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Hearty Chicken Butternut Squash & Quinoa Stew

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

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Rate this recipe 4.4/5 (79 Votes)

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

Details

Servings 6

Preparation

Step 1

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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