Argentine recipes banner

Argentinian Chicken Casserole (Cazuela de pollo)

The stews and casseroles arrived in the country by the Spanish, in the very first days of the colony. These old recipes from Spain were changed, adding some ingredients from the aborigines, that prepared their own food with local products. The cazuela was always a hot meal to comfort body and soul, cooked slowly all day over the fireplace from which a nice comforting aroma would spread to the whole house. The chicken casserole from San Miguel de Tucumán is well known as it incorporates more local ingredients, with pears and pumpkin combined that gives this dish a special touch.


* 1 Chicken, cut in pieces
* Flour, as needed
* 1 cup of chicken stock
* olive oil
* 1 cup white wine
* 2 carrots
* 1/2 lb. mushrooms
* 2 red peppers
* 1 onion
* 1 clove of garlic
* salt
* pepper


1) Cut the chicken in pieces and season; generously sprinkle with flour. After this, peel the carrots and cut into slices, clean and cut the mushrooms in halves, cut the peppers and the onion into small pieces.

2) In a pan put a little oil and fry the garlic with the onion, when ready pour them on a separate plate and add the chicken. Fry the chicken until browned, also reserve separately. Fry the mushrooms with the peppers and carrots for a few minutes. Put all ingredients back together in the pot, pour the white wine in and stir well, cover cook about 20 minutes over low heat, gradually add the broth as necessary, serve while hot.