Wednesday, November 21, 2012


Gosh, Argentina is treating me so well!

Its been 5 days since I landed in Buenos Aires, and I am already so in love with Argentina! After landing, my friends here picked me up from the airport, and we drove to Rosario, our city. The car ride was 3 hours long, and I slept most of the way :P But, what I was awake for was beautiful! The countryside is lush, and green green here!

Unfortunately, I forgot to charge my camera before I left Tulsa, so I have no photos of the first couple of days.....haha Oh well!

At Bere's house, we chilled for a little while, and then made dinner. Zuni taught me how to make Pollo de la Casuela, a delicious layered chicken dish that you make in a large saucepan on the stovetop. Its sort of like an italian-influenced chicken pot roast.....A super comfort food!
Pollo de la Casuela
  • About 2 pounds of Chicken (preferably dark meat, skinned but left on the bone)
  • 2 Onions, thickly sliced
  • 4 large carrots, thinly sliced
  • 1 large bell pepper, thickly sliced
  • 5 medium russet potatoes, peeled, and cut into more or less bite sized pieces
  • 3 tomatoes, thickly sliced
  • 5 medium cloves of garlic, finely minced
  • olive oil
  • tomatoe paste
  • salt
  • about 2tsps dried oregano
  • 1 cup water
First, lightly coat the surface of the saucepan in olive oil, next, layer in ingredients, startin with the carrots. Next, place the chicken ontop of the carrots, and rub them with some salt, oregano and the garlic. On top, layer the remaining ingredients in the following order: onion, bell pepper, tomato, pinch of salt, pinch of oregano, potatoes, salt, oregano. Next, mix the cup of water with 2tbs of tomato paste, and pour on top of the potatoes. Finish with one last layer of salt(be generous), and oregano. 

Cover. Next, heat the mix on the stovetop over medium until the water begins to boil. Shake the pan every-once-in-a-while to make sure ingredients don't stick. Once the water has begun to boil, turn the fire down to a simmer, and cook until potatoes are soft, but not mushy.

Turn the whole pot out onto a serving plate(will be pretty juicy, cuida!) and enjoy! This is really good accompanied with a nice crispy bagguette, and good company. Yum!

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