As the weather cools down, there’s nothing like a warm, comforting bowl of goodness to cozy up with. In Chilean cuisine, that perfect dish is known as a cazuela – a hearty, flavorful stew that’s perfect for a chilly night in. And what better way to enjoy one than by trying out some new and delicious recipes?
From classic chicken and corn to innovative seafood and coconut milk combinations, our collection of 20 Cazuela Recipes has something for everyone. Whether you’re a meat-lover or a vegetarian, there’s a cazuela on this list that’s sure to satisfy your cravings.
In the following pages, we’ll be sharing all the secrets to making these mouthwatering dishes, from tender chicken and beef to succulent seafood and rich vegetables. So grab a blanket, get cozy, and let’s dive into the world of delicious Cazuelas!
Chicken and Corn Cazuela
This comforting recipe combines the flavors of Mexico with the warmth of chicken, corn, and spices. Perfect for a chilly evening or a family gathering.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 cups frozen corn kernels
– 1 large onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper to taste
– 2 tbsp olive oil
Instructions:
1. Heat the olive oil in a large Dutch oven over medium-high heat.
2. Add the chicken, onion, bell pepper, and garlic; cook until the chicken is browned, about 5-7 minutes.
3. Add the cumin, smoked paprika, salt, and pepper; stir to combine.
4. Pour in the diced tomatoes and corn kernels; bring to a simmer.
5. Reduce heat to low and let cook for 20-25 minutes or until the chicken is cooked through.
6. Serve hot, garnished with chopped fresh cilantro if desired.
Cooking Time: 25-30 minutes
Beef and Potato Cazuela
This classic Latin-inspired dish combines tender beef, creamy potatoes, and savory spices for a comforting meal that’s perfect for any occasion.
Ingredients:
– 1 pound beef strips (flank steak or ribeye)
– 2 large potatoes, peeled and diced
– 1 onion, diced
– 1 red bell pepper, diced
– 1 can of diced tomatoes
– 2 tablespoons olive oil
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high heat. Add beef strips and cook until browned, about 3-4 minutes. Remove from heat and set aside.
3. In the same skillet, add diced onion and red bell pepper. Cook until tender, about 5 minutes.
4. Add potatoes, cumin, smoked paprika, salt, and pepper to the skillet. Stir to combine.
5. Transfer the mixture to a 9×13-inch baking dish. Top with browned beef strips.
6. Bake for 30-40 minutes or until potatoes are tender and beef is cooked through.
Cooking Time: 35-45 minutes
Seafood Cazuela with Coconut Milk
This hearty seafood stew is a staple of Chilean cuisine, perfect for a cold winter’s night. The combination of succulent seafood, coconut milk, and flavorful spices creates a rich and creamy dish that will warm your belly and your soul.
Ingredients:
– 1 pound mixed seafood (shrimp, scallops, mussels)
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon paprika
– 1/2 teaspoon cumin
– 1/2 teaspoon chili powder
– 1 can coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large pot over medium heat. Add onion and cook until softened, about 3 minutes.
2. Add garlic, paprika, cumin, and chili powder. Cook for 1 minute.
3. Add seafood and cook until pink and tender, about 5-7 minutes.
4. Pour in coconut milk and stir to combine. Bring to a simmer.
5. Reduce heat to low and let stew for 10-15 minutes or until flavors have melded together.
6. Season with salt and pepper to taste.
7. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 20-25 minutes
Lentil and Vegetable Cazuela
Cazuela is a traditional Chilean dish that warms the heart and soul. This Lentil and Vegetable Cazuela recipe combines the comfort of lentils with a medley of colorful vegetables, all wrapped up in a rich tomato-based broth.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 2 cups vegetable broth
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large pot over medium heat. Add onion, garlic, and bell pepper; cook until tender, about 5 minutes.
2. Add lentils, diced tomatoes, vegetable broth, cumin, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until lentils are tender.
3. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 45-50 minutes
Pork and Pumpkin Cazuela
Pork and Pumpkin Cazuela: A hearty, comforting Mexican-inspired stew perfect for a chilly evening or a special occasion.
Ingredients:
– 1 pound boneless pork shoulder, cut into 2-inch pieces
– 1 medium pumpkin (about 2 pounds), peeled, seeded, and cubed
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 4 cups chicken broth
– 1 cup heavy cream (optional)
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 325°F (160°C).
2. In a large Dutch oven, heat the olive oil over medium-high heat. Add the pork and cook until browned, about 5 minutes.
3. Add the onion, garlic, cumin, smoked paprika, salt, and pepper. Cook until the onion is translucent, about 5 minutes.
4. Add the pumpkin, chicken broth, and heavy cream (if using). Bring to a boil, then cover and transfer to the preheated oven.
5. Braise for 2-3 hours or until the pork is tender and the pumpkin is cooked through.
6. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 2-3 hours
Vegetarian Quinoa Cazuela
This hearty vegetarian quinoa cazuela is a flavorful and nutritious one-pot dish that’s perfect for a weeknight dinner or weekend brunch. With its blend of sautéed vegetables, quinoa, and cheese, it’s sure to become a family favorite.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1 tablespoon olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 cup shredded cheese (Monterey Jack or Cheddar)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Cook quinoa according to package instructions using water or broth.
2. Heat oil in a large skillet over medium-high heat. Add onion, garlic, and bell pepper; cook until vegetables are tender, about 5 minutes.
3. Stir in diced tomatoes and cooked quinoa. Season with salt and pepper to taste.
4. Transfer mixture to a baking dish and top with shredded cheese.
5. Bake at 375°F (190°C) for 20-25 minutes or until cheese is melted and bubbly.
Cooking Time: 30-40 minutes
Chorizo and Bean Cazuela
This Chorizo and Bean Cazuela recipe is a classic Spanish dish that combines the flavors of spicy chorizo sausage with creamy cannellini beans, all wrapped up in a rich tomato broth. Serve it with crusty bread for a satisfying and comforting meal.
Ingredients:
– 1 lb chorizo sausage, sliced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) cannellini beans, drained and rinsed
– 2 cups vegetable broth
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tsp smoked paprika
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot or Dutch oven, cook the chorizo sausage over medium-high heat until browned, about 5 minutes.
2. Add the onion and garlic and cook until the onion is translucent, about 3-4 minutes.
3. Stir in the diced tomatoes, vegetable broth, cannellini beans, smoked paprika, salt, and pepper.
4. Bring to a simmer and let cook for 20-25 minutes or until the flavors have melded together.
5. Taste and adjust seasoning as needed.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 25-30 minutes
Chicken and Rice Cazuela
Savor the flavors of Spain with this comforting one-pot dish that combines juicy chicken, tender rice, and savory vegetables. Perfect for a cozy weeknight dinner or a satisfying meal to share with family and friends.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 cups uncooked white rice
– 4 cups chicken broth
– 1 large onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 tsp smoked paprika
– Salt and pepper to taste
– 2 tbsp olive oil
Instructions:
1. Heat the olive oil in a large Dutch oven or saucepan over medium-high heat.
2. Add the chicken and cook until browned, about 5-6 minutes. Remove from pot and set aside.
3. Add the onion, garlic, and bell pepper to the pot. Cook until the vegetables are tender, about 5 minutes.
4. Add the rice, chicken broth, smoked paprika, salt, and pepper to the pot. Stir to combine.
5. Return the chicken to the pot and bring to a boil.
6. Reduce heat to low, cover, and simmer for 20-25 minutes or until the liquid is absorbed and the rice is tender.
Cooking Time: 30-35 minutes
Lamb and Sweet Potato Cazuela
This hearty, one-pot dish is a twist on the classic Latin American stew, Cazuela. Tender lamb and sweet potatoes are cooked together with aromatic spices and herbs to create a flavorful and comforting meal.
