Chilean Caiquén Goose Cazuela — Homemade Kawésqar Čalaktásap Recipe

Versión en Español

Caiquén cazuela (čalaktásap in the Kawésqar language) is a slow cooked broth of upland goose, also known as the Magellan goose, with potatoes, carrots, onion, garlic, wild celery, rice, and a touch of merkén. It takes 30 minutes of preparation and about 2 hours of cooking, and serves 6.

It comes from the Kawésqar people of the Magallanes Region, canoe nomads of the southern channels whose cooking relied on what their immediate surroundings provided. The result is an intense, earthy broth with tender meat that recalls goose or duck.

How to Make Caiquén Cazuela?

Caiquén cazuela is made by blanching the goose pieces to remove the blood, simmering them slowly with onion, a whole head of garlic, wild celery, and merkén until tender, and then adding potatoes, carrots, and rice cooked separately so the broth stays clear.

Nutritional Information

Each serving of caiquén cazuela contains approximately 420 kcal, 32 g of protein, 16 g of total fat (5 g of saturated fat), 110 mg of cholesterol, 38 g of carbohydrates, 4 g of sugars, and 780 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.

Homemade Caiquén Cazuela Recipe

Preparation: 30 minutes
Cooking: 2 hours
Servings: 6

Ingredients

• 1 caiquén (upland goose), cut into pieces
• 4 medium potatoes
• 3 sprigs of celery (wild celery if available)
• 2 large carrots
• 2 tablespoons of oil
• 1 whole head of garlic
• 1 large onion, chopped
• 1 teaspoon of merkén
• ½ cup of rice
• Fine salt

Instructions

1. Clean the caiquén and cut it into pieces. Place the pieces in a pot with salted water and boil for 2 to 3 minutes so they release their blood. Discard the water and rinse the pieces.

2. In the same pot, sauté the chopped onion in the oil for 5 minutes. Add fresh salted water, the whole head of garlic, the celery, and the merkén. Add the goose and simmer over low heat for about 2 hours, until the meat is tender.

3. Cook the sides separately. In one pot, cook the rice until tender. In a second pot, boil the peeled potatoes and carrots until cooked but still firm.

4. When the meat is ready, add the potatoes, carrots, and cooked rice to the main pot. Adjust the salt and cook for 10 more minutes so the flavors come together. Serve in deep bowls and garnish with a fresh celery leaf.

Additional Tips

Skim the fat

During the long simmer a layer of fat forms on the surface. Remove it with a spoon to get a lighter, clearer broth that lets the vegetables and merkén shine.

Let it rest

Leave the cazuela off the heat for 10 to 15 minutes before serving. The flavors settle and the broth takes on a silkier texture.

Use a pressure cooker

A pressure cooker brings the goose to tenderness in about 50 minutes without losing the depth of the broth.

Frequently Asked Questions (FAQs)

1. What can I use instead of caiquén?

Domestic goose, duck, or rabbit work well. They give a similar texture and flavor and keep the spirit of the recipe where wild goose is not available.

2. How is it different from a traditional Chilean cazuela?

The Kawésqar cazuela is more rustic and built around locally gathered ingredients such as wild celery. The everyday Chilean cazuela usually adds corn, squash, and rice cooked in the same pot.

3. Which rice works best?

Short or medium grain rice absorbs the broth without falling apart. Brown rice also works and adds fiber and an earthier flavor.

4. Can I cook it in a pressure cooker?

Yes. It cuts the cooking time of the goose to about 50 minutes without losing the intensity of the broth.

5. What should I serve with caiquén cazuela?

It is a complete meal on its own, but it pairs well with pan amasado, extra merkén to taste, or a Patagonian red wine.

What Is Caiquén Cazuela?

Caiquén cazuela is a goose and vegetable broth from Chilean Patagonia, associated with the Kawésqar people of the western channels of Magallanes. The caiquén, or upland goose, is an emblematic bird of the far south, and its dark meat gives the broth an intense, slightly gamey flavor.

History of Caiquén Cazuela in Chile

The Kawésqar were canoe people of the southern channels who lived from fishing, shellfish gathering, and hunting birds and marine mammals, and their basic cooking method was boiling meat in water. After contact with Chilean settlers, ingredients such as potatoes, rice, onion, and merkén entered the recipe and brought it closer to the contemporary Chilean cazuela.

Did You Know?

The upland goose is also called the Magellan goose. In Kawésqar tradition, hunting and cooking it was not only a way of getting food but also a moment of sharing and passing knowledge around the fire.

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