EASY CHICKEN AND BUTTERNUT SQUASH STEW
This easy-to-make chicken and squash stew is flavorful and incredibly versatile.
Provided by Arielle
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 55m
Yield 6
Number Of Ingredients 12
Steps:
- Mix cilantro, oregano, cumin, salt, and pepper together in a bowl. Coat chicken thighs with spice mixture.
- Heat oil in a skillet over medium-high heat. Add chicken, onion, and garlic; cook until chicken is browned, 4 to 5 minutes on each side. Add squash, tomatoes, chicken broth, and paprika. Bring to a boil; reduce heat and let simmer until chicken is no longer pink in the center and squash is tender, about 25 minutes.
Nutrition Facts : Calories 295.2 calories, Carbohydrate 26.5 g, Cholesterol 72.4 mg, Fat 10.9 g, Fiber 5.1 g, Protein 23.1 g, SaturatedFat 2.6 g, Sodium 601.2 mg, Sugar 8.1 g
AUTUMN CHICKEN AND BUTTERNUT SQUASH STEW
This recipe is from Green Mountain at Fox Run.It's a a fitness and healthy weight loss retreat for women only (a weight loss camp. Acorn squash or pumpkin is a good substitute for butternut squash.
Provided by Queenkungfu
Categories Stew
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in a large (4 1/2 quart)Dutch oven. Add chicken and brown about 15 to 20 minutes. Remove chicken and add onion, garlic and celery to pan; sauté on medium heat about 5 minutes.
- Return chicken to the pan with vegetables.
- Add tomatoes, chicken broth, wine, salt, pepper, sage, thyme and bring to a boil; simmer about 45 minutes to 1 hour.
- Add squash, bring to boil and simmer 30 minutes or until squash is tender.
- Stir in frozen peas (optional) and reheat for a minute or two.
- note:Bone-in chicken adds a little more flavor and bones can be removed after cooking but before serving stew. As a short cut, you can use boneless, skinless breasts, or if you like dark meat, substitute chicken thighs for some or all of the chicken breasts.
Nutrition Facts : Calories 350.1, Fat 15.3, SaturatedFat 4.1, Cholesterol 90.8, Sodium 348.4, Carbohydrate 15.6, Fiber 3.2, Sugar 5.6, Protein 32.2
BUTTERNUT SQUASH, KALE AND CHICKEN STEW
Make and share this Butternut Squash, Kale and Chicken Stew recipe from Food.com.
Provided by MJinSF
Categories Weeknight
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 300ºF. Melt ghee in a large pot over medium heat. Add the onions to the pot along with 1/2 teaspoon sea salt. Cook until soft, about 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the thyme and coconut flour. Slowly whisk in the chicken stock and then scrape the bottom of the pot with a wooden spoon to release any browned bits.
- Add the chicken breasts and squash and bring to a simmer. Cover the pot and place it in the oven for 1 1/4 hours.
- Remove the pot from the oven and spoon out the chicken using a slotted spoon. Shred the chicken using two forks and then put the chicken back in the pot. Stir in the kale, cover and let stand for 5 minutes. Stir in parsley and season to taste with remaining 1/2 teaspoon sea salt and freshly ground pepper.
Nutrition Facts : Calories 345.5, Fat 16.2, SaturatedFat 6, Cholesterol 80, Sodium 798.2, Carbohydrate 22.4, Fiber 2.4, Sugar 6.9, Protein 27.6
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