Chicken Stew with Rice and Winter Squash recipe

All Recipes Soups, Stews and Chili Recipes Stews Chicken

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 thigh, bone removeds 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

Nutrition Info

339.5 calories
carbohydrate: 39.7 g
cholesterol: 42.3 mg
fat: 11.9 g
fiber: 5.5 g
protein: 16.4 g
saturatedFat: 2.3 g
servingSize: -
sodium: 544 mg
sugar: 6.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. Season with salt and pepper and serve hot.

Recipe Yield

6 servings

Recipe Note

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

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