Cazuela

Cazuela is the common name given to a variety of dishes, especially from South America. It receives its name from the cazuela (Spanish for cooking pot) – traditionally, an often shallow pot made of unglazed earthenware used for cooking. The ingredients and preparation vary from region to region, but it is usually a mid-thick flavoured stock obtained from cooking several kinds of meats and vegetables mixed together. The cazuela is a typical dish of Chile. The most common types are made of chicken or beef, but there are also other types made from pork, lamb and turkey. One of the most important facts about Chilean cazuela is that it is made by cooking all the ingredients separately and uniting them when serving in the plate. A typical dish of Chilean cazuela is made by boiling the meat (normally beef or chicken) with chopped onions and carrots. All the rest of the ingredients are boiled separately in individual pots, but the stock from the meat is complemented with the stock from the boiling of the vegetables; the plate is served accompanied of a piece of squash or zapallo camote in Spanish, one big potato or a couple of small potatoes, green beans, previously cooked rice and a piece of sweetcorn. Its normally topped with a bit of fresh coriander, parsley or ají verde.

Source: Wikipedia