Cazuela- Chilean Chicken Stew |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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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. 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:
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.
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