
• Cook at a lower temperature, turning over often to make sure all of the chicken cooks evenly, until done (Sonia's note: chicken will be done when no pink juices flow when pricked with a fork - but don't check too often or all juices will run out and leave meat too dry).
• For easier cooking and serving, you can cut chicken up in pieces.
• before marinating. You can add peeled and diced potatoes if you wish.

BRAISED LAMB CHOPS EN CAZUELA WITH POTATO-ARTICHOKE GRATIN AND RED WINE REDUCTION

Steps:

• Preheat oven to 350 degrees F.
• Heat olive oil in a large Dutch oven and sear lamb chops until golden brown on both sides. Remove to a plate. Add onions, carrots, and celery to the pan and cook until the vegetables are golden brown. Add red wine and port and cook until almost reduced.
• Add the chops back to the pot, add the stock, bay leaf, thyme, and bring the stock to a boil. Cover the pot, place the pot in the oven, and cook for about 2 hours or until fork tender.
• Remove the lamb to a plate, strain into a clean small pot, and cook until reduced to a sauce consistency. Swirl in butter and season with salt and pepper, to taste.
• Place a square of Potato-Artichoke Gratin on a large plate, top with a lamb chop and ladle some of the sauce over and around. Garnish with a sprig of fresh thyme and chopped parsley.
• Place the artichokes, onion, lemon, wine and water to cover in a medium saucepan, cover with a clean dish cloth and simmer over medium-high heat until the artichokes are tender, about 20 to 30 minutes.
• Drain the artichokes and when cool enough to handle, cut off the top half, trim leaves, remove choke, and remove heart. Slice heart into thin slices.
• Preheat oven to 375 degrees F.
• Butter a 8 x 8-inch baking dish and place a layer of potatoes on the bottom, place 1/4 of the artichoke hearts over the potatoes, season with salt and pepper, drizzle with 1/4 cup of the cream and some of the thyme. Repeat to make 5 layers ending with a layer of potatoes. Combine the cheese and bread crumbs and sprinkle over the top.
• Place on a baking sheet and bake for 35 to 40 minutes or until the potatoes are cooked through and the top is golden brown and bubbly. Let rest 10 minutes before cutting.

BISTEC EN CAZUELA

Steps:

• Heat the oil in a medium skillet. Add sliced onion and bell pepper, when onions are translucent add the minced garlic. Lower the heat and saute until bell pepper slices are soft. Do not brown.
• Add tomato sauce and puree. Stir well bring the heat to medium high.
• When the mixture stars bubbling lower the heat; cook for 10 minutes stirring frequently.
• Add the cup of wine and mix well.
• Add the oregano and cumin powders and the bay leaves.
• Add 1 teaspoon salt and pepper to taste. Simmer for 5 minutes.
• Spray the bottom of a heavy Dutch oven with Pam.
• Sprinkle the steaks with salt and pepper and place them on the bottom of the pan. Pour the sauce over adding a cup of water.
• Simmer until the steaks are tender. If it starts drying out, add small amounts of water when necessary. This can be cook faster in a pressure cooker. Place the grid from the pressure cooker on the bottom of the pan, spray with Pam. Proceed just as above.
• Cook 20 minutes after the pressure is obtained.
• Serve with white rice.

PUERTO RICAN DISHES, FROM THE SPICY TO THE SWEET CAZUELA

Steps:

• Preheat oven to 400 degrees. Line the bottom and sides of a 9 1/2-inch springform pan with greased waxed paper or parchment paper.
• In a small pot, combine 3/4 cup water, ginger, cinnamon, star anise and cloves. Boil for 5 minutes, strain and reserve liquid. Discard spices.
• In a large saucepan, bring three quarts of water to a boil. Add sweet potatoes and boil for 10 minutes. Add taro and boil for 5 minutes, then add pumpkin and boil for 20 minutes. Drain and press through a food mill.
• Using an electric mixer, beat together coconut milk, eggs, sugar, salt, flour and reserved liquid. Combine with pureed vegetables and mix well by hand. Pour into pan and bake for 1 1/2 hours. Cool for 20 minutes in pan. Serve warm.

