Prep 15 mins
Cook 1 hr 30 mins
Planning to use part of our last winter squash & whatever chicken parts are currently available in the freezer for this recipe.
- 29.58 ml 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
- 14.79 ml cumin seed
- 14.79 ml 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
- 473.18 ml wild rice
- 3784.0 ml chicken stock (or canned low-sodium broth)
- 118.29 ml cilantro, finely chopped
- 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.
- 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.
- 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.
- Ladle the chicken stew into deep bowls. Sprinkle with the onion-cilantro mixture and serve.