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  Added: Mar 31, 2011  •  Visited (441)  •  Print version Print this recipe (37)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Chicken And Vegetable Stew
(Cazueia)
What You Need:
  • 1 fowl
  • 2 quarts water
  • 1 summer squash, diced
  • Pieces of pumpkin, diced
  • ¼ pound of string beans
  • 2 ears of corn cut into lengths
  • 2 chopped onions
  • 1 green pepper, chopped
  • ½ cup peas
  • 1 large carrot, diced
  • 1 tablespoon coloring
  • Salt and pepper
  • 1 teaspoon cumin seed
  • 1 mashed garlic clove
  • Chopped leaves of 1 celery stalk
  • 2 tablespoons minced parsley
  • 1 tablespoon rice
  • 1 egg, beaten slightly
  • ¼ pound potatoes
  • 1 egg yolk, beaten slightly
  • 1 tablespoon vinegar

  • How To Cook:
    1. Simmer the fowl in the water until tender.

    2. Add the vegetables (except the potatoes), the coloring, seasonings, spices, herbs and rice and cook until tender.

    3. Then add the beaten egg, cook for 5 minutes and skim.

    4. Bone the fowl.

    5. Boil the potatoes and make into a paste with the egg yolk and the vinegar; put this in a tureen and pour over it the broth and the pieces of boned fowl.

    To Serve: 2 - 4
    This recipe is also available in:
    Cuisine » Americas » Chile
    Dish » Stew
    Main Ingredient » Meat & Poultry » Chicken
    Main Ingredient » Vegetables » Squash
    Main Ingredient » Vegetables » Pumpkin

     





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