Cazuela

Name: Cazuela
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
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

Total Time Prep: 20 min. Cook: 30 min.

Yield 6 servings

Test Kitchen Approved

This cazuela recipe brings the warmth and comfort of Chilean cuisine to your table in just under an hour. Packed with chicken, squash and potatoes, it's the perfect hearty stew to enjoy over rice.

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

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.
Serve over rice in a shallow soup bowl. Serve with hot pepper sauce, salt, pepper and cilantro or parsley.

Nutrition Facts

1 serving: 416 calories, 8g fat (2g saturated fat), 52mg cholesterol, 968mg sodium, 67g carbohydrate (12g sugars, 8g fiber), 23g protein.

I learned to make this dish while we were living in Chile for a few months. We grow extra butternut squash in our garden just for this recipe. —Louise Schmid, Marshall, Minnesota

Recipe Creator