Ingredients:
– 1 pound lamb shoulder or neck, cut into 2-inch pieces
– 2 large sweet potatoes, peeled and cubed
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– 4 cups lamb or beef broth
Instructions:
1. Heat the olive oil in a large Dutch oven over medium-high heat.
2. Add the lamb and cook until browned, about 5 minutes. Remove from pot and set aside.
3. Add the onion and garlic to the pot; cook until softened, about 3-4 minutes.
4. Add the sweet potatoes, cumin, smoked paprika, salt, and pepper. Stir to combine.
5. Pour in the broth and bring to a boil.
6. Return the lamb to the pot and simmer, covered, for 1 hour or until the meat is tender.
7. Serve hot, garnished with fresh cilantro if desired.
Cooking Time: 1 hour
Fish and Tomato Cazuela
This simple and flavorful recipe combines the freshness of fish with the sweetness of tomatoes, perfect for a quick weeknight dinner.
Ingredients:
– 1 pound white fish (such as tilapia or cod), cut into 1-inch pieces
– 2 large ripe tomatoes, diced
– 1/4 cup olive oil
– 1 onion, chopped
– 1 clove garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– 6-8 corn tortillas
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high heat.
3. Add the chopped onion and cook until translucent, about 3-4 minutes.
4. Add the garlic and cumin; cook for an additional minute.
5. Add the fish pieces and cook until opaque and flaky, about 3-4 minutes per side.
6. In a separate pan, warm the tortillas over medium heat for about 30 seconds on each side.
7. To assemble the cazuela, place a warmed tortilla in a baking dish, followed by a portion of fish, some diced tomatoes, and a sprinkle of salt and pepper to taste.
8. Repeat layers until all ingredients are used, finishing with a tortilla on top.
9. Bake for 15-20 minutes or until cheese is melted (optional).
Cooking Time: 25-30 minutes
Mushroom and Barley Cazuela
This comforting dish is a perfect blend of earthy mushrooms, nutty barley, and aromatic spices. Serve with crusty bread or over rice for a satisfying meal.
Ingredients:
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 1 cup pearled barley
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon smoked paprika
– 1/2 teaspoon cumin
– Salt and pepper, to taste
– 4 cups vegetable broth
– 1/4 cup chopped fresh parsley
Instructions:
1. Heat oil in a large pot over medium-high heat.
2. Add onion and garlic; cook until softened, 3-4 minutes.
3. Add mushrooms; cook until tender, 5-6 minutes.
4. Add barley, paprika, cumin, salt, and pepper; stir to combine.
5. Pour in broth; bring to a boil, then reduce heat and simmer for 20-25 minutes or until barley is tender.
6. Stir in parsley; serve hot.
Cooking Time: 30-35 minutes
Pork Rib and Corn Cazuela
Pork Rib and Corn Cazuela Recipe
This hearty Mexican-inspired dish combines tender pork ribs with sweet corn, creamy cheese, and a hint of spice, all wrapped up in a crispy tortilla crust. Perfect for a comforting weeknight dinner or a weekend gathering.
Ingredients:
• 2 pounds pork ribs
• 1 cup frozen corn kernels
• 1 cup shredded cheddar cheese
• 1/2 cup chopped onion
• 1 jalapeño pepper, diced
• 1 tablespoon olive oil
• Salt and pepper to taste
• 4-6 corn tortillas
• Optional: cilantro for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, cook the pork ribs in olive oil until browned, about 5 minutes.
3. Add frozen corn kernels and cook until thawed and slightly caramelized, about 3-4 minutes.
4. Stir in chopped onion and diced jalapeño; season with salt and pepper to taste.
5. In a separate skillet, warm tortillas over medium heat for about 30 seconds on each side.
6. Assemble the cazuela by placing a spoonful of pork mixture onto a warmed tortilla, followed by a sprinkle of shredded cheese.
