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Nutrition Facts
Serving Size 1 (865g) Recipe makes 6 servings
Calories 583
Calories from Fat 81		(14%)
Amount Per Serving		%DV
	Total Fat 9.1g	13%
	Saturated Fat 2.4g	11%
	Monounsaturated Fat 3.3g
	Polyunsaturated Fat 2.3g
	Trans Fat 0.0g
Cholesterol 59mg		19%
Sodium 789mg		32%
Potassium 2199mg		62%
Total Carbohydrate 102.7g		34%
	Dietary Fiber 12.1g	48%
	Sugars 12.2g
Protein 29.6g		59%
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Cazuela- Chilean Chicken Stew

Recipe #311126 | 45 min | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: darthlaurie
Jul 1, 2008

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.

SERVES 6 -8 (change servings and units)

Ingredients

6 chicken drumsticks or chicken thighs
1 butternut squash, peeled and cut into 1- inch cubes
6 small potatoes, peeled
6 pieces of fresh corn on the cob or 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

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.