Chilean Chicken Stew with Pumpkin and Wild Rice
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
The stew can be refrigerated for up to 2 days. Prepare the cilantro garnish just before serving.
Calories 683 kcal, Total Fat 13.6 gm, Saturated Fat 3.7 gm
This hearty stew calls for a full-bodied white—why not make it a Chilean Chardonnay?