CAZUELA BOWL RECIPES

Name: Cazuela
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings.
Ingredients: 6 chicken drumsticks or thighs; 3 cups cubed peeled butternut squash (1-inch cubes); 6 small potatoes, peeled; 6 pieces of fresh or frozen corn on the cob (2 inches each); 3 carrots, cut into 1-inch chunks; 3 cans (14-1/2 ounces each) chicken broth; Hot cooked rice; Hot pepper sauce to taste; Salt and pepper to taste; Minced fresh cilantro or parsley

CAZUELA RECIPE: HOW TO MAKE IT

Cazuela Recipe: How to Make It image

I learned to make this dish while we were living in Chile for a few months. We grow extra butternut squash in our garden just for this recipe. —Louise Schmid, Marshall, Minnesota

Provided by Taste of Home

Categories Dinner

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 6 servings.

Number Of Ingredients 10

Ingredients

6 chicken drumsticks or thighs
3 cups cubed peeled butternut squash (1-inch cubes)
6 small potatoes, peeled
6 pieces of fresh or frozen corn on the cob (2 inches each)
3 carrots, cut into 1-inch chunks
3 cans (14-1/2 ounces each) chicken broth
Hot cooked rice
Hot pepper sauce to taste
Salt and pepper to taste
Minced fresh cilantro or parsley

Steps:

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.

Nutrition Facts : Calories 416 calories, FatContent 8g fat (2g saturated fat), CholesterolContent 52mg cholesterol, SodiumContent 968mg sodium, CarbohydrateContent 67g carbohydrate (12g sugars, FiberContent 8g fiber), ProteinContent 23g protein.

MOROCCAN-STYLE CHICKEN CASSEROLE RECIPE - BBC FOOD

Moroccan-style chicken casserole recipe - BBC Food image

Make a double batch of Nigel's tasty chicken casserole - eat some and freeze the rest. See the top recipe tip below for advice on freezing.

Provided by Nigel Slater

Prep Time 12 hours

Cook Time 1 hours

Yield Serves 2-3

Number Of Ingredients 13

Ingredients

2-3 large, juicy garlic cloves, peeled, roughly chopped
pinch sea salt flakes
2-3 good pinches smoked paprika
2-3 good pinches ground turmeric
1 tsp cumin seeds
glug olive or groundnut oil
6 large chicken thighs, bone in and skin on
good glug fruity olive oil
2 onions, peeled, roughly chopped
1 lemon, cut in half, thinly sliced
pinch saffron strands
handful green olives, pits removed
small handful fresh coriander, roughly chopped

Steps:

For the spice paste, crush the garlic cloves and sea salt with a pestle in a mortar. Add the smoked paprika, turmeric and cumin seeds and grind to a paste. Add just enough olive or groundnut oil to make the paste runny enough to pour, but thick enough to coat the chicken.
For the casserole, place the chicken thighs into a bowl, pour the spice paste over them and toss well to coat all of the meat. Cover with cling film and leave to marinate in the fridge for as long as time allows, overnight if possible.
Heat the olive oil in a large shallow pan, then cook the onions until softened. Add the chicken thighs and cook until coloured lightly on both sides. Add the lemon slices and pour in enough water to come halfway up the chicken pieces. Stir in the saffron, then season well, cover with a lid and simmer for about 25 minutes, until the chicken is cooked through and tender. Add the olives and fresh coriander and serve.

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