Cazuela
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
Ingredients
- 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
Reviews
Just a question. How can a recipe with potatoes, carrots, and squash have no carbs in it? Then what about the rice that it is served on?
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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