Name: Hearty Chicken Stew with Butternut Squash & Quinoa
Prep time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: •1 1/2 lb. butternut squash peeled, seeded & chopped into 1/2-inch pieces; •3 1/2 cups chicken broth; •1 1/2 lb. boneless skinless chicken thighs; •1 tbsp olive oil; •1 medium yellow onion finely chopped; •1/2 tsp kosher salt; •4 cloves garlic minced; •1 1/2 tsp dried oregano; •1 can (14 oz) petite diced tomatoes; •2/3 cup uncooked quinoa; •3/4 cup pitted and quartered kalamata olives; •Freshly ground black pepper to taste; •1/4 cup minced fresh flat-leaf parsley

by shannonnelson-marshall

Try this Hearty Chicken Stew with Butternut Squash & Quinoa recipe, or contribute your own.

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Source: http://www.cookincanuck.com/2011/11/hearty-chicken

INGREDIENTS

•1 1/2 lb. butternut squash ; peeled, seeded & chopped into 1/2-inch pieces
•3 1/2 cups chicken broth
•1 1/2 lb. boneless ; skinless chicken thighs
•1 tbsp olive oil
•1 medium yellow onion ; finely chopped
•1/2 tsp kosher salt
•4 cloves garlic ; minced
•1 1/2 tsp dried oregano
•1 can (14 oz) petite diced tomatoes
•2/3 cup uncooked quinoa
•3/4 cup pitted and quartered kalamata olives
•Freshly ground black pepper ; to taste
•1/4 cup minced fresh flat-leaf parsley

Recipe

INSTRUCTIONS

1.Steam the butternut squash until barely tender, about 10 minutes. Remove half of the squash pieces and set aside.

2.Steam the remaining squash until very tender, an additional 4 to 6 minutes. Mash this squash with the back of a fork. Set aside.

3.In a large saucepan set over medium-high heat, bring the chicken broth to a simmer.

4.Add chicken thighs, cover, and cook until chicken is cooked through, about 15 minutes.

5.Transfer the chicken thighs to a plate and allow to cool. Pour broth into a medium-sized bowl.

6.Return the saucepan to the stovetop and lower heat to medium. Add olive oil.

7.Add onion and cook, stirring occasionally, until onion is starting to turn brown, 8 to 10 minutes.

8.Add the salt, minced garlic and oregano. Cook, stirring, for 1 additional minute.

9.To the saucepan, add tomatoes, butternut squash pieces, mashed butternut squash. Stir to combine.

10.Stir in reserved chicken broth and quinoa. Bring to a simmer, cover and cook until the quinoa turns translucent, about 15 minutes.

11.Shred the chicken with your fingers or a fork.

12.Stir the chicken, olives and pepper into the stew and simmer, uncovered, to heat, about 5 minutes.

13.Stir in parsley and serve.

NOTES

Alert editor

Hearty Chicken Stew with Butternut Squash & Quinoa

•1 1/2 lb. butternut squash peeled, seeded & chopped into 1/2-inch pieces
  •3 1/2 cups chicken broth 
  •1 1/2 lb. boneless skinless chicken thighs
  •1 tbsp olive oil 
  •1 medium yellow onion finely chopped
  •1/2 tsp kosher salt 
  •4 cloves garlic minced
  •1 1/2 tsp dried oregano 
  •1 can (14 oz) petite diced tomatoes 
  •2/3 cup uncooked quinoa 
  •3/4 cup pitted and quartered kalamata olives 
  •Freshly ground black pepper to taste
  •1/4 cup minced fresh flat-leaf parsley

1.Steam the butternut squash until barely tender, about 10 minutes. Remove half of the squash pieces and set aside.
 2.Steam the remaining squash until very tender, an additional 4 to 6 minutes. Mash this squash with the back of a fork. Set aside.
 3.In a large saucepan set over medium-high heat, bring the chicken broth to a simmer.
 4.Add chicken thighs, cover, and cook until chicken is cooked through, about 15 minutes.
 5.Transfer the chicken thighs to a plate and allow to cool. Pour broth into a medium-sized bowl.
 6.Return the saucepan to the stovetop and lower heat to medium. Add olive oil. 
7.Add onion and cook, stirring occasionally, until onion is starting to turn brown, 8 to 10 minutes.
 8.Add the salt, minced garlic and oregano. Cook, stirring, for 1 additional minute.
 9.To the saucepan, add tomatoes, butternut squash pieces, mashed butternut squash. Stir to combine.
 10.Stir in reserved chicken broth and quinoa. Bring to a simmer, cover and cook until the quinoa turns translucent, about 15 minutes.
 11.Shred the chicken with your fingers or a fork. 
12.Stir the chicken, olives and pepper into the stew and simmer, uncovered, to heat, about 5 minutes.
 13.Stir in parsley and serve.

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shannonnelson-marshall

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Recipe (0g)
Recipe Makes: 1 Recipe

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
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MORE IDEAS

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REVIEW THIS RECIPE

REVIEWS

jbooshey

Good smells and tastes. A bit too oily for me and the Quinoa should have been cut in half at least. The amount of Quinoa killed it. It sucked so much of the broth away, and leftovers are void of any broth at all.

cassandrawatson

Loved by the whole family!

trinityl1016

Is now a family favorite. Very yummy!

sara_sayner

Delicious and filling. Everyone enjoyed it at our fall buffet dinner. Several people asked for the recipe. Thanks!

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