Quintessential Chilean Chicken Stew (Cazuela de Ave)

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1. 1Step 1: Clean chicken of any excess fat and skin. Trim down the skin to afford flavor, not too much fat. Season the chicken pieces with salt, pepper, and rub with 3 cloves of garlic.
2. 2Step 2: Place in a large stock pot and cover with 3 quarts (3 liters) of water along with the garlic used for rubbing. Simmer for 40 minutes until the skin is soft.
3. 3Step 3: Remove the chicken and strain the broth through a cheesecloth. Reserve stock and chicken pieces separately.
4. 4Step 4: Wash the rice under running water until it runs clear.
5. 5Step 5: In a stock pot, heat the olive oil. When hot, add the leek (or onion), carrots, and remaining garlic to brown for five minutes.
6. 6Step 6: Add the potatoes, pumpkin if using, washed rice, salt, pepper, and bouquet garni. Return the stock to the pot and bring to a simmer for 25 minutes until the potato and pumpkin can be pierced with knife.
7. 7Step 7: At that time, add the green beans and corn along with the reserved chicken pieces. Cook for 10 minutes longer so that the flavors meld.
8. 8Step 8: Remove the bouquet from the stock and taste for salt.
9. 9Step 9: To serve, place a piece of chicken, a whole potato, piece of pumpkin, one corn-on-the-cob, a couple carrots, rice, leeks (onions), and green beans in a deep bowl. Ladle broth over the vegetables to partially submerge them. Sprinkle with cilantro and parsley.