Chilean Creamy Wheat Berry Stew with Roasted Chicken, Toasted Corn, and Cilantro Pebre

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Pat the chicken thighs dry and place them in a baking dish. Season with 1 tablespoon olive oil, half the salt, black pepper, sweet paprika, and half the dried oregano.

2. 2

   Roast the chicken at 220 °C / 425 °F for 30 to 35 minutes, until nicely browned and fully cooked. Remove from the oven, let rest for 10 minutes, then shred it, discarding bones and skin if desired.

3. 3

   While the chicken roasts, heat 1 tablespoon olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes until translucent. Stir in the garlic and ground cumin, and cook 1 minute more.

4. 4

   Add the squash and stir well. Pour in the white wine and cook for 2 minutes so the alcohol evaporates.

5. 5

   Add the cooked wheat berries and the hot chicken broth. Simmer over medium-low heat for 20 minutes, stirring occasionally, until the squash is very tender and some of it breaks down to give the stew a creamy texture.

6. 6

   Heat the remaining tablespoon of olive oil in a skillet. Add the corn kernels and a pinch of salt, and cook for 5 to 7 minutes until lightly toasted and golden. Set aside.

7. 7

   For the pebre, combine the tomato, fresh cilantro, green chili, lemon juice, the remaining dried oregano, and a pinch of salt in a bowl. Mix well and let stand for 5 minutes.

8. 8

   When the stew is creamy, add the shredded chicken and half of the toasted corn. Cook 3 minutes more so the flavors come together. Taste and adjust salt if needed.

9. 9

   Serve the stew hot in deep bowls and finish each portion with the remaining toasted corn and a spoonful of cilantro pebre on top.