Cazuela (Chile's Little Pot)

• 3 lbs chicken (Cubed )
• 10 cups chicken broth
• 3 tablespoons butter
• 1 medium red bell pepper
• 12 teaspoon cayenne
• 3 medium onions (Chopped )
• 2 small zucchini (Sliced )
• 1 small acorn squash (Cubed )
• 12 lb French style green bean
• 1 medium fennel bulb (Chopped )
• 1 teaspoon cumin
• 12 cup rice
• 2 sprigs mint (Chopped )
• 2 tablespoons parsley (Chopped )
• 10 ounces corn
• 1 cup peas
• 2 medium potatoes (Cubed )
• 1 medium egg (Beaten )
• 2 tablespoons cider vinegar
• 1 tablespoon lime juice

1. Saute red pepper, cayenne and onion in butter for 7 minutes.
2. Add chicken and broth, simmer for 1 hour.
3. Add zucchini, squash, beans, fennel, cumin, rice, mint and parsley.
4. Simmer for 25 minutes.
5. Add corn and peas and simmer until done about 7 minutes.
6. Season with salt and pepper.
7. Boil potatoes in separate pan, drain and mash with egg and vinegar.
8. Add potato mixture to the soup.
9. Stir well, add lime and serve.

chicken, chicken broth, butter, red bell pepper, cayenne, onions, zucchini, acorn, french style green bean, fennel bulb, cumin, rice, mint, parsley, corn, peas, potatoes, egg, cider vinegar, lime juice

Taken from www.food.com/recipe/cazuela-chiles-little-pot-310859 (may not work)