Butternut Squash Chicken Street Tacos
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Ingredients2 h 20 m servings 269 cals
Original recipe yields 4 servings
- Preheat oven to 300 degrees F (150 degrees C).
- Combine chicken thighs, butternut squash, onion, chicken stock, paprika, garlic, salt, marjoram, onion powder, garlic powder, oregano, and pepper in an enameled cast iron Dutch oven. Pour tomatoes on top.
- Bake, covered, in the preheated oven until chicken is tender, about 1 hour 30 minutes. Uncover and continue baking until most of the butternut squash has melted into the sauce, about 30 minutes more. Shred chicken with 2 forks.
- Cook's Notes:
- Substitute 1 teaspoon dried thyme for the marjoram if desired.
- You can make this in a slow cooker too; cook on Low for 6 to 7 hours.
Per Serving: 269 calories; 8.2 g fat; 27.2 g carbohydrates; 22.8 g protein; 68 mg cholesterol; 1519 mg sodium. Full nutrition