Foshee's Chilean wife, Ximena Gonzalez, taught him to make this earthy South American stew. He added wild rice for a chewy texture, which also makes the stew more satisfying.
- 2 tablespoons extra-virgin olive oil
- 8 carrots, cut into 1/2-inch pieces
- 6 celery ribs, cut into 1/2-inch pieces
- 2 large white onions, 1 coarsely chopped, 1 minced
- 20 medium garlic cloves, minced
- 1 tablespoon cumin seeds
- 1 tablespoon dried oregano
- 8 large chicken legs (about 3 pounds), skin removed
- 8 chicken breast halves (about 3 pounds) on the bone, wings, skin removed
- 1 large butternut squash, peeled, halved lengthwise, seeded, cut crosswise into 1-inch slices
- 16 small fingerling potatoes
- 2 cups wild rice (about 3/4 pound)
- 4 quarts chicken stock or canned low-sodium broth
- Salt and ground pepper
- 1/2 cup finely chopped cilantro
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.
The stew can be refrigerated for up to 2 days. Prepare the cilantro garnish just before serving.
This hearty stew calls for a full-bodied white wine. Why not make it a Chilean Chardonnay? Try the 1997 Casa Lapostolle or the 1997 Los Vascos.
Recipe reprinted by permission of Food and Wine. All rights reserved.
nutrition information per serving
622 calories; 10g total fat; 104mg cholesterol; 524mg sodium; 83g carbohydrates; 11g fiber; 51g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.