Cazuela is a typical dish of the Amazonas Region in Peru. In each province or district of Amazonas, the cazuela has its own way of cooking. This one is from Chachapoyas.
Boil a piece of hen, a good piece of meat and a good piece of sheep. Add some wild cabbage, rice, carrot, sweetcorn grains, and a glass of white wine.
A few minutes before taking the saucepot out of the fire, add some milk and vermicelli noodles (also called cabello de angel noodles). It is necessary to try that the cazuela has sufficient broth or juice to be able to be served as a soup.
This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article Cazuela (Peru)