Another terrific Chilean dish, a regular part of the Chilean diet. You can use either beef ribs or a whole chicken cut up but whichever you use the process is the same.
Mis en place:
1 whole chicken cut up into 8 pieces (or 2 lbs 4-5 inch pieces of beef ribs)
1 whole onion, peeled and sliced
2 cloves garlic, peeled and crushed
3 qts. cold water
3 bay leaves
1 tbls. dry oregano
1 tsp. rubbed sage
1 tsp peppercorns
1 tsp salt
3 chicken bullion cubes (or beef bullion cubes if using beef ribs)
4 carrots, peeled and cut in 2 inch pieces
3 large russet potatoes, peeled and cut in 4 inch pieces
4 stalks celery, cut in 2 inch pieces
3 ears corn, peel husks, wash and cut into 3 pieces
1 1/2 lbs banana squash, peeled and cut in 3 x 3 inch sections
1/2 lb fresh green beans cut in 3 inch pieces ala Francais (along the length of the bean)
1/2 cup white rice
1/2 cup chopped cilantro or curly parsley
preparation:
Season meat with salt and pepper, in very large non- reactive pot brown meat pieces lightly on both sides in 3 tbls. corn oil. Remove from pot, now add sliced onions and brown about 2 minutes, next add crushed garlic cloves and brown briefly. Now add all water and remaining 1st group ingredients and bring water to a boil, reduce to a simmer and if using beef ribs add it now (if using chicken simmer for 1 hour THEN add chicken). Simmer a total of 90 minutes (for chicken that is 60 minutes without chicken and 30 with). Now add 2nd group of ingredients, recover pot and simmer 25 minutes. Now add 3rd group of ingredients and simmer uncovered about 20 minutes.
To serve, place one piece of corn, one piece of squash, one chunk of potato, celery and one piece of meat in a wide soup bowl. Now ladle in some of the broth. Serve soup bowl on large plate. In Chile people eat Cazuela one of two ways:
some people remove the chuncks of meat and vegetables to the plate and have the broth as a first course, then eat the other stuff on their plate like a boiled dinner.
others eat everything in the bowl as served.
Serve with a bowl of pebre and a small plate of buttermilk biscuits and pats of butter. A very simple but very healthy dish. Chileans are masters of making something very good and healthy out of not much.
Pebre
Another staple of the Chilean table is pebre, which to the untrained eye could be confused for a salsa or pico de gaillo... No matter where you eat in Chile, once you order the waiter brings you "bread" and butter (these tough little baking soda biscuits) and a small bowl of pebre. Pebre is used to "kick up" just about any dish served there.
Mis en place
1/2 yellow onion, small dice
2 roma tomatoes, small dice
1 6-7 inch long mild green or yellow chile, small dice, seeds and all
2 tbls. chopped garlic
1 cup chopped cilantro
1 tbls salt
1/2 cup evo
Combine all ingredients in bowl, mix well. NOTICE there is NO acid (ie: lemon or lime juice). THIS is how it is prepared. It is served on the table and used in just about any dish served to perk it up a bit. Great stuff. My wife doesn't know when to stop with this stuff, ladles it on like there's no tomorrow, there's heck to pay when she does... LOL
Mis en place:
1 whole chicken cut up into 8 pieces (or 2 lbs 4-5 inch pieces of beef ribs)
1 whole onion, peeled and sliced
2 cloves garlic, peeled and crushed
3 qts. cold water
3 bay leaves
1 tbls. dry oregano
1 tsp. rubbed sage
1 tsp peppercorns
1 tsp salt
3 chicken bullion cubes (or beef bullion cubes if using beef ribs)
4 carrots, peeled and cut in 2 inch pieces
3 large russet potatoes, peeled and cut in 4 inch pieces
4 stalks celery, cut in 2 inch pieces
3 ears corn, peel husks, wash and cut into 3 pieces
1 1/2 lbs banana squash, peeled and cut in 3 x 3 inch sections
1/2 lb fresh green beans cut in 3 inch pieces ala Francais (along the length of the bean)
1/2 cup white rice
1/2 cup chopped cilantro or curly parsley
preparation:
Season meat with salt and pepper, in very large non- reactive pot brown meat pieces lightly on both sides in 3 tbls. corn oil. Remove from pot, now add sliced onions and brown about 2 minutes, next add crushed garlic cloves and brown briefly. Now add all water and remaining 1st group ingredients and bring water to a boil, reduce to a simmer and if using beef ribs add it now (if using chicken simmer for 1 hour THEN add chicken). Simmer a total of 90 minutes (for chicken that is 60 minutes without chicken and 30 with). Now add 2nd group of ingredients, recover pot and simmer 25 minutes. Now add 3rd group of ingredients and simmer uncovered about 20 minutes.
To serve, place one piece of corn, one piece of squash, one chunk of potato, celery and one piece of meat in a wide soup bowl. Now ladle in some of the broth. Serve soup bowl on large plate. In Chile people eat Cazuela one of two ways:
some people remove the chuncks of meat and vegetables to the plate and have the broth as a first course, then eat the other stuff on their plate like a boiled dinner.
others eat everything in the bowl as served.
Serve with a bowl of pebre and a small plate of buttermilk biscuits and pats of butter. A very simple but very healthy dish. Chileans are masters of making something very good and healthy out of not much.
Pebre
Another staple of the Chilean table is pebre, which to the untrained eye could be confused for a salsa or pico de gaillo... No matter where you eat in Chile, once you order the waiter brings you "bread" and butter (these tough little baking soda biscuits) and a small bowl of pebre. Pebre is used to "kick up" just about any dish served there.
Mis en place
1/2 yellow onion, small dice
2 roma tomatoes, small dice
1 6-7 inch long mild green or yellow chile, small dice, seeds and all
2 tbls. chopped garlic
1 cup chopped cilantro
1 tbls salt
1/2 cup evo
Combine all ingredients in bowl, mix well. NOTICE there is NO acid (ie: lemon or lime juice). THIS is how it is prepared. It is served on the table and used in just about any dish served to perk it up a bit. Great stuff. My wife doesn't know when to stop with this stuff, ladles it on like there's no tomorrow, there's heck to pay when she does... LOL
