Cazuela is a typical Chilean dish that is the perfect meal on a cold day. It’s a chicken soup, but it’s so much more than that. Javier first made cazuela for me when we were dating in 2008. He was trying to introduce me to different Chilean foods, but in America it’s hard to find all the ingredients necessary for a Chilean dish. Once, we tried to make pan amasado, a type of bread that his grandma is a pro at making and can basically make in her sleep. For us, the yeast didn’t rise and the bread came out like hockey pucks…it was still pretty tasty with guacamole, but we haven’t tried to make it since. Anyway, we opted for an easier recipe that was pretty foolproof for our next Chilean dish, and cazuela is just the kind of food that you can’t really mess up. It’s SO easy but so delicious, we hope you all try it out, fall in love with Chilean food and culture and then you can join me in the ranks of “Chilenos de corazon,” or Chileans at heart.

Cazuela es un plato tipico Chileno y la perfecta comida para un dia helado. Es una sopa de pollo, pero extra mejorada. Javier me preparo cazuela por primera vez cuando empezamos a pololear. Me estaba ensenando diferentes tipos de comida Chilena, pero en los Estados Unidos a veces es dificil encontrar los ingredientes para lograr ese sabor autentico. Una vez intentamos hacer pan amasado, un tipo de pan que su abuela puede preparar dormida si quiere. Para nosotros, la levadura no funciono y terminamos con discos de hockey…..igual quedaron ricos con palta, pero no hemos intentado de nuevo. Pero bueno, optamos por algo mas facil y un plato a prueba de tontos, y cazuela es el tipo de receta que es muy dificil hechar a perder. Es MUY facil pero tambien muy deliciosa, esperamos que ustedes intenten hacerla, se enamoren de la cultura Chilena y luego se unan a mi al ranking the los Chilenos de Corazon!

Basically, you need a couple of big pieces of meat – as many as the number of plates you are planning to serve(we use chicken quarters from Emerald Glen Farms – if you use beef then it’s not chicken soup anymore obviously, but Javi says he’s heard of making it with ribs or some other meat), as many potatoes as you use pieces of meat, 1 red pepper, 1/2 an onion, 1/4 cup of rice, a few carrots and enough water / chicken broth to cover everything in the pot. Add salt at the end to make sure is salty enough. You can also add chives, garlic, or other spices that you may think will taste good.

Basicamente necesitan un par de pedazos de carne – la cantidad de pedazos es la misma cantidad de platos que vas a servir (nosotros usamos piernas de pollo de nuestra granja – Emerald Glen – si usan carne de vacuno obviamente no es sopa de pollo, pero Javi dice que se peude hacer con costillas y otros cortes), el mismo numero de papas como numero de platos, 1 pimiento rojo, media cebolla, 1/4 de taza de arroz y suficiente agua o caldo de pollo para tapar todo en la olla. Agregen sal al final para estar seguros que no esta muy salado.

(quick aside: you’ll find that when we put recipes on the blog, or “recipes,” we very rarely give exact measurements. Javier’s mom taught him to cook using his eyes; she never uses measuring cups…so you’ll have to forgive us for using vague directions!)

(nota aparte: encontraran que cuando escribimos recetas en el blog, nuestras “recetas”rara vez tienen medidas exactas. La mama de Javier le enseno a cocinar usando sus ojos; ella nunca usa medidas…asi que tendran que perdonarnos por no poner cantidades exactas!)

Cut up the onions and peppers, peel the potatoes but keep them whole, put the chicken quarters in the broth with the rice (uncooked), throw in some salt (again…to your taste) cover and let it cook, boiling until it’s done (35 to 50 min). You can also add some corn on the cob if you want….we didn’t this time around but we have before and it’s delicious. When you serve the soup, give each person a whole piece of whatever meat you use, a whole potato, a piece of the corn on the cob if you use it. I usually can’t eat my whole portion…it’s alot of food! I think Javi plans it that way though…more for him I guess. Let us know if you try it out and like it! Chilenos de corazon unite!

Corten la cebolla pluma, y el pimiento en tiras, pelen las papas pero mantengalas enteras, pongan lo trozos de pollo, cubran con agua o caldo, agregue en arroz (sin cocer), pongan sal a gusto, tapen y hiervan hasta que todo este cocido (35 a 50 min). Tambien pueden agregar choclo si quieren…no lo hicimos esta vez pero lo hemos hecho y es delicioso. Cuando sirves el plato, cada persona recibe un pezado de pollo / carne , una papa, un pedazo de choclo si usaron choclo. Yo la mayoria de las veces no puedo terminar mi porcion…es mucha comida! Creo que Javi planea de esa manera….mas para el! Cuentenos si la intentaron preparar y si les gusto! Chilenos de Corazon unidos!

if you need extra help, you can always hire you dog to guard the pot. Chupete is a great pot-guard-dog!

Si necesitas ayuda extra, siempre puedes reclutar a tu perro para que cuide la olla. Chupete…es el guardian de la olla!