gluten-free joc soups and stews Chilean Cazuela

Ingredients:

1 pound bone-in chicken thighs
1 large onion, chopped
2 cloves garlic, minced
2 cups butternut squash, cubed
2 ears of corn, each cut into 3 pieces
2 medium potatoes, peeled and chopped
1 cup green beans, trimmed
Salt and pepper to taste
6 cups gluten-free chicken broth

Directions:

In a large pot, sauté onions and garlic until fragrant.
Add chicken thighs and cook until slightly browned on all sides.
Pour in the chicken broth and bring to a boil.
Add the potatoes, butternut squash, and corn. Simmer for 20 minutes.
Add the green beans and continue simmering until all the vegetables are tender.
Season with salt and pepper according to your taste.
Serve hot and enjoy this delightful gluten-free Chilean Cazuela!