Chilean Chicken Stew With Pumpkin And Wild Rice

Name: Chilean Chicken Stew With Pumpkin And Wild Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra virgin olive oil; 8 carrots, cut into 1/2-inch pieces; 6 celery ribs, cut into 1/2-inch pieces; 2 white onions, 1 coarsely chopped, 1 minced; 20 garlic cloves, minced; 1 tablespoon cumin seed; 1 tablespoon oregano, dried; 8 chicken legs, skin removed; 8 chicken breasts, halves on the bone, wings, skin removed; 1 butternut squash, peeled, halved lengthwise, seeded, cut crosswise into 1-inch slices; 16 potatoes, small fingerling; 2 cups wild rice; 4 quarts chicken stock (or canned low-sodium broth); 1/2 cup cilantro, finely chopped

Servings: persons

2 tablespoons extra virgin olive oil
8 carrots, cut into 1/2-inch pieces
6 celery ribs, cut into 1/2-inch pieces
2 white onions, 1 coarsely chopped, 1 minced
20 garlic cloves, minced
1 tablespoon cumin seed
1 tablespoon oregano, dried
8 chicken legs, skin removed
8 chicken breasts, halves on the bone, wings, skin removed
1 butternut squash, peeled, halved lengthwise, seeded, cut crosswise into 1-inch slices
16 potatoes, small fingerling
2 cups wild rice
4 quarts chicken stock (or canned low-sodium broth)
1/2 cup cilantro, finely chopped

1
Heat the oil in a large pot. Add the carrots, celery and coarsely chopped onion and cook over moderate heat, stirring often, until the vegetables are softened but not browned, about 10 minutes. Add the garlic, cumin and oregano and cook, stirring, until fragrant, about 4 minutes.
2
Spoon half the vegetables into another large pot. Divide the chicken legs and breasts, the squash, potatoes and wild rice between the pots and pour 2 quarts of the stock into each pot. Season well with salt and pepper. Add enough water to just cover the chicken and vegetables and bring to a boil. Simmer over moderately low heat until the vegetables and rice are tender and the chicken is cooked through, about 1 1/4 hours. Season with salt and pepper.
3
In a small strainer, rinse the minced onion. Transfer the onion to a kitchen towel and squeeze dry. In a small bowl, combine the onion with the cilantro.
4
Ladle the chicken stew into deep bowls. Sprinkle with the onion-cilantro mixture and serve.

2613

kcal

Calories

Fat

341

Carbs

205

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons extra virgin olive oil, 8 carrots, cut into 1/2-inch pieces, 6 celery ribs, cut into 1/2-inch pieces, 2 white onions, 1 coarsely chopped, 1 minced, and more.

Yes, Chilean Chicken Stew With Pumpkin And Wild Rice falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!