CAZUELA PIE (PUMPKIN, SWEET POTATO AND COCONUT MILK)

Steps:

• Peel sweet potatoes and cut into chunks.
• Place in shallow baking pan in 1/2 inch water.
• Break cinnamon sticks, peel and cut ginger in small pieces, scatter among sweet potato pieces along with cloves and pinch of anise.
• Cover with foil and bake at 350°F for about 30 minutes, until sweet potatoes are easily pierced with a knife.
• Remove sweet potatoes from baking pan and mash.
• Process in blender until smooth.
• Strain the baking liquid, discarding the solids.
• Reserve 1/4 cup liquid, add fresh water if needed.
• If you have too much, simmer the liquid in saucepan on stove until reduced to 1/4 cup.
• Filling:.
• Beat together sweet potato and pumpkin purees until well blended.
• Beat in eggs, melted butter and reserved spice liquid.
• In separate bowl mix together the sugars, flour and salt.
• Add the sugar-flour mix to the pumpkin and stir until well blended.
• Blend in coconut milk.
• Pour filling into prepared pie shell and bake at 350°F for 1- 1.5 hrs or until knife inserted in middle comes out clean.
• If the edges of crust darken too much before filling is cooked cover them with strips of aluminum foil.
• Let pie cool completely before topping.
• Topping:.
• On high speed beat cream and sugar until high peak form.

TOMATO, FETA, AND RED PEPPER CAZUELA

Steps:

• Preheat oven to 425°F. Place peppers directly over a gas flame (or char under the broiler), turning occasionally, until blackened and blistering, about 10 minutes. Transfer to a bowl, cover with a plate, and let stand until cool. Scrape skins off with a paring knife or paper towel. Remove and discard stems, ribs, and seeds. Cut into 1-inch pieces.
• Divide feta between 4 small baking dishes or cazuelas (or use one 10-inch ovenproof skillet); top with tomatoes, roasted peppers, zest, and olives. Season with pepper and drizzle with oil.
• Cover each dish with parchment-lined foil and transfer to a rimmed baking sheet. (Or, if using a skillet, place directly on oven rack.) Bake until warmed through, 10 to 15 minutes; uncover and continue baking until cheese is lightly browned, 10 to 15 minutes more. Lightly char pitas over flame (or under broiler) and serve on the side.

CAZUELA

Steps:

• If using banana leaves, soften them by gently heating each side, turning continuously, over an open gas burner until pliable, about 1 or 2 minutes. (If your banana leaves are already soft and pliable, you can skip this step.) Tuck leaves into a 2.5-liter baking dish, overlapping as needed to cover the bottom and sides, and trimming any pieces that go over the edge of the dish with a sharp pair of scissors. Grease the banana leaves, or 10 (8-ounce) ramekins with 1/2 tablespoon of softened butter. If using ramekins, arrange on a rimmed baking sheet.
• Bring 3 quarts of water to a boil over high heat in a large pot. Add the anise pods and 1 teaspoon salt, then add the sweet potato and boil for 10 minutes. Add the pumpkin and plantain, and boil for another 15 to 20 minutes, until everything is fork tender. (Adding these ingredients in batches ensures they cook evenly, and that the pumpkin, in particular, doesn't fall apart.) Transfer to a large mesh strainer, discard the anise pods, rinse with cold water and let drain fully.
• While the sweet potatoes boil, heat the oven to 400 degrees. In a small bowl, combine the coconut milk, eggs, brandy, and vanilla. In a medium bowl, combine the cinnamon, ginger, cloves, sugar, flour and remaining 1 teaspoon salt.
• Transfer sweet potato, pumpkin and plantain to the bowl of a stand mixer fitted with a whisk attachment, or a large mixing bowl if using a handheld electric mixer. Let cool for 5 to 10 minutes, then add remaining 3 tablespoons of softened butter and blend on medium speed until smooth, about 3 minutes. Add wet ingredients and blend to fully incorporate. Add dry ingredients and blend until mixture is silky smooth and resembles a loose pudding, about 2 minutes.
• Fold in raisins using a spatula, then pour the mixture into the prepared baking dish or ramekins, and bake for 45 minutes to 1 hour (40 to 50 minutes if using ramekins). Test by poking the center with a toothpick or skewer; if it doesn't come out clean, bake for 5 to 10 more minutes. The cazuela should be firm with a golden top.
• Remove from the oven and place on a wire rack to fully cool, about 30 minutes. Cazuela should separate easily from banana leaves or buttered ramekins, and either be eaten directly from the container, or flipped onto a plate. If you plan to unmold, turn the cazuela out onto a large rectangular platter, then peel off and discard the banana leaves, if using. Serve topped with whipped cream and toasted coconut or dark chocolate shavings, or a combination.

HUEVOS Y CHORIZO CAZUELA(EGGS & CHORIZO CASSEROLE)

Steps:

• 1. Preheat oven to 400 Deg.
• 2. Coat a 9 X 13 pan with non-stick spray. Place frozen potatoes in bottom of pan.
• 3. In a large skillet, over medium heat, brown both sausages until cooked through and crumbly. *Note: Chorizo can be very greasy so be sure to drain well.
• 4. While Sausage is browning dice one medium onion and layer evenly over potatoes.
• 5. Drain sausage mixture and layer evenly over top of potatoes and onion.
• 6. In a large bowl, mix eggs, milk, salt, and pepper, until combined. Pour mixture over rest of ingredients, in pan, and let settle.
• 7. Bake uncovered for 1 hour or until eggs are set. Check with toothpick and when it comes out clean it's done.
• 8. Remove pan, from oven, and mop up any excess grease from top.* Cover mixture with cheese and bake an additional 10 minutes or until cheese is hot and bubbly.
• 9. When done,Let casserole sit for at least 10 minutes,it will be very hot. Cut into 8 servings and top with Crema or Sour Cream, and/or your favorite sauce or salsa. Enjoy!
• 10. *TIP: Use paper towel or slices of bread to mop off excess grease from casserole.

