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    You are in: Home / Recipes / Chilean Chicken Stew With Pumpkin and Wild Rice Recipe
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    Chilean Chicken Stew With Pumpkin and Wild Rice

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 45 mins

    15 mins

    1 hrs 30 mins

    Buster's friend's Note:

    Planning to use part of our last winter squash & whatever chicken parts are currently available in the freezer for this recipe.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 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. 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. 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. 4
      Ladle the chicken stew into deep bowls. Sprinkle with the onion-cilantro mixture and serve.

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    Ratings & Reviews:

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    Nutritional Facts for Chilean Chicken Stew With Pumpkin and Wild Rice

    Serving Size: 1 (1224 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 1354.2
     
    Calories from Fat 397
    29%
    Total Fat 44.1 g
    67%
    Saturated Fat 11.8 g
    59%
    Cholesterol 245.8 mg
    81%
    Sodium 1013.4 mg
    42%
    Total Carbohydrate 150.3 g
    50%
    Dietary Fiber 17.5 g
    70%
    Sugars 19.6 g
    78%
    Protein 90.2 g
    180%

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