Taste of Home
Cazuela
TOTAL TIME: Prep: 20 min. Cook: 30 min.
YIELD: 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
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
-
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.
© 2024 RDA Enthusiast Brands, LLC