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Trey 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.Plus: More Chicken Recipes and Tips

January 1999


Recipe Summary



Ingredient Checklist


Instructions Checklist
  • 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.

Make Ahead

The stew can be refrigerated for up to 2 days. Prepare the cilantro garnish just before serving.


One Serving

Calories 683 kcal, Total Fat 13.6 gm, Saturated Fat 3.7 gm

Suggested Pairing

This hearty stew calls for a full-bodied white—why not make it a Chilean Chardonnay?