Cazuela de Ave (Chilean Chicken Stew)
6pieces of chicken, on bone recommended
3 cbutternut squash, in 1" cubes
6potatoes, small, peeled
6pieces corn on the cob, 2" each
3carrots, cut into 1" chunks
8 cchicken broth
·hot cooked rice
·hot pepper sauce to taste
·minced, fresh cilantro to be authentic or minced, fresh parsley
How to Make Cazuela de Ave (Chilean Chicken Stew)
- 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.