7. Fold the tortilla in half to enclose and place seam-side down on a baking sheet lined with parchment paper.
8. Bake for 15-20 minutes or until cheese is melted and tortillas are crispy.
Cooking Time: 30-40 minutes
Shrimp and Coconut Cazuela
A flavorful and spicy Mexican-inspired dish that combines succulent shrimp with the richness of coconut milk, perfect for a weeknight dinner.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– Salt and pepper, to taste
– 1 can (14 oz) coconut milk
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onion and cook until translucent, about 3 minutes.
3. Add garlic and cook for an additional minute.
4. Add shrimp, cumin, smoked paprika, and cayenne pepper. Cook until pink and just done, about 2-3 minutes per side.
5. Stir in coconut milk and season with salt and pepper to taste.
6. Serve hot, garnished with cilantro leaves.
Cooking Time: 15-20 minutes
Beef and Carrot Cazuela
This comforting Mexican-inspired stew is perfect for a cozy evening with family or friends. Tender beef, sweet carrots, and aromatic spices come together in a rich and flavorful broth.
Ingredients:
– 1 pound beef cubes (chuck or brisket)
– 2 medium carrots, peeled and sliced
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 2 cups beef broth
– 1 can (14.5 oz) diced tomatoes
– 2 tablespoons olive oil
Instructions:
1. Heat the oil in a large Dutch oven over medium-high heat. Brown the beef, then set aside.
2. Add the onion and garlic; cook until softened, about 5 minutes.
3. Add the carrots, cumin, paprika, salt, and pepper. Cook for 2 minutes.
4. Add the browned beef, beef broth, and diced tomatoes. Bring to a boil, then reduce heat and simmer, covered, for 1 hour or until the beef is tender.
Cooking Time: 1 hour
Chicken and Chickpea Cazuela
This comforting Latin-inspired stew is a perfect blend of tender chicken, creamy chickpeas, and aromatic spices. Serve with crusty bread or over rice for a satisfying meal.
Ingredients:
– 1 lb boneless, skinless chicken thighs
– 1 can (15 oz) chickpeas, drained and rinsed
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– 1 can (14.5 oz) diced tomatoes
– 2 cups chicken broth
– Salt and pepper to taste
– Fresh cilantro, chopped (optional)
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat. Add chicken and cook until browned, about 5 minutes. Remove from pot.
2. Add onions, garlic, cumin, smoked paprika, and cayenne pepper to the pot. Cook, stirring occasionally, until vegetables are softened, about 8 minutes.
3. Add chickpeas, diced tomatoes, and chicken broth to the pot. Stir to combine.
4. Return chicken to the pot. Simmer, covered, for 20-25 minutes or until chicken is cooked through.
5. Season with salt and pepper to taste. Garnish with chopped cilantro, if desired.
Cooking Time: 30-40 minutes
Black Bean and Plantain Cazuela
This rich and flavorful dish is a staple of Latin American cuisine, perfect for a weeknight dinner or special occasion. With the combination of creamy black beans, tender plantains, and savory spices, you’ll want to make this cazuela again and again.
Ingredients:
– 1 can black beans, drained and rinsed
– 2 ripe plantains, sliced into 1-inch rounds
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika (optional)
– Salt and pepper, to taste
– 2 tablespoons olive oil
– 1 cup chicken or vegetable broth
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high heat. Add the onion and cook until translucent, about 3-4 minutes.
3. Add the garlic, cumin, and smoked paprika (if using). Cook for an additional minute.
4. Arrange the plantain slices on top of the onion mixture. Pour in the broth and bring to a simmer.
5. Reduce heat to low, cover, and cook for 20-25 minutes or until the plantains are tender and the liquid has thickened slightly.
6. Stir in the black beans and season with salt and pepper to taste.
7. Serve hot, garnished with chopped fresh cilantro or scallions if desired.
Cooking Time: 30-40 minutes
Pork and Cabbage Cazuela
This recipe combines tender pork, crispy cabbage, and aromatic spices for a flavorful and comforting meal. Perfect for a chilly evening or a cozy weekend dinner.