OYSTER CASSEROLE (OSTIONES EN CAZUELA)

Steps:

• Drain shucked oysters. Mix oysters and tomatoes. Arrange in an ungreased oblong baking dish. Pour 1/4 cup of the half-and-half over mixture.
• Mix the remaining ingredients except lemon wedges and remaining half-and-half. Sprinkle over oysters and tomatoes.
• Pour remaining half-and-half over crumb mixture. Cook uncovered at 375 degrees until light brown, about 30 minutes. Garnish with lemon or lime wedges.

CAZUELA DE ELSA

Steps:

• In a glass or ceramic dish (14 by 11 by 2 inches), combine carrots, onions and sweet potatoes. Cover tightly with microwave plastic wrap. Cook at 100 percent 5 minutes.
• Uncover carefully. Add chicken, garlic, salt and water. Arrange chicken pieces so they do not touch. Cover tightly with microwave plastic wrap. Cook at 100 percent 10 minutes.
• Uncover carefully and stir, pushing chicken pieces from center of dish toward the outside, and pieces from the outside toward the center. Turn each piece over.
• Scatter tomatoes, green pepper, corn and coriander over chicken. Cover tightly and cook at 100 percent 7 minutes. Uncover and season to taste with peppe

HUEVOS EN CAZUELA (MEXICAN BAKED EGGS)

Steps:

• Preheat broiler.
• Butter 4 2-cup souffle or other individual baking dishes and set aside.
• Arrange the chiles on a broiler pan and broil 3 inches from heat, turning until charred (5-10 minutes). Transfer to plastic or paper bag and seal tightly. Let steam for 10 minutes. Peel chiles and cut in half. Discard seeds, veins and cores. Rinse under cold water and dry. Cut into julienne. Set aside.
• In a large saucepan melt butter over medium heat. Add onion and garlic and cook until translucent, stirring occasionally (10 minutes). Add chiles and cook another 5 minutes. Remove from heat.
• Stir in tomato and ham (or sausage).
• Return to heat and cook until liquid is absorbed. Season with salt and pepper.
• Using a slotted spoon divide mixture among dishes. (May be prepared one day ahead and refrigerated).
• To serve: preheat broiler.
• Warm dishes in broiler for 2 minutes.
• Break 2 eggs into each dish and season with salt and pepper. Sprinkle with enough cheese to cover yolks completely.
• Broil eggs as close to heat source as possible until whites are firm and cheese is melted and brown (3-5 minutes).
• Serve with tortillas and butter (if desired) or salsa.

CAZUELA DE POLLO A LA MEXICANA

Steps:

• Calienta el horno a 375ºF.
• Cocina, revolviendo a fuego medio por 2 min., el pollo con el comino en una sartén antiadherente, rociada con aceite en aerosol. Añade el pimiento; cocínalo 2 min., revolviendo de vez en cuando. Incorpora la salsa; cocina por 2 min. Agrega el queso neufchatel; cocínalo 2 min. o hasta que el queso se derrita. Incorpora los frijoles y los tomates.
• Pon 1/3 de la mezcla de pollo en una fuente para hornear cuadrada de 8 pulgadas rociado con aceite en aerosol; cúbrela con 1 tortilla y la mitad de la mezcla de pollo restante y la mitad del queso. Cubre esto con la tortilla restante y la mezcla de pollo; tápalo.
• Hornea 20 min. o hasta que esté completamente caliente. Espolvoréalo con el resto del queso desmenuzado. Hornéalo, destapado, por 5 min. o hasta que el queso se derrita.

POLLO A LA CAZUELA ESTILO ITALIANO

Steps:

• Rocía una cacerola grande con aceite en aerosol y cocina y revuelve el pollo durante 5 min. a fuego medio-alto. Añade el pimiento verde y la cebolla; cocínalos 5 min. o hasta que el pollo esté bien cocido y los vegetales tiernos.
• Incorpora los tomates, el agua y los macarrones. Hazlos hervir; tapa la cacerola.
• Hierve esto a fuego lento durante 10 min. o hasta que los macarrones estén tiernos, revolviendo de vez en cuando. Incorpora la mezcla para salsa de queso.