This recipe has been adapted from "Good Food, No Fuss" by Anne Willan.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a Dutch oven, combine chicken and onion. Add enough water to cover. Season with salt and pepper. Cover, and bring to a boil. Reduce to a simmer, and cook, skimming as necessary, for 30 minutes.

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  • Add potatoes, rice, pumpkin, and corn, and additional water to cover, if necessary. Stir well to combine. Cover, and simmer until chicken, rice, and vegetables are almost tender, 10 to 15 minutes.

  • Stir in beans, and simmer until tender, 7 to 10 minutes more. Stir in cilantro. Taste and adjust for seasoning.

Cook's Notes

This stew is even better if made in advance. Store in an airtight container in the refrigerator for up to 3 days.

Reviews (1)

17 Ratings
  • 5 star values: 4
  • 4 star values: 4
  • 3 star values: 6
  • 2 star values: 3
  • 1 star values: 0
Rating: 5 stars
08/13/2013
Fantastic late summer/fall recipe, making good use of abundant corn, butternut squash or pumpkin. This stew/soup comes off light while being a good one dish meal. I have made it several times exactly as written. Family and friends enjoy this dish.