Ingredients:
– 1 lb boneless pork shoulder, cut into 2-inch pieces
– 1 medium cabbage, thinly sliced
– 1 large onion, chopped
– 2 cloves of garlic, minced
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 1 can (14.5 oz) diced tomatoes
– 1 cup chicken broth
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat. Brown the pork, then set aside.
2. Add more oil if needed, then sauté the onion and garlic until softened.
3. Add the cabbage, cumin, paprika, salt, and pepper. Cook until the cabbage is tender, about 10 minutes.
4. Stir in the diced tomatoes and chicken broth. Return the pork to the pot and simmer for 20-25 minutes or until cooked through.
5. Serve hot, garnished with chopped fresh cilantro if desired.
Cooking Time: 40-45 minutes
Turkey and Squash Cazuela
This recipe combines the rich flavors of roasted turkey, caramelized squash, and creamy cheese in a comforting, one-pot dish perfect for a cozy night in.
Ingredients:
– 1 lb boneless, skinless turkey breast or thighs, cut into 1-inch pieces
– 2 medium butternut squash, peeled and cubed
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 cup shredded cheddar cheese
– 1/4 cup heavy cream
– 1 tsp dried oregano
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large Dutch oven or oven-safe pot, sauté the turkey, onion, and garlic until browned.
3. Add squash, oregano, salt, and pepper; cook for 5 minutes.
4. Cover pot and transfer to preheated oven. Roast for 30-40 minutes or until squash is tender.
5. Remove from oven and stir in heavy cream and shredded cheese. Return to oven for an additional 5-7 minutes or until cheese is melted and bubbly.
Cooking Time: 45-55 minutes
Cod and Potato Cazuela
A flavorful and hearty one-pot dish that combines the tender flaky fish with creamy potatoes, onions, and spices.
Ingredients:
– 1 pound cod fillets, cut into 1-inch pieces
– 2 large potatoes, peeled and cubed
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat.
3. Add the cod and cook until browned on all sides, about 5 minutes. Remove from pot and set aside.
4. Reduce heat to medium and add the onion, garlic, and smoked paprika. Cook until onions are translucent, about 3-4 minutes.
5. Add the potatoes and stir to combine with onion mixture. Cook for an additional 2-3 minutes.
6. Return the cod to the pot and season with salt and pepper to taste.
7. Cover the pot and bake for 20-25 minutes or until the fish is cooked through and the potatoes are tender.
Cooking Time: 25-30 minutes
Vegetable and Tofu Cazuela
A hearty and flavorful vegetarian dish inspired by the traditional Spanish stew, Cazuela. This recipe combines tender vegetables and crispy tofu with a rich tomato-based broth.
Ingredients:
– 1 block of firm tofu, drained and cubed
– 2 medium-sized zucchinis, sliced
– 1 large red bell pepper, diced
– 1 large can of crushed tomatoes (14.5 oz)
– 2 cloves of garlic, minced
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. Heat the olive oil in a large Dutch oven over medium heat.
2. Add the tofu and cook until golden brown on all sides, about 5 minutes. Remove from pot and set aside.
3. Add the sliced zucchinis and diced bell pepper to the pot. Cook until tender, about 5-7 minutes.
4. Add the crushed tomatoes, garlic, smoked paprika, salt, and pepper to the pot. Stir well.
5. Return the cooked tofu to the pot and simmer for an additional 10-15 minutes or until the flavors have melded together.
6. Serve hot, garnished with fresh parsley if desired.
Cooking Time: 25-30 minutes
Summary
Cozy up with a warm and satisfying meal! This article brings you 20 hearty cazuela recipes to try on chilly nights. From classic combinations like Chicken and Corn Cazuela and Beef and Potato Cazuela, to seafood-inspired dishes like Seafood Cazuela with Coconut Milk, there’s something for everyone. Vegetarian and vegan options abound, including Lentil and Vegetable Cazuela and Mushroom and Barley Cazuela. Whether you’re in the mood for comfort food or a flavorful twist, these recipes are sure to please.
