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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 6 |
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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. 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. Yield: 6-8 servings.
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