Argentine Chicken Cazuela
4 servings
90 minutes
Argentinian chicken cazuela is a hearty, home-cooked dish that embodies the traditions of Argentine cuisine. Its roots trace back to rural areas where simple yet nourishing ingredients create the warmth of a family dinner. Tender chicken fillet infused with the aromas of sautéed onions and spices simmers in broth, absorbing deep flavors. Potatoes and rice make the dish rich, while eggs added just before serving give it a velvety texture. Each portion garnished with fresh herbs offers a harmony of flavors and comfort. Cazuela warms on cool evenings and is perfect for leisurely family meals, showcasing the beauty of Argentine cuisine—simplicity, richness, and soulfulness.
1
Finely chop the onion and sauté it in oil over medium heat in a deep skillet or pot.
- Onion: 1 piece
- Vegetable oil: 1 tablespoon
2
Add diced chicken to the onion. Season with salt and pepper. Stew until the chicken releases its juices.
- Chicken breast fillet: 400 g
- Salt: to taste
- Ground black pepper: to taste
3
When the chicken starts to give juice, pour a liter of boiling water into the pan, reduce the heat to minimum, and cover with a lid.
4
After 40 minutes, add potatoes cut into large cubes; stir.
- Potato: 4 pieces
5
Add rice after 15 minutes. Stir, salt, and pepper.
- Rice: 400 g
- Salt: to taste
- Ground black pepper: to taste
6
When the rice is almost ready, crack eggs into each corner of the pan, wait for them to cook, sprinkle with greens, remove from heat, and serve.
- Chicken egg: 4 pieces
- Fresh herbs: to taste
7
Each serving should have one egg.
