Title: Cazuela
Categories: Chicken Casserole Main
Yield: 6 Servings
| 6 | | Chicken drumsticks or thighs |
| 1 | | Butternut squash, peeled and cut into 24 cubes |
| 6 | sm | Potatoes, peeled |
| 3 | | Ears corn on the cob, cut into 2" pieces |
| 3 | | Carrots, cut into 1" cubes |
| 4 | cn | (10 1/2 oz each) chicken broth |
| | | Cooked rice |
| | | Hot pepper sauce to taste |
| | | Salt and pepper to taste |
| | | Minced fresh cilantro or parsley |
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 mintues 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.