Cazuela- Chilean Chicken Stew

This is another variation of Cazuela, a simple chicken stew my bf remembers having when he lived in Chile for a couple years. We'll try it when it's soup weather. I found this on another website. The person who posted it there says it's from the Bountiful Harvest Cookbook.

• Ready In: 45 mins
• 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 3/4ounce) cans chicken broth
• 2  cups  hot cooked rice
•  hot pepper sauce
•  salt and pepper
•  minced fresh cilantro

Directions

1. In a large soup kettle or Dutch oven, place chicken, squash, potatoes, corn, carrots and broth; bring to a boil.
2. Reduce heat; cover and simmer for 25 minutes or until chicken is done and vegetables are tender.
3. Serve over rice in a shallow soup bowl; pass hot pepper sauce, salt, pepper and cilantro or parsley.