Cazuela- Chilean Chicken Stew Recipe #311126
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.
by darthlaurie
45 min | 15 min prep
SERVES 6 -8
- 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
- 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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5 stars