Chilean pearled wheat stew with oregano chicken, artichokes, and silky squash cream

Instructions

1. 1

   Preheat the oven to 220°F / 105°C only to keep the stew warm at the end if needed. Rinse the pearled wheat under cold water until the water runs clear and set aside.

2. 2

   In a medium pot, combine the squash with 350 ml chicken stock. Cook over medium heat for 15 to 18 minutes, until very tender. Remove from the heat, add the cream, and blend or mash until smooth. Season with a pinch of salt and black pepper. Keep warm.

3. 3

   Season the chicken with 1 teaspoon dried oregano, the paprika, half of the salt, and some of the black pepper.

4. 4

   Heat 1 tablespoon olive oil in a wide pot or heavy casserole over medium-high heat. Brown the chicken for 5 to 7 minutes, stirring to sear all sides well. Transfer to a plate.

5. 5

   In the same pot, add the remaining tablespoon of olive oil and the butter. Add the onion, carrot, and garlic. Cook over medium heat for 6 to 8 minutes until the onion is translucent and fragrant.

6. 6

   Add the pearled wheat and stir for 1 minute so it absorbs the aromatics. Pour in the white wine and let it boil for 1 to 2 minutes until the alcohol cooks off.

7. 7

   Add the remaining chicken stock, the bay leaf, the rest of the dried oregano, and the browned chicken with its juices. Cook over medium-low heat, partially covered, for 22 to 25 minutes, stirring once or twice, until the wheat is tender.

8. 8

   Add the artichoke hearts and cook 5 minutes more so they warm through without falling apart. Remove the bay leaf. Adjust salt and black pepper.

9. 9

   Stir the silky squash cream into the stew to give it body and a velvety texture. Cook 2 minutes more over low heat, stirring gently.

10. 10

    Serve the stew very hot, finished with grated Chanco cheese and chopped fresh parsley. If you want to hold it before serving, transfer it to an oven-safe dish and keep it at 220°F / 105°C for up to 10 minutes.