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Chicken Stew, Argentine: Cazuela Gaucho - meat

Posted by : Karen Selwyn

Here's a recipe for a Jewish dish which was originally 
designed to be cooked over a campfire.  You might want to 
try cooking this the original way in a round pot if your Lag
B'Omer picnic includes a campfire rather than a grill.  My 
adapted instructions are for the stovetop.

This stew is a dish typical of the cooking of a group of 
Jews who left Russia in the late nineteenth century to form 
an agricultural community in Argentina.  Their arrival 
pre-dates Baron de Hirsh's formal attempts to colonize that 
territory.  Some of the early pioneers became gauchos and 
would have cooked this stew over a camp fire in a clay pot 
called a cazuela, from which the dish takes its name.

Karen Selwyn

*   *   *   *   *   *   *

Argentine Chicken Stew (Cazuela Gaucho)

2 chickens, cut up
flour for dredging
olive oil for sauteeing
3 large carrots, cut into chunks
8 potatoes, peeled and cut into chunks
1 lb. pumpkin or Hubbard squash, peeled, seeded and cut into
  chunks
2 large parsnips, cut into chunks
3 onions, sliced
1-2 cloves garlic, minced
1 teaspoon paprika (preferably Hungarian)
1 bay leaf
salt and pepper
1/2 cup white wine
chicken stock
1/2 cup barley
2 ears yellow corn, sliced into 1 1/2-inch slices
1 (10 oz) pkg frozen peas, thawed
1/2 lb green beans, cut
1 egg, beaten

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 addtional 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.

Adapted from Malvina Liebman's JEWISH COOKERY FROM BOSTON TO
BAGHDAD.

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