Chilean creamy wheat berry stew with browned chicken, artichokes, and chanco cheese crust

Instructions

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   1. Rinse the wheat berries under cold water. Place them in a pot with 700 ml (3 cups) of the hot chicken stock and a pinch of salt. Cook over medium-low heat for 25 to 30 minutes, until tender but still holding their shape. Add a little more stock during cooking if needed.

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   2. While the wheat cooks, season the chicken with 1 teaspoon salt, black pepper, sweet paprika, dried oregano, and ground cumin.

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   3. Heat 1 tablespoon (15 ml) vegetable oil in a wide pot or deep skillet. Brown the chicken for 5 to 7 minutes until lightly colored. Remove and set aside.

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   4. In the same pot, add the remaining tablespoon of vegetable oil and the butter. Sauté the onion for 5 minutes until translucent. Add the garlic and cook 1 minute more.

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   5. Add the squash and stir for 2 minutes. Pour in the white wine and let it boil for 2 minutes so part of the alcohol evaporates.

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   6. Add the artichoke hearts, corn, and the remaining chicken stock. Cook for 10 minutes over medium heat until the squash is tender.

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   7. Add the cooked wheat berries and the browned chicken back to the pot. Mix well and cook 5 more minutes so the flavors come together.

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   8. Lower the heat, add the cream and chopped basil. Stir gently and adjust with the remaining salt if needed. Cook for 2 minutes without boiling hard.

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   9. Transfer the stew to an oven-safe baking dish, or keep it in an oven-safe skillet. Top with the chanco cheese.

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    10. Broil or bake in a preheated oven at 220°C / 425°F for 6 to 8 minutes, until the cheese is melted and browned at the edges.

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    11. Let rest for 5 minutes before serving so the stew thickens slightly. Serve hot.