Hearty Chicken Stew with Butternut Squash & Quinoa Recipe

Here's a recipe you'll be filing under Favorites. A hearty, healthy chicken stew with butternut squash, quinoa, onions and tomatoes.

Hearty Chicken Stew with Butternut Squash & Quinoa Recipe
Hearty Chicken Stew with Butternut Squash & Quinoa Recipe

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 1 1/2

    pound butternut squash, peeled, seeded & chopped into 1/2-inch pieces

  • 3 1/2

    cups chicken broth

  • 1 1/2

    pound boneless, skinless chicken thighs

  • 1

    tablespoon olive oil

  • 1

    medium yellow onion, finely chopped

  • 1/2

    teaspoon kosher salt

  • 4

    cloves garlic, minced

  • 1 1/2

    teaspoons dried oregano

  • 1

    can (14 ounce) 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

Directions

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 thighs, cover, and cook until chicken is cooked through, about 15 minutes. Transfer the chicken thighs 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 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.

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