CAZUELA DE AVE NOGADA por @silvanacocina y @SalLobosChile #ElSaborDeNuestroHogar

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are often less expensive.

almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide healthy fats, while sunflower seeds are budget-friendly.

raisins

🥗Healthier: dried cranberries

💰Cheaper: dried figs

Dried cranberries are lower in sugar, while figs are often cheaper.

pomegranate seeds

🥗Healthier: fresh cranberries

💰Cheaper: diced apples

Fresh cranberries add tartness, while apples are a cost-effective substitute.

Heat oil in a normal pot over medium-high heat.

Add 1/4 medium onion, chopped, and sauté until translucent.

Add 1/2 grated carrot for color and flavor.

Add 1 sliced clove of garlic and red bell pepper cut into sticks.

Season with salt to taste and sauté for about 7 minutes until the chicken turns white.

Add chicken pieces (for 2 servings) to the pot.

Sprinkle in oregano and a bit of complete seasoning.

If desired, add chicken broth concentrate for flavor.

Pour in approximately 1.5 liters of cold water and stir.

Wait for the mixture to boil, which should take about 10 minutes.

Once boiling, add 3 peeled and diced potatoes and 1/4 cup of rice.

Stir and let cook until the potatoes and rice are tender, about 25 minutes total cooking time.

Turn off the heat and let the cazuela rest for a few minutes before preparing the nogada sauce.

In a blender, combine 3 tablespoons of ground walnuts with a bit of the broth from the pot and a pinch of salt.

Add about 2 tablespoons of cream to the walnut mixture and blend until combined.

Serve the cazuela in a traditional clay dish, adding the nogada sauce on top of each serving.

Garnish with parsley or cilantro before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens