CHILEAN STEW OF CHICKEN, CORN AND PUMPKIN

This rustic Spanish dish, known as cazuela (meaning “casserole”), is a classic one-pot meal, half chicken soup, half stew. Pumpkin, potatoes and corn are a traditional part of cazuela, and green vegetables can vary from the season.

Serves 4-6

1 chicken, cut in 8 pieces, or 8 chicken drumsticks
1 onion, sliced
Salt and pepper
4 medium potatoes, quartered (about 1 1/2 lb)
¾ cup rice
1 lb piece pumpkin, peeled and cut in large chunks
4 ears yellow corn, cut across into 3 pieces
2 cups green beans, trimmed and halved
2 tablespoons chopped cilanto
Large casserole

1. Trim any fat from the chicken, leaving some skin for richness. Put the pieces in the casserole with the onion, water to cover generously, salt and pepper. Add the lid, bring to a boil and simmer 30 minutes.

2. Add the potatoes, rice, pumpkin and corn with more water to cover and stir to mix everything together. Cover and continue simmering until the chicken, rice and vegetables are nearly tender, 15-20 minutes.

3. Add the green beans and continue simmering until tender, 7-10 minutes. At the end of cooking, the chicken rice and vegetables should be very tender. Stir the cilantro into the broth, taste and adjust the seasoning. Serve the stew in soup bowls with spoons, knives and forks.