Chilean Chicken Stew
Chilean Chicken Stew
1 chicken, cut into 8 pieces
1 onion, sliced
salt and pepper
4 medium potatoes, quartered
3/4 cup rice
1 lb pumpkin, peeled and cut into large chunks
4 ears yellow corn, cut across into 3 pieces
2 cups green beans
2 Tbsp fresh cilantro
Trim any fat from chicken, leaving some skin for richness. Put the pieces in a pot with the onion, salt and pepper. Cover with water. Cover and bring to a boil. Reduce heat and simmer for 30 minutes.
Add the potatoes, rice, pumpkin and corn with more water to cover. Stir to mix together. Cover and continue simmering until the chicken, rice and vegetables are nearly tender (15-20 minutes).
Add the green beans and continue simmering for 7-10 minutes. Stir in the cilantro, taste and adjust seasoning.
Great with a South
American Merlot or Carmenere. For a white wine, try Torrentes or Sauvignon Blanc