Chicken Stew with Rice and Winter Squash

Name: Chicken Stew with Rice and Winter Squash
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Ingredients: 3 tablespoons extra-virgin olive oil; 1 small yellow onion, diced; 1 medium carrot, diced; 1 medium celery stalk, diced; 1 clove garlic minced; 0.125 cup chopped fresh parsley; 6 boneless, skinless chicken thighs, cut into 1-inch pieces; 1 small butternut squash - peeled, seeded, and cut into 2-inch cubes; 0.5 cup dry white wine; 3.5 teaspoons chicken stock concentrate (such as Knorr® Homestyle); 1 cup frozen peas; 0.5 cup uncooked short-grain white rice; 4 cups water, divided, or as needed; salt and ground black pepper to taste

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Chicken thighs, rice, and your favorite winter squash stew together to create a complete one-pot dish perfect for winter meals.

Recipe by Buckwheat Queen

Published on November 2, 2020

2

Prep Time:

25 mins

Cook Time:

40 mins

Total Time:

1 hrs 5 mins

Servings:

6

Yield:

6 servings

Jump to Nutrition Facts

Ingredients

3 tablespoons extra-virgin olive oil
1 small yellow onion, diced
1 medium carrot, diced
1 medium celery stalk, diced
1 clove garlic minced
⅛ cup chopped fresh parsley
6 boneless, skinless chicken thighs, cut into 1-inch pieces
1 small butternut squash - peeled, seeded, and cut into 2-inch cubes
½ cup dry white wine
3 ½ teaspoons chicken stock concentrate (such as Knorr® Homestyle)
1 cup frozen peas
½ cup uncooked short-grain white rice
4 cups water, divided, or as needed
salt and ground black pepper to taste

Directions

Heat olive oil in a Dutch oven over medium-high heat. Add onion, carrot, celery, garlic, and parsley. Cook until vegetables are fragrant but not soft, 3 to 5 minutes. Add chicken pieces and cook until browned and fat begins to render, 5 to 10 minutes. Add squash and stir to coat well with pan juices.
Pour in white wine and stir in concentrated broth, peas, and rice. Stir until broth has dissolved. Pour in 2 cups of water and bring to a boil. Reduce heat and simmer until the rice is cooked, adding water if necessary, about 20 minutes. Stir the stew occasionally.
Season with salt and pepper and serve hot.

Cook's Note:

You can use any small winter squash instead of butternut, like kabocha or acorn.

Nutrition Facts (per serving)

340	Calories
12g	Fat
40g	Carbs
16g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 340
% Daily Value *
Total Fat 12g	15%
Saturated Fat 2g	12%
Cholesterol 42mg	14%
Sodium 544mg	24%
Total Carbohydrate 40g	14%
Dietary Fiber 6g	20%
Total Sugars 7g
Protein 16g
Vitamin C 43mg	215%
Calcium 110mg	8%
Iron 3mg	18%
Potassium 814mg	17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.