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

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


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.

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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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It took me 20 years or more Barry so I wouldn't claim any great insight on this I had a 'eureka' moment, up until then I was walking around with multiple symptoms and not connecting any dots whatsoever. It is very, very difficult to diagnose and that's something that's reflected in so many of the experiences detailed here. A food diary may help in your case. It helped me to connect the gaps between eating and onset. It could help you to track any gluten sources should you go gluten free. It is possible for your reactions to change over time. As to whether its celiac, that's something you could explore with your doctor, stay on gluten if you choose to go that way. best of luck! Matt

I took Zoloft once. Loved it until it triggered microscopic colitis (colonoscopy diagnosed it). Lexapro did the same. However, I have a family member who is fiagnosed celiac and tolerates Celexa well.

Thanks for the update and welcome to the club you never wanted to join! ?

Jmg, I am glad you were able to come to the realisation that the culprit was in fact gluten. For me its not so simple. IBS runs in the family, as do several food intolerances. Its just in the last while that I can finally reach the conclusion that for me its gluten. The fact that it is a delayed effect-several hours after, made it harder. Friday I had some KFC, felt great. Saturday evening felt sleepy, Sunday felt awful and my belly was huge. I think I have gone from mildly sensitive to full blown celiac over the course of five years-if that possible. Thanks for all your help.

I thought I'd take a moment to provide an update, given how much lurking I've done on these forums the last year. It took a long time, but I've since had another gastroenterologist visit, many months of eating tons of bread, and an endoscopy where they took several biopsies. I have to say, the endoscopy was a super quick and efficient experience. During the procedure they let me know that it looked somewhat suspicious, causing them to take many biopsies, and then did comprehensive blood work. About a month later, I received a call telling me that the TTG came back positive a second time, and that the biopsies were a mix of negative (normal) results and some that were positive (showing blunting of the villi). As a result, I've been given a celiac diagnosis. It's been about a month now that I've been eating gluten free. Not sure if I'm really feeling all that different yet. It's a bit twisted to say, but in some way I was hoping for this diagnosis ? thinking how nice it would be to have an explanation, a plan of action, and feeling better. It's certainly no small change to be totally gluten free, but I'm hopeful.