Recipe information
Ingredients for - Cazuela
1. 6 chicken drumsticks or thighs -
2. 3 cups cubed peeled butternut squash (1-inch cubes) -
3. 6 small potatoes, peeled -
4. 6 pieces of fresh or frozen corn on the cob (2 inches each) -
5. 3 carrots, cut into 1-inch chunks -
6. 3 cans (14-1/2 ounces each) chicken broth -
10. Minced fresh cilantro or parsley -
How to cook deliciously - Cazuela
1. Stage
In a large Dutch oven or soup kettle, combine the chicken, cubed butternut squash, potatoes, corn on the cob, carrots and chicken broth. Bring the mixture to a boil over high heat.
2. Stage
Once boiling, reduce the heat to low and cover the pot. Let it simmer for about 25 minutes, or until the vegetables are tender and the chicken is cooked through and easily pulls away from the bone. Editor's Tip: For extra flavor and depth to the cazuela, consider browning the chicken pieces in oil before adding the other ingredients.
3. Stage
Serve the cazuela over hot cooked rice in shallow soup bowls. For extra flavor and freshness, top with hot pepper sauce, salt, pepper and a sprinkle of fresh cilantro or parsley.
