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Chicken, Quinoa & Butternut Squash Stew

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
  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 , cover, and cook until chicken is cooked through, about 15 minutes.
  5. Transfer the chicken 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.
source: www.cookincanuk.com
xoxo,
Rachel

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