Total Time

Prep: 20 min. Cook: 30 min.


6 servings

Updated: Jun. 30, 2023
I learned to make this dish while we were living in Chile for a few months. We grow extra butternut squash in our garden just for this recipe. —Louise Schmid, Marshall, Minnesota
Cazuela Recipe photo by Taste of Home


  • 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


  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.

Nutrition Facts

1 serving: 416 calories, 8g fat (2g saturated fat), 52mg cholesterol, 968mg sodium, 67g carbohydrate (12g sugars, 8g fiber), 23g protein.

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