Argentinian Chicken Cazuela
Main Dishes • Argentinian
Description
Cazuela is a half-rice, half-soup dish. In the end, the chicken with potatoes and rice should float in the broth. If you notice that there is little water left during cooking, add more.
Ingredients
- Onion 1 piece
- Chicken fillet 15 oz
- Rice 15 oz
- Salad Potatoes 4 pieces
- Farm fresh eggs 4 pieces
- Vegetable Oil 1 tablespoon
- Salt to taste
- Ground Black Pepper to taste
- Herbs to taste
Step-by-Step Guide
Step 1
Finely chop the onion and sauté it in oil over medium heat in a deep skillet or pot.
Step 2
Add the diced chicken to the onion. Season with salt and pepper. Simmer until the chicken releases its juices.
Step 3
Once the chicken has started to release its juices, pour in 1 liter of boiling water, reduce the heat to low, and cover with a lid.
Step 4
After 40 minutes, add the potatoes cut into large cubes; stir.
Step 5
After 15 minutes, add the rice. Stir, season with salt and pepper.
Step 6
When the rice is almost ready, crack the eggs into each corner of the skillet, wait for them to cook, sprinkle with herbs, remove from heat, and serve.
Step 7
Each serving should have one egg.
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