Argentine Chicken Stew (Cazuela Gaucho) Recipe

Name: Argentine Chicken Stew (Cazuela Gaucho)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 chicken, cut up; flour (for dredging); olive oil (for sauteing); 3 large carrots, cut into chunks; 8 potatoes, peeled and cut into chunks; 1 lb pumpkin or 1 lb hubbard squash, peeled, seeded and cut into chunks; 2 large parsnips, cut into chunks; 3 onions, sliced; 1 -2 garlic clove, 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 corn, sliced into 1 1/2-inch slices; 1 (10 ounce) package frozen peas, thawed; 1/2 lb green beans, cut; 1 egg, beaten

Servings: persons

2 chicken, cut up
flour (for dredging)
olive oil (for sauteing)
3 large carrots, cut into chunks
8 potatoes, peeled and cut into chunks
1 lb pumpkin or 1 lb hubbard squash, peeled, seeded and cut into chunks
2 large parsnips, cut into chunks
3 onions, sliced
1 -2 garlic clove, 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 corn, sliced into 1 1/2-inch slices
1 (10 ounce) package frozen peas, thawed
1/2 lb green beans, cut
1 egg, beaten

1
Heat some oil in a Dutch oven.
2
Dredge the chicken pieces in seasoned flour.
3
Saute the chicken until golden brown on all sides.
4
Remove chicken and set aside.
5
If necessary, add additional oil to the pan and saute the carrots, parsnips, potatoes and squash until golden brown.
6
Remove vegetables and set aside.
7
Saute onions until limp and translucent.
8
Near the end of the onions' cooking time, add the garlic and paprika and saute 2-3 minutes.
9
Return chicken and sauteed vegetables to the pan.
10
Add bay leaf, white wine, salt and pepper and chicken stock to barely cover the stew.
11
Bring to a boil, cover, and reduce the heat to a simmer.
12
Cook for 20 minutes and add barley and corn cob slices.
13
Cover and continue cooking for 30 minutes.
14
Add green beans and thawed peas and cook for 10 additional minutes.
15
Beat the egg.
16
Add a little of the hot liquid from the pan and beat the egg vigorously.
17
Add the egg to the pot and stir.
18
Cook for an additional 5 minutes.
19
Taste the stew and correct the seasoning, if necessary.
20
Serve the stew in soup plates or deep dinner plates with a rim.

450

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 chicken, cut up, flour (for dredging), olive oil (for sauteing), 3 large carrots, cut into chunks, and more.

Yes, Argentine Chicken Stew (Cazuela Gaucho) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Argentine Chicken Stew (Cazuela Gaucho)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions