Cazuela (Chilean Meat Casserole) - Chile

[nverland]

Cazuela (Chilean Meat Casserole) - Chile

4-6 cups (1-1.5 L) chicken stock
4-6 chicken drumsticks or thighs
1 butternut squash, peeled and cut into 2-inch (5 cm) pieces
4-6 medium potatoes, peeled
2-3 carrots, cut into 2-inch (5 cm) pieces (optional)
2-3 ribs celery, cut into 2-inch (5 cm) pieces (optional)
1-2 ears corn on the cob, cut into 2-inch (5 cm) pieces
(optional)
Salt and freshly ground pepper to taste
Cooked white rice for garnish (optional)
Chopped parsley or cilantro for garnish (optional)
Hot sauce for garnish

Combine the stock, chicken, and vegetables in a large pot or
Dutch oven and bring to a boil over high heat. Reduce the heat
and simmer covered until the chicken is cooked through and
the vegetables are tender, about 30 minutes. Serve in shallow
soup bowls garnished with rice and parsley or cilantro