Argentine Chicken Stew (Cazuela Gaucho)
Variations of this soup are typical throughout much of South America. The root vegetables lend hearty and rich components, while at the same time sweetening the broth. Vegetables may vary, depending on region, season and availability, but this is a standard collection.
Ingredients 18
90 ml vegetable oil, plus extra, if needed
12 chicken legs
280 g all-purpose flour (plain flour)
2 carrots, large, cut into 5 mm (¼ in) rounds
225 g winter squash (pumpkin), such as butternut, cut into 2.5 cm (1 in) pieces
1 parsnip, cut into 5 mm (¼ in) rounds
2 yellow onion, cut into 1 cm (1⁄2 in) cubes
2 garlic cloves, very finely chopped
2 tsp paprika
2 bay leaves
60 g pearl barley
120 ml white wine
1.9 l chicken stock
4 yellow potatoes, peeled, cut into large wedges
2 ears fresh corn, quartered
140 g frozen peas
115 g green beans, cut into 2.5 cm (1 in) pieces
salt and pepper
Your new home
for cooking
Turn your recipe chaos into a plan for the week.
Browse 1000+ inspiring creator recipes
Unlimited recipe import from social media, blogs and more
Generate shopping lists and meal plans in seconds with AI
Method 4
Heat a large pot over a medium–high heat and add the . Season the with salt and dredge in . When the oil is hot, shake off the excess flour and sear the chicken legs for 4–6 minutes on all sides until golden brown. Remove the chicken legs from the oil and set aside.
Add more to the pot, if needed, then add the , and and cook, stirring constantly, for a few minutes. Add the , , , and . Stir and cook for a few minutes until the vegetables have softened and the onions are translucent.
Add the and cook for a further 2–4 minutes until it evaporates. Add the and bring to a simmer, then add the back into the pot with the .
Season the soup with salt and simmer for 20–25 minutes until the is almost tender, then add and corn and simmer slowly for a further 5 minutes. Add the and , stir and cook for 3–4 minutes. Make sure the are cooked through. Season with salt and freshly ground black pepper and serve.
Jenn Louis' tips
Leftovers may need an addition of stock, as the starchy vegetables may absorb some liquid.
