Cazuela Recipe

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I learned to make Cazuela while we were living in Chile for a few months. We grow extra butternut squash in our garden just for this favorite recipe. Besides gardening, my retired husband and I also enjoy birdwatching, volunteer work and visiting our five children and six grandchildren.

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Cazuela Recipe

Prep: 5 min. Cook: 30 min.

Yield: 6-8 Servings

5 30 35

Ingredients

6 chicken drumsticks or thighs
Butternut squash, peeled and cut into 24 1- inch cubes
6 small potatoes, peeled
6 pieces of fresh or frozen corn on the cob (2 inches each)
3 carrots, cut into 1-inch chunks
4 cans (10-3/4 ounces each) chicken broth
Hot cooked rice
Hot pepper sauce to taste
Salt and pepper to taste
Minced fresh cilantro or parsley

Directions

In a large soup kettle or Dutch oven, place the chicken, squash, potatoes, corn, carrots and broth; bring to a boil. Reduce heat; cover and simmer for 25 minutes or until chicken is done and vegetables are tender.
Serve over rice in a shallow soup bowl. Serve with hot pepper sauce, salt, pepper and cilantro or parsley. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 each) equals 240 calories, 6 g fat (1 g saturated fat), 35 mg cholesterol, 205 mg sodium, 35 g carbohydrate, 4 g fiber, 15 g protein.

Originally published as Cazuela in Bountiful Harvest Cookbook , p27

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(1-1) of 1 reviews

Reviewed on Jan. 06, 2010 by FriedaG

I have made this several times, and I varied it a little bit each time, such as using zucchini and sometimes tomatoes. I also have used a whole cut-up chicken instead of just the drumsticks and thighs. I have varied the seasonings, too, such as using turmeric and cumin. It is a versatile recipe and always pleases my family when I serve it.