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  • Jefferson Adams

    Chilean-style Chicken Stew with Pumpkin (Gluten-Free)

    Jefferson Adams
    0
    Reviewed and edited by a celiac disease expert.

    Celiac.com 11/24/2015 - It's also a great way to make use of any leftover holiday pumpkin. This version features a whole chicken, with pumpkin or squash, rice, potatoes, onions, corn and other delicious vegetables to deliver a wonderful stew that will satisfy hungry eaters. Serve it with a dash of merkén or aji (smoked ground pepper), chopped parsley, and some lime wedges, and it's a winner.

    Photo: CC--Alice CarrierIngredients:

    • 1 whole free-range chicken, cut into 8 pieces
    • 6 cloves garlic, smashed and divided
    • 3 tablespoons long-grain rice
    • 2 tablespoons olive oil
    • 6 carrots, peeled and coarsely chopped
    • 6 large potatoes, peeled
    • 1 medium yellow onion
    • 1 leek, chopped coarsely
    • 1 cup green beans, sliced finely
    • 6 pieces of corn-on-the-cob, 2-3 inches each
    • 6 medium chunks fresh pumpkin or yellow squash, as desired
    • 1 sprig fresh oregano
    • 1 small bunch of fresh parsley, tied to oregano with kitchen twine
    • 1 tablespoon sea salt
    • 6-8 whole black peppercorns



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    For garnish: small dish of Merkén, fresh cilantro, chopped parsley, and a dozen or so lime wedges.

    Directions:
    Season the chicken pieces with salt, pepper, and rub with 3 cloves of garlic.

    Place seasoned chicken, along with the 3 garlic cloves, into a large stock pot and cover with 3-4 quarts of water.

    Bring to a boil, then reduce heat and simmer for 40 minutes or so, until the skin is soft. Skim away excess fat and froth as it develops.

    When chicken is cooked, remove the chicken to a large plate or dish, and strain the broth through a cheesecloth.

    Reserve stock and chicken pieces separately.

    Rinse the rice under cold running water until it runs clear.

    In a large pot, heat the olive oil to medium-high heat, and add the leek, onion, carrots, and remaining garlic, stirring about 3-4 minutes, until brown.

    Add the potatoes, pumpkin, washed rice, salt, pepper, parsley/oregano bundle.

    Return the stock to the pot and bring to a simmer for about 25-30 minutes until the potato and pumpkin are tender when poked with a fork.

    When potato and pumpkin are tender, add the green beans and corn along with the reserved chicken pieces. Cook for 10 minutes longer so that the flavors meld. Remove the parsley/oregano bundle from the stock and salt and pepper to taste.

    To serve, include a piece of chicken, potato, pumpkin, corn-on-the-cob, a few carrots, rice, leeks, onions, and green beans in a deep bowl.

    Top vegetables and chicken with broth, and add a dash of merkén, cilantro, parsley, and/or lime, as desired.

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  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.


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