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Cazuela

Name: Cazuela
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings.
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

2 reviews

Test Kitchen Approved

Total Time

Prep: 20 min. Cook: 30 min.

Makes

6 servings

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

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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

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.

Nutrition Facts

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

Cazuela

Ingredients

Directions

Nutrition Facts

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