Cazuela Recipe
Cazuela Recipe photo by Taste of Home
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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. —Louise Schmid, Marshall, Minnesota
TOTAL TIME: Prep: 5 min. Cook: 30 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 5 min. Cook: 30 min.
MAKES: 6-8 servings


  • 6 chicken drumsticks or thighs
  • 3 cups cubed peeled butternut squash (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
  • 3 cans (14-1/2 ounces each) chicken broth
  • Hot cooked rice
  • Hot pepper sauce to taste
  • Salt and pepper to taste
  • Minced fresh cilantro or parsley

Nutritional Facts

1 each equals 0 calories, 0 fat (0 saturated fat), 0 cholesterol, 0 sodium, 0 carbohydrate, 0 fiber, 0 protein.


  1. 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.
  2. Serve over rice in a shallow soup bowl. Serve with hot pepper sauce, salt, pepper and cilantro or parsley. Yield: 6-8 servings.
Originally published as Cazuela in Bountiful Harvest Cookbook 1994, p27

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FriedaG User ID: 1671534 18578
Reviewed Jan. 6, 2010

"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."

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