Cazuela

🛒 Ingredients

• Chicken Leg Quarter 180 g · 324 kcal
• Potato 90 g · 69 kcal
• Corn on the cob 50 g · 43 kcal
• Butternut Squash 90 g · 36 kcal
• Carrot 40 g · 17 kcal
• Onion 30 g · 12 kcal
• Garlic 3 g · 4 kcal
• Chicken Broth 150 g · 12 kcal
• Vegetable Oil 5 g · 43 kcal
• Fresh Cilantro 3 g · 0 kcal
• White Rice (uncooked) 15 g · 50 kcal

👨‍🍳 Instructions

1. Season chicken leg quarter generously with salt and pepper. In a large pot or Dutch oven, heat vegetable oil over medium-high heat and sear the chicken until golden brown on all sides.
2. Remove chicken and set aside. Add chopped onion and garlic to the pot, sautéing until softened and fragrant, about 5 minutes.
3. Return chicken to the pot. Add chicken broth, rice, potato, carrot, and butternut squash. Bring to a simmer.
4. Reduce heat to low, cover, and simmer for 60 minutes, or until chicken is tender and vegetables are cooked through. Halfway through cooking, add the corn on the cob.
5. Adjust seasoning to taste. Serve hot, garnished with fresh cilantro.