Chicken Cazuela Recipe

Chicken Cazuela Recipe

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45 juta s/d 2.5 milyar listing 2017
Chicken Cazuela Recipe Chicken Cazuela Recipe This Andean chicken recipe features Capsicum pubescens, the hairy-leafed chile pepper, better known as the rocoto. Rocotos are typically apple shaped, and they are said to be hot enough to wake the dead. Substitute jalapeños, as they have a similar thick wall. Ingredients : 1 (3-4 pound [1.36-1.82 kg]) chicken 1 tomato, chopped 1 onion, peeled and chopped 1 teaspoon (5 mL) dried basil 1 teaspoon (5 mL) dried marjoram 1/2 teaspoon (2.5 mL) dried oregano 10 cups (2.36 L) water 1 cup (236 mL) vegetable oil 1 clove garlic, peeled 1/2 cup (118 mL) chopped onions 1/2 cup (118 mL) diced carrots 1/2 cup (118 mL) diced leeks 1/2 cup (118 mL) thinly sliced fresh string beans 1/2 cup (118 mL) fresh peas 1/2 cup (118 mL) diced celery 1/2 cup (118 mL) shredded cabbage 2 bay leaves 1/2 teaspoon (2.5 mL) freshly ground black pepper 1 rocoto chile, stem and seeds removed, grated (or substitute jalapeño) Salt, to taste Sliced oranges for garnish Method : Cut the chicken into small pieces. In a large pan, place the gizzard, legs, and carcass of the chicken. Add the tomato, onion, basil, marjoram, oregano, and water and bring to a boil. Boil gently for about 30 minutes. Strain the stock and reserve the chicken and the stock separately. In a skillet, heat the oil over medium heat. Add the garlic and onion and fry them. When the garlic is brown, remove it from the pan and add the chicken. Fry the chicken until brown, then add the carrots, leeks, string beans, peas, celery, cabbage, bay leaves, pepper, chile, and salt and cook gently for about 10 minutes. Add 2 cups (473 mL) of the reserved stock and simmer until the vegetables and chicken are done, about 15 minutes. Serve very hot, with sliced oranges in each soup bowl.
Chicken Cazuela Recipe

Chicken Cazuela Recipe

Yield : 10-12 servings Heat Scale : Mild This Andean chicken recipe features Capsicum pubescens, the hairy-leafed chile pepper, better known as the rocoto. Rocotos are typically apple shaped, and they are said to be hot enough to wake the dead. Substitute jalapeños, as they have a similar thick wall. Ingredients :
    • 1 (3-4 pound [1.36-1.82 kg]) chicken
    • 1 tomato, chopped
    • 1 onion, peeled and chopped
    • 1 teaspoon (5 mL) dried basil
    • 1 teaspoon (5 mL) dried marjoram
    • 1/2 teaspoon (2.5 mL) dried oregano
    • 10 cups (2.36 L) water
    • 1 cup (236 mL) vegetable oil
    • 1 clove garlic, peeled
    • 1/2 cup (118 mL) chopped onions
    • 1/2 cup (118 mL) diced carrots
    • 1/2 cup (118 mL) diced leeks
    • 1/2 cup (118 mL) thinly sliced fresh string beans
    • 1/2 cup (118 mL) fresh peas
    • 1/2 cup (118 mL) diced celery
    • 1/2 cup (118 mL) shredded cabbage
    • 2 bay leaves
    • 1/2 teaspoon (2.5 mL) freshly ground black pepper
    • 1 rocoto chile, stem and seeds removed, grated (or substitute jalapeño)
    • Salt, to taste
    • Sliced oranges for garnish
Method :
    1. Cut the chicken into small pieces. In a large pan, place the gizzard, legs, and carcass of the chicken. Add the tomato, onion, basil, marjoram, oregano, and water and bring to a boil. Boil gently for about 30 minutes. Strain the stock and reserve the chicken and the stock separately.
    2. In a skillet, heat the oil over medium heat. Add the garlic and onion and fry them. When the garlic is brown, remove it from the pan and add the chicken. Fry the chicken until brown, then add the carrots, leeks, string beans, peas, celery, cabbage, bay leaves, pepper, chile, and salt and cook gently for about 10 minutes. Add 2 cups (473 mL) of the reserved stock and simmer until the vegetables and chicken are done, about 15 minutes. Serve very hot, with sliced oranges in each soup bowl.
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Saturday, 18 November 2017

Chicken Cazuela Recipe

Article Categories : Japanese Recipes, Recipes

Chicken Cazuela Recipe

Chicken Cazuela Recipe

Yield : 10-12 servings
Heat Scale : Mild

This Andean chicken recipe features Capsicum pubescens, the hairy-leafed chile pepper, better known as the rocoto. Rocotos are typically apple shaped, and they are said to be hot enough to wake the dead. Substitute jalapeños, as they have a similar thick wall.

Ingredients :

    • 1 (3-4 pound [1.36-1.82 kg]) chicken
    • 1 tomato, chopped
    • 1 onion, peeled and chopped
    • 1 teaspoon (5 mL) dried basil
    • 1 teaspoon (5 mL) dried marjoram
    • 1/2 teaspoon (2.5 mL) dried oregano
    • 10 cups (2.36 L) water
    • 1 cup (236 mL) vegetable oil
    • 1 clove garlic, peeled
    • 1/2 cup (118 mL) chopped onions
    • 1/2 cup (118 mL) diced carrots
    • 1/2 cup (118 mL) diced leeks
    • 1/2 cup (118 mL) thinly sliced fresh string beans
    • 1/2 cup (118 mL) fresh peas
    • 1/2 cup (118 mL) diced celery
    • 1/2 cup (118 mL) shredded cabbage
    • 2 bay leaves
    • 1/2 teaspoon (2.5 mL) freshly ground black pepper
    • 1 rocoto chile, stem and seeds removed, grated (or substitute jalapeño)
    • Salt, to taste
    • Sliced oranges for garnish

Method :

    1. Cut the chicken into small pieces. In a large pan, place the gizzard, legs, and carcass of the chicken. Add the tomato, onion, basil, marjoram, oregano, and water and bring to a boil. Boil gently for about 30 minutes. Strain the stock and reserve the chicken and the stock separately.
    2. In a skillet, heat the oil over medium heat. Add the garlic and onion and fry them. When the garlic is brown, remove it from the pan and add the chicken. Fry the chicken until brown, then add the carrots, leeks, string beans, peas, celery, cabbage, bay leaves, pepper, chile, and salt and cook gently for about 10 minutes. Add 2 cups (473 mL) of the reserved stock and simmer until the vegetables and chicken are done, about 15 minutes. Serve very hot, with sliced oranges in each soup bowl.