Cazuela- Chilean Chicken Stew

• 6 chicken drumsticks or 6 chicken thighs
• 1 butternut squash, peeled and cut into 1- inch cubes
• 6 small potatoes, peeled
• 6 pieces of fresh corn on the cob (2 inches each) or 6 pieces frozen corn on the cob (2 inches each)
• 3 carrots, cut into 1-inch chunks
• 4 (10 3/4 ounce) cans chicken broth
• 2 cups hot cooked rice
• hot pepper sauce
• salt and pepper
• minced fresh cilantro

1. In a large soup kettle or Dutch oven, place chicken, squash, potatoes, corn, carrots and broth; bring to a boil.
2. Reduce heat; cover and simmer for 25 minutes or until chicken is done and vegetables are tender.
3. Serve over rice in a shallow soup bowl; pass hot pepper sauce, salt, pepper and cilantro or parsley.

chicken, butternut squash, potatoes, corn, carrots, chicken broth, rice, pepper sauce, salt, fresh cilantro

Taken from www.food.com/recipe/cazuela-chilean-chicken-stew-311126 (may not work)