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Preparation time: 20 minutes
Cooking time: 30 minutes
Serves: 6
If served as six portions, provides 416 cals, 10g fat (of which 2g saturates), 12g sugar and 1.0g salt per portion.
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
- 1¼kg (43½oz) tinned chicken broth
- Hot cooked rice
- Hot pepper sauce to taste
- Salt and pepper to taste
- Minced fresh cilantro or parsley
Method
1. 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.
2. Serve over rice in a shallow soup bowl. Serve with hot pepper sauce, salt, pepper and cilantro or parsley.
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