Chilean Chicken Stew With Pumpkin And Wild Rice

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2 tablespoons extra-virgin olive oil

8 carrots, cut into 1/2-inch pieces

6 celery ribs, cut into 1/2-inch pieces

2 large white onions, 1 coarsely chopped and 1 minced

20 medium garlic cloves, minced

1 tablespoon cumin seeds

1 tablespoon dried oregano

Salt and freshly ground pepper

8 large chicken legs (about 3 pounds), skin removed

8 chicken breast halves (about 3 pounds) on the bone, wings and skin removed

1 large butternut squash, peeled, halved lengthwise, seeded and cut crosswise into 1-inch slices

16 small fingerling potatoes

2 cups wild rice (about 3/4 pound)

4 quarts chicken stock or canned low-sodium broth

1/2 cup finely chopped cilantro

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