Tuesday, January 28, 2014

Luke 18:1 / Hearty Chicken Stew



Hearty Chicken Stew with Butternut Squash & Quinoa Recipe!!

Ingredients:
1 1/2 lb. butternut squash, peeled, seeded & chopped into 1/2-inch pieces
3 1/2 cups chicken broth
1 1/2 lb. boneless, skinless chicken thighs
1 tbsp olive oil
1 medium yellow onion, finely chopped
1/2 tsp kosher salt
4 cloves garlic, minced
1 1/2 tsp dried oregano
1 can (14 oz) petite diced tomatoes
2/3 cup uncooked quinoa
3/4 cup pitted and quartered kalamata olives
Freshly ground black pepper, to taste
1/4 cup minced fresh flat-leaf parsley


How To:
-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.

Share & Enjoy!!

No comments:

Post a Comment