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Per serving
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- 1
Brown the chicken (worth the extra two minutes)
Technically you can skip this and just dump everything in the pot, but a quick sear buys you a lot of flavor for very little effort. Heat a splash of oil in a large Dutch oven or soup pot over medium-high and brown the chicken drumsticks on all sides, a few minutes total. Don't crowd them. If you're truly out of time, move straight to the next step.
- 2
Load the pot
Add the butternut squash (peeled and cut into 1-inch cubes), the peeled potatoes, the corn on the cob cut into 2-inch pieces, and the carrots cut into 1-inch chunks. Pour in the chicken broth. Everything cooks in this one pot, so no need to pre-cook a single thing.
- 3
Boil, then simmer
Bring it to a boil over high heat, then drop the heat to low, cover, and let it simmer about 25 minutes. It's done when the vegetables are tender and the chicken pulls easily off the bone. This is the hands-off part where you go do something else.
- 4
Serve over rice
Spoon a scoop of hot cooked rice into shallow bowls and ladle the stew, broth and all, right over the top. Season with salt, pepper, and a few dashes of hot pepper sauce, and finish with a handful of chopped cilantro or parsley.
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Cazuela (Chilean Chicken and Squash Stew)
Created by: OnePotWonders
Ingredients
- 6 chicken drumsticks
- 3 cup butternut squash
- 6 potatoes
- 6 corn on the cob
- 3 carrots
- 5 1/2 cup chicken broth
- cooked white rice
- hot pepper sauce
- salt and pepper
- fresh cilantro
Instructions
- Brown the chicken (worth the extra two minutes)Technically you can skip this and just dump everything in the pot, but a quick sear buys you a lot of flavor for very little effort. Heat a splash of oil in a large Dutch oven or soup pot over medium-high and brown the chicken drumsticks on all sides, a few minutes total. Don't crowd them. If you're truly out of time, move straight to the next step.
- Load the potAdd the butternut squash (peeled and cut into 1-inch cubes), the peeled potatoes, the corn on the cob cut into 2-inch pieces, and the carrots cut into 1-inch chunks. Pour in the chicken broth. Everything cooks in this one pot, so no need to pre-cook a single thing.
- Boil, then simmerBring it to a boil over high heat, then drop the heat to low, cover, and let it simmer about 25 minutes. It's done when the vegetables are tender and the chicken pulls easily off the bone. This is the hands-off part where you go do something else.
- Serve over riceSpoon a scoop of hot cooked rice into shallow bowls and ladle the stew, broth and all, right over the top. Season with salt, pepper, and a few dashes of hot pepper sauce, and finish with a handful of chopped cilantro or parsley.