RCI-MT.006.0342.001

Cazuela Gaucho

Name: Cazuela Gaucho
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Argentine Soups
Ingredients: 2 unit chickens (cut up); 1 unit flour (for dredging); 1 unit olive oil (for sautéing); 3 large carrots (cut into chunks); 8 unit 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 unit onions (sliced); 1 unit – 2 clove garlic (minced); 1 teaspoon paprika (preferably Hungarian); 1 unit bay leaf; 1 unit salt and pepper; ½ cup white wine; 1 unit chicken stock; ½ cup barley; 2 unit ears corn (sliced into 1½-inch slices); 1 unit (10 ounces) package frozen peas (thawed); ½ lb green beans (cut); 1 unit egg (beaten)

Argentine chicken stew. Here's a recipe for a Jewish dish which was originally designed to be cooked

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyadvanced

Ingredients

chickens
cut up
2 unit
flour (for dredging)
1 unit
olive oil (for sautéing)
1 unit
carrots
cut into chunks
3 large
potatoes
peeled and cut into chunks
8 unit
pumpkin or Hubbard squash
peeled,seeded and cut into chunks
1 lb
parsnips
cut into chunks
2 large
onions
sliced
3 unit
– 2 clove garlic
minced
1 unit
paprika (preferably Hungarian)
1 teaspoon
bay leaf
1 unit
salt and pepper
1 unit
white wine
½ cup
chicken stock
1 unit
barley
½ cup
ears corn
sliced into 1½-inch slices
2 unit
(10 ounces) package frozen peas
thawed
1 unit
green beans
cut
½ lb
egg
beaten
1 unit

Method

Prepare according to traditional method. (Directions were not provided in the legacy source.)

Cazuela Gaucho

Ingredients

Method

What Makes This Variant Distinct