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Chicken Stew with Butternut Squash

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Level: Easy

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Description

Tired of the same old soups and stews? Try this fabulous Chicken Stew with Butternut Squash. Full of chicken and vegetables, it’s the ultimate one-pot meal.

Ingredients

  • 1 Tablespoon Fat Of Your Choice
  • 2 cups Frozen Diced Onion
  • 1-½ teaspoon Dried Oregano
  • 4 cloves Garlic, Minced
  • 1 quart Chicken Stock
  • 14 ounces, fluid Canned Diced Tomatoes
  • 2 cans (4 Oz. Size) Fire Roasted Diced Green Chiles
  • Salt To Taste
  • 1 teaspoon Black Pepper
  • 1 whole Small Butternut Squash Or A Pound Of Pre Prepped
  • ⅔ cups Grain Of Choice, Such As Quinoa, Rice, Barley, Etc.
  • 1-½ pound Boneless, Skinless Chicken Thighs Or Breasts, Cut Into Bite Size Pieces
  • 2 cups Baby Spinach
  • Sour Cream, For Topping (optional)

Preparation

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.

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