2 T olive oil
1 finely minced onion
Whole chicken (ave)
3 cobs of choclo (corn) broken or cut in 2-3 pieces
1 squash cut into chunks
3 cubed potatoes
salt and pepper to taste
1 T basil
2 bay leaves
1 C quinoa
2 zucchini sliced into coin shapes (add last)
2 T cilantro

Add olive oil to a large dutch oven pot. Sauté the minced onion until it is carmelized (translucent and a little brown) Fill the pot with water. Boil water, then carefully add the whole chicken. After fifteen minutes add broken up corn cobs, chunks of squash, salt and pepper, basil and bay leaf.  After one hour, skim the top of the water to clear off any residue and excess fat. Add quinoa (cooks in 15 mn). Simmer for another hour if you have time, then add zucchini. Cook for 5-10 minutes. Add cilantro as a garnish minutes before serving. Serves 8. Enjoy your taste of the Chilean National Dish!

Ave = Chicken in modern Chile. Chickens came along with the Spanish explorers. I think in pre-Columbian times the stew was made with whichever bird the cook caught.