Cazuela

6 chicken drumsticks or thighs
Butternut squash, peeled and cut into 24 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
4 cans (10-3/4 ounces each) chicken broth
Hot cooked rice
Hot pepper sauce to taste
Salt and pepper to taste
Minced fresh cilantro

In a large soup kettle or Dutch oven, place 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; pass hot pepper sauce, salt, pepper and cilantro or parsley. Makes 6-8 servings.