Chicken Stew with Butternut Squash

Add fat to a Dutch oven over medium high heat until fat is shimmering or butter (if using) stops foaming. Add onions and oregano and sauté until translucent, about 8 minutes. Add garlic and sauté 30 seconds.

Add broth, tomatoes, chiles, salt and pepper. Bring to a boil, add butternut squash and grain. Bring back to a boil, then reduce heat and simmer. Simmer 10 minutes if using a fast cooking grain like quinoa or white rice or 30 minutes if using a long cooking grain like brown rice, barley or farro.

Add chicken and keep at a simmer. Cook 5–7 minutes or until chicken is cooked through.

Add a handful of spinach to each bowl and spoon stew over. Top with sour cream if desired.