Chicken, Quinoa & Butternut Squash Stew
This stew is extremely hearty and tasty! I don’t cook with squash very much, and this butternut squash was a beast to chop, but it was well worth it!
I tweaked the original recipe slightly. It called for chicken thighs, but I used chicken breasts. I also didn’t have the kalamata olives, but substituted with green olives. It gave it a very interesting dimension of flavor. I loved it!
Ingredients
- 1½ lb. butternut squash, peeled, seeded & chopped into ½-inch pieces
- 3½ cups chicken broth
- 1½ lb. chicken breasts
- 1 tbsp olive oil
- 1 medium yellow onion, finely chopped
- ½ tsp kosher salt
- 4 cloves garlic, minced
- 1½ tsp dried oregano
- 1 can (14 oz) petite diced tomatoes
- ⅔ cup uncooked quinoa
- ¾ cup pitted and quartered kalamata olives
- Freshly ground black pepper, to taste
- ¼ cup minced fresh flat-leaf parsley
Instructions
- Steam the butternut squash until barely tender, about 10 minutes. Remove half of the squash pieces and set aside.
- Steam the remaining squash until very tender, an additional 4 to 6 minutes. Mash this squash with the back of a fork. Set aside.
- In a large saucepan set over medium-high heat, bring the chicken broth to a simmer.
- Add chicken , cover, and cook until chicken is cooked through, about 15 minutes.
- Transfer the chicken to a plate and allow to cool. Pour broth into a medium-sized bowl.
- Return the saucepan to the stovetop and lower heat to medium. Add olive oil.
- Add onion and cook, stirring occasionally, until onion is starting to turn brown, 8 to 10 minutes.
- Add the salt, minced garlic and oregano. Cook, stirring, for 1 additional minute.
- To the saucepan, add tomatoes, butternut squash pieces, mashed butternut squash. Stir to combine.
- Stir in reserved chicken broth and quinoa. Bring to a simmer, cover and cook until the quinoa turns translucent, about 15 minutes.
- Shred the chicken with your fingers or a fork.
- Stir the chicken, olives and pepper into the stew and simmer, uncovered, to heat, about 5 minutes.
- Stir in parsley and serve.
source: www.cookincanuk.com
xoxo,
Rachel
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