Puerto Rican Chinese Cazuela

Ingredients

The Puerto Rican Chinese Cazuela differs from the original Chilean Cazuela in several ways. Firstly, the Puerto Rican Chinese version incorporates Chinese flavors and ingredients, such as soy sauce, ginger, and oyster sauce, which are not typically found in the Chilean version. Additionally, the Puerto Rican Chinese Cazuela uses Puerto Rican seasonings like sofrito and adobo, which add a unique twist to the dish. The choice of vegetables may also vary, with bok choy being a common addition in the Puerto Rican Chinese version. We alse have the original recipe for Cazuela, so you can check it out.

• 2 pounds (900g) chicken or pork, cut into bite-sized pieces 2 pounds (900g) chicken or pork, cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, diced 1 onion, diced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 bell pepper, sliced 1 bell pepper, sliced
• 2 carrots, sliced 2 carrots, sliced
• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 tablespoon adobo seasoning 1 tablespoon adobo seasoning
• 1 tablespoon sofrito 1 tablespoon sofrito
• 1 teaspoon ground ginger 1 teaspoon ground ginger
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon chili flakes (optional) 1 teaspoon chili flakes (optional)
• 2 cups (470ml) water 2 cups (470ml) water
• 2 cups (470ml) bok choy, chopped 2 cups (470ml) bok choy, chopped
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 3g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 40g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the diced onion and minced garlic, and sauté until fragrant.
2. 2.
   Add the chicken or pork pieces to the pot and cook until browned on all sides.
3. 3.
   Stir in the bell pepper, carrots, chicken broth, soy sauce, oyster sauce, adobo seasoning, sofrito, ground ginger, paprika, and chili flakes (if using). Mix well to combine.
4. 4.
   Pour in the water and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for about 30 minutes, or until the meat is tender.
5. 5.
   Add the chopped bok choy to the pot and cook for an additional 5 minutes, until the bok choy is wilted.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Serve the Puerto Rican Chinese Cazuela hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Chicken or pork — Make sure to cut the meat into bite-sized pieces to ensure even cooking.
• Sofrito — If you don't have store-bought sofrito, you can make your own by blending together onions, garlic, bell peppers, cilantro, and culantro (if available).
• Bok choy — Wash the bok choy thoroughly and chop it into bite-sized pieces, separating the stems from the leaves. Add the stems to the pot first, as they take longer to cook, and then add the leaves towards the end.

Tips & Tricks

• For a spicier version, increase the amount of chili flakes or add a diced jalapeno pepper.
• Serve the Puerto Rican Chinese Cazuela with a side of white rice or crusty bread to soak up the flavorful broth.
• Feel free to customize the vegetables based on your preferences or what you have on hand. Snow peas, mushrooms, or corn can be great additions.
• If you prefer a thicker broth, you can mix a tablespoon of cornstarch with water and add it to the pot during the last few minutes of cooking.
• Leftovers can be stored in the refrigerator for up to 3 days and make for a delicious next-day meal.

Serving advice

Serve the Puerto Rican Chinese Cazuela hot in individual bowls, garnished with fresh cilantro. Accompany it with a side of white rice or crusty bread to complete the meal.

Presentation advice

To enhance the presentation, arrange the cooked meat, vegetables, and broth in the bowl, making sure to showcase the vibrant colors. Sprinkle some fresh cilantro on top for a pop of green.