Winter is coming, and with the cold, what could be better than making a cazuela, a classic dish of Chilean cuisine, even though it did not originate in Chile. This dish, with its countless variations found both in Chile and throughout Latin America, is believed to have its origins, at least in part, in the Old World.
The following recipe serves 6 and uses the ingredients I chose. There are countless variations in which some ingredients are swapped for others or left out, depending on taste or availability.
Ingredients
- 6 long chicken drumsticks((In Chile called tutos or trutros: the lower part of the whole chicken leg))
- 6 medium potatoes
- 6 pieces of winter squash (zapallo camote)
- 6 pieces of corn on the cob, 5 to 10 cm long
- 1/2 cup of rice
- 1 cup of green beans
- 1 or 2 garlic cloves
- 1 teaspoon of oregano
- 2 chicken bouillon cubes
- Salt to taste
- Sunflower oil
- 1/2 cup of finely chopped cilantro (optional)
Preparation
In a large pot or saucepan, lightly fry the chicken drumsticks in very hot oil, making sure they don’t stick to the bottom. Once the skin is lightly golden, set them aside in a bowl.
Use the same oil to lightly fry the finely chopped garlic, taking care not to burn it, as it can give the dish unpleasant flavors. Once the garlic is golden, return the chicken to the pot and add the peeled potatoes. Cover the ingredients with cold water, but don’t add too much, or the broth will lack flavor.
Once the ingredients are covered with water, add the salt and the bouillon cubes, dissolved beforehand in a little hot water. Boil, partly covered, over medium-high heat for 20 to 25 minutes, or until the potatoes begin to soften (careful: don’t let the potatoes cook all the way through, since the other ingredients still need to go in).
When the potatoes are starting to soften, taste the broth for salt, adjust if needed, and add the rest of the ingredients (corn, green beans, squash, rice and oregano). Add a little more water to cover everything and boil for another 15 to 20 minutes, or until the squash is tender.
Serving and Wine Pairing
To serve, place one piece of each ingredient (chicken, potato, squash, corn) in a deep bowl and fill it with broth. Each diner can sprinkle chopped cilantro over their bowl if they like.
For the pairing, a good Chilean wine that isn’t too tannic. A Merlot is probably the best choice, but as always, it’s a matter of personal taste.