Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate
  • Record is Archived

    This article is now archived and is closed to further replies.

    Jefferson Adams
    Jefferson Adams

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

    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

    Celiac.com Sponsor (A12):

    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.



    User Feedback

    Recommended Comments

    There are no comments to display.



    Guest
    This is now closed for further comments

  • Get Celiac.com Updates:
    Support Celiac.com:
    Donate
  • About Me

    Jefferson Adams

    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. His articles, essays, poems, stories and book reviews have appeared in numerous magazines, journals, and websites, including North American Project, Antioch Review, Caliban, Mississippi Review, Slate, and more. He is the author of more than 2,500 articles on celiac disease. His university coursework includes studies in science, scientific methodology, biology, anatomy, physiology, medicine, logic, and advanced research. He previously devised health and medical content for Colgate, Dove, Pfizer, Sharecare, Walgreens, and more. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of numerous books, including "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

    >VIEW ALL ARTICLES BY JEFFERSON ADAMS

     


  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Related Articles

    Scott Adams
    This recipe comes to us from Paula Santos.
    1 medium sized cooked mashed potato
    1 egg yolk
    4 tablespoon rice flour
    2/3 cup cornstarch
    ½ stick margarine (50g)
    1 teaspoon baking powder
    ½ teaspoon salt

    Mix all ingredients until workable and add more cornstarch if necessary. Open dough cut biscuits and bake at 350° for 20 minutes.


    Jefferson Adams
    For anyone looking to turn a culinary corner into slightly more exotic fare, consider this wonderful Brazilian-style Fish Stew. This is an easy version of a common Brazilian dish that never fails to please, even among people who don't usual enjoy fish. It's not only tasty, it's easy to make, healthy, nutritious and yummy.
    This recipe combines fresh fish, coconut milk, lime juice, peppers, onions and garlic in a cumin-infused broth. The recipe makes enough to feed 8-10 people, making it excellent for larger gatherings. Cut the recipe in half for smaller groups or families. 
    Ingredients:
    2½ pounds tilapia, cod, snapper, or similar fish fillets, cut into chunks
    3 tablespoons olive oil
    3 onions, chopped
    5 large bell peppers, sliced
    2 can diced tomatoes, drained (16 ounces)<...>

    Jefferson Adams
    Peruvian Fresh Red Chili Salsa (Gluten-Free)
    Celiac.com 11/19/2015 - Pebre is like a Chilean version of what Mexicans call pico de gallo. This mixture of chile peppers, onions, garlic, cilantro, and sometimes tomatoes, can be found on almost any table in Chile. It is commonly served with bread and butter.
    Pair this version with your favorite toasted gluten-free bread, and you’re in business.
    Ingredients:
    1 tablespoon red wine vinegar, to taste 2 tablespoons olive oil 1 large onion 1 medium ripe tomato, diced 3 cloves garlic 3 tablespoons red chile pepper paste, to taste OR 2-3 tablespoons finely minced fresh red or green chile peppers Juice of 1 lime ⅓ cup cilantro leaves, minced Salt and pepper to taste Directions:
    Chop onions, tomatoes. Mince garlic and peppers. Put ingredients into a bowl and mix. Serve at ...


    Jefferson Adams
    Celiac.com 11/17/2015 - The Peruvians make numerous kinds of delightful salsas. One of these, Crema de aji rocoto, is made with the spicy rocoto pepper, but the final version can be toned down with a bit of cream.
    Ingredients:
    4 tablespoons cider vinegar 3 cloves of garlic, crushed 2 stalks of celery, chopped 1¼ cups sunflower oil 1 small sweet onion, chopped 1½ tablespoons aji rocoto paste Juice of 3 lemons Salt and pepper to taste Directions:
    Toss ingredients into a blender and blend until smooth.
    Add salt and pepper to taste and serve with toasted gluten-free bread. Add a splash of cream to tone down the spice level, as needed.


  • Recent Activity

    1. - knitty kitty replied to Louise Broughton's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      4

      Louise

    2. - knitty kitty replied to Blue Roan's topic in Related Issues & Disorders
      1

      Lymph nodes in neck + thyroid issues

    3. - cristiana replied to MeghanEileenReilly's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      47

      Severe Itching And No Rash

    4. - knitty kitty replied to MeghanEileenReilly's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      47

      Severe Itching And No Rash

    5. - SoBannaz replied to MeghanEileenReilly's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      47

      Severe Itching And No Rash


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      125,666
    • Most Online (within 30 mins)
      7,748

    Mrs Wolfe
    Newest Member
    Mrs Wolfe
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      120.8k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Popular Now

    • Louise Broughton
      4
    • sh00148
      19
    • pasqualeb
      9
    • Jean Shifrin
  • Popular Articles

    • Scott Adams
    • Scott Adams
    • Scott Adams
    • Scott Adams
    • Scott Adams
  • Upcoming Events

×
×
  • Create New...