CAZUELA RECIPE: HOW TO MAKE IT
Provided by: Taste of Home
Total time: 50 minutes
Prep time: 20 minutes
Cook time: 30 minutes
Yield: 6 servings.
|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|
- 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.
Calories 416 calories, FatContent 8g fat (2g saturated fat), CholesterolContent 52mg cholesterol, SodiumContent 968mg sodium, CarbohydrateContent 67g carbohydrate (12g sugars, FiberContent 8g fiber), ProteinContent 23g protein.