Cazuela- Chilean Chicken Stew
- Ready In:
- 45mins
- Ingredients:
- 10
- Serves:
-
6-8
ingredients
- 6 chicken drumsticks or 6 chicken thighs
- 1 butternut squash, peeled and cut into 1- inch cubes
- 6 small potatoes, peeled
- 6 pieces of fresh corn on the cob (2 inches each) or 6 pieces frozen corn on the cob (2 inches each)
- 3 carrots, cut into 1-inch chunks
- 4 (10 3/4 ounce) cans chicken broth
- 2 cups hot cooked rice
- hot pepper sauce
- salt and pepper
- minced fresh cilantro
directions
- In a large soup kettle or Dutch oven, place 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; pass hot pepper sauce, salt, pepper and cilantro or parsley.
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RECIPE SUBMITTED BY
darthlaurie
Salt Lake City, 84
<p>I am single, although I have a great BF. I love the Pacific Northwest and I have no idea why I'm still stuck in the desert! I like trying new foods and I love perusing the recipes on this site and allrecipes.com, even if I'm too lazy to make the vast majority of them. I also love to write and edit things.</p>