Hearty Chicken Stew with Butternut Squash & Quinoa Recipe
User Reviews
4.8
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Prep Time
20 mins
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Cook Time
55 mins
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Total Time
1 hr 15 mins
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Servings
6 Servings
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Calories
3299 kcal
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Course
Main Course
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Cuisine
American
Hearty Chicken Stew with Butternut Squash & Quinoa Recipe
Description
The Hearty Chicken Stew with Butternut Squash & Quinoa Recipe centers on chicken thighs cooked in broth until tender while butternut squash is steamed both to maintain some texture and to be mashed, adding creaminess. Simmering the stew with oregano, garlic, and diced tomatoes develops a savory base accented by salty kalamata olives. Quinoa cooks in the broth, creating a stew with both soft and slightly chewy textures that carry complex herbal and savory flavors.
Its composition makes it practical as a warm main course, providing protein, grains, and vegetables in one pot. The balance of squash and olives adds an interesting contrast, making it well suited for a satisfying family meal during cooler seasons. The rich broth allows the dish to be hearty without needing additional sauces or sides.
Ingredients
- 1 ½ pounds butternut squash peeled, seeded & chopped into ½-inch pieces
- 3 ½ cups chicken broth
- 1 ½ pounds boneless skinless chicken thighs
- 1 tablespoon olive oil
- 1 yellow onion finely chopped, medium
- ½ teaspoon kosher salt
- 4 cloves garlic minced
- 1 ½ teaspoons oregano dried
- 1 petite diced tomatoes 14 ounce can
- ⅔ cup quinoa uncooked
- ¾ cup kalamata olives pitted and quartered
- black pepper to taste, freshly ground
- ¼ cup parsley minced, fresh flat-leaf
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 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 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.
Notes
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 3299 kcal
% Daily Value*
| Serving | 1.66Cups | |
| Calories | 329.9kcal | 16% |
| Carbohydrates | 32.9g | 11% |
| Protein | 19.4g | 39% |
| Fat | 14.1g | 22% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 57.3mg | 19% |
| Sodium | 1011.4mg | 42% |
| Fiber | 5.4g | 22% |
| Sugar | 5.8g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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