Cazuela

My Chilean Cazuela: A Taste of Home

The aroma of simmering Cazuela always takes me back to our time in Chile. It's a dish that's simple in its ingredients, yet incredibly rich in flavor and warmth. We spent several months living in Chile, immersing ourselves in the vibrant culture and, of course, the delicious food. While there are many variations of Cazuela, this recipe quickly became a family favorite, so much so that we now cultivate our own butternut squash just to make it. The sweetness of the squash perfectly complements the savory chicken broth and tender vegetables.

My husband and I are in our retirement years now, a chapter full of adventures and quiet joys. Gardening is a huge part of our life now. We have a small garden bursting with herbs and vegetables, including our beloved butternut squash. Beyond gardening, we share a love of birdwatching—spotting the vibrant hummingbirds is a particular delight—and we volunteer regularly at a local soup kitchen. Of course, we also cherish our time with our five children and six grandchildren. Family gatherings are always filled with laughter, shared stories, and, you guessed it, often feature a big pot of my Cazuela. It's become a tradition, a comforting reminder of our time in Chile and a symbol of the warmth and connection we share with loved ones.

The beauty of this Cazuela recipe lies in its simplicity. It's not just about the precise measurements, but about the process of bringing together simple ingredients to create something truly special. It's a dish that invites sharing and conversation, perfect for a cozy evening at home or a gathering with friends and family. The tender chicken, the sweet butternut squash, the juicy corn, and the vibrant carrots all meld together in a symphony of flavors. Each bite is a journey back to Chile, a reminder of our adventures abroad, and a celebration of the simple joys of life and family.

Beyond the Recipe:

This recipe isn't just about the food; it's about the memories and experiences woven into each step. The hours spent in our Chilean kitchen, learning the nuances of the recipe from local cooks, are as much a part of the Cazuela as the ingredients themselves. It's a testament to the power of food to connect us to places, people, and moments in time. The act of sharing this meal is as vital as the meal itself; it's about sharing stories, laughter, and the simple comfort of good company. It’s about the satisfaction of growing your own ingredients, the joy of watching the colors of the vegetables come together in the pot, and the satisfaction of creating a meal that nourishes both the body and the soul.

A Culinary Legacy:

I hope that this recipe will become a cherished part of your family’s culinary history, too. Perhaps you'll share it with your children or grandchildren, passing down not only the recipe but also the stories and memories associated with it. Maybe you’ll adapt it to your own tastes, experimenting with different vegetables or adding your own special touch. It’s a recipe that invites creativity and personal expression. It is more than just a meal; it's a culinary legacy, a tangible link to a special time and place, and a symbol of the love and warmth shared around the table.

So, gather your ingredients, invite your loved ones, and let the warm, comforting aroma of Cazuela fill your kitchen. It's more than just a meal; it's an experience, a story, and a tradition waiting to be created.

Step-by-step

• In a large soup kettle or Dutch oven, place the chicken, squash, potatoes, corn, carrots and broth; bring to a boil.
• Reduce heat; cover and simmer for 25 minutes or until chicken is done and vegetables are tender.
• Serve over rice in a shallow soup bowl.
• Serve with hot pepper sauce, salt, pepper and cilantro or parsley.