EASY CHICKEN AND BUTTERNUT SQUASH STEW
This easy-to-make chicken and squash stew is flavorful and incredibly versatile.
Provided by Arielle
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 55m
Yield 6
Number Of Ingredients 12
Steps:
- Mix cilantro, oregano, cumin, salt, and pepper together in a bowl. Coat chicken thighs with spice mixture.
- Heat oil in a skillet over medium-high heat. Add chicken, onion, and garlic; cook until chicken is browned, 4 to 5 minutes on each side. Add squash, tomatoes, chicken broth, and paprika. Bring to a boil; reduce heat and let simmer until chicken is no longer pink in the center and squash is tender, about 25 minutes.
Nutrition Facts : Calories 295.2 calories, Carbohydrate 26.5 g, Cholesterol 72.4 mg, Fat 10.9 g, Fiber 5.1 g, Protein 23.1 g, SaturatedFat 2.6 g, Sodium 601.2 mg, Sugar 8.1 g
CHICKPEA AND BUTTERNUT SQUASH STEW
Cooking your own chickpeas heightens the flavor of this dish. Cooking 3/4 cup of dried beans will yield enough for the stew. If you use canned, be sure to drain and rinse them.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes
Time 1h20m
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees. Place squash on a baking sheet lined with parchment. Drizzle with 1 1/2 tablespoons olive oil and salt and pepper. Toss well and roast until golden brown, 45 to 50 minutes.
- In a large skillet or pot, warm remaining 1 1/2 tablespoons olive oil over medium-high heat. Add onions and a pinch each of salt and pepper. Cook for 3 to 4 minutes. Stir in garlic and cook for 3 minutes. Stir in parsley stems, cumin, and paprika, and cook for 1 minute. Add carrots and 1 cup chickpea cooking liquid (or water, if using canned chickpeas) to onion mixture. Bring to a boil over high heat. Reduce heat to low and simmer, covered, until carrots are tender, 10 to 12 minutes.
- Add tomatoes and chickpeas. Raise heat to medium-high and simmer for 10 minutes. Stir in harissa paste, chopped parsley leaves, roasted squash, and remaining 1/2 cup chickpea cooking liquid (or water). Simmer, uncovered, until flavors meld, another 3 minutes. Season with salt and pepper to taste.
SQUASH & CHICKEN STEW
We created a satisfying stew that's nutritious, loaded with flavor and family-friendly. Slowly simmer chicken thighs with stewed tomatoes, butternut squash, green peppers and onion for meal-in-one convenience. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 6h15m
Yield 5 servings.
Number Of Ingredients 12
Steps:
- In a 5-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low for 6-7 hours or until chicken is no longer pink. Sprinkle with parsley. Serve with couscous if desired.
Nutrition Facts : Calories 384 calories, Fat 14g fat (4g saturated fat), Cholesterol 121mg cholesterol, Sodium 867mg sodium, Carbohydrate 31g carbohydrate (13g sugars, Fiber 7g fiber), Protein 37g protein.
AUTUMN CHICKEN AND BUTTERNUT SQUASH STEW
This recipe is from Green Mountain at Fox Run.It's a a fitness and healthy weight loss retreat for women only (a weight loss camp. Acorn squash or pumpkin is a good substitute for butternut squash.
Provided by Queenkungfu
Categories Stew
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in a large (4 1/2 quart)Dutch oven. Add chicken and brown about 15 to 20 minutes. Remove chicken and add onion, garlic and celery to pan; sauté on medium heat about 5 minutes.
- Return chicken to the pan with vegetables.
- Add tomatoes, chicken broth, wine, salt, pepper, sage, thyme and bring to a boil; simmer about 45 minutes to 1 hour.
- Add squash, bring to boil and simmer 30 minutes or until squash is tender.
- Stir in frozen peas (optional) and reheat for a minute or two.
- note:Bone-in chicken adds a little more flavor and bones can be removed after cooking but before serving stew. As a short cut, you can use boneless, skinless breasts, or if you like dark meat, substitute chicken thighs for some or all of the chicken breasts.
Nutrition Facts : Calories 350.1, Fat 15.3, SaturatedFat 4.1, Cholesterol 90.8, Sodium 348.4, Carbohydrate 15.6, Fiber 3.2, Sugar 5.6, Protein 32.2
BUTTERNUT SQUASH, FARRO, AND KALE
Super fast and surprisingly good. Add goat cheese if desired.
Provided by msbalboa
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 35m
Yield 6
Number Of Ingredients 10
Steps:
- Tear a vent into the corner of the bag of butternut squash, cook in microwave oven until tender, about 5 minutes or as stated on package.
- Tear a vent into the corner of the bag of farro; cook in microwave oven until tender and the moisture is absorbed, about 90 seconds or as stated on package.
- Heat olive oil in a large pot over medium heat. Cook garlic in oil until fragrant, 1 to 2 minutes; add kale and cook until wilted, 3 to 5 minutes.
- Stir squash and farro together with the garlic; season with salt. Add chicken to the squash mixture; cook and stir until the chicken pieces are no longer pink in the center, 5 to 7 minutes.
- Pour chicken soup over the chicken mixture. Stir raisins and pine nuts into the mixture; cook until everything is heated through, 5 to 10 minutes.
Nutrition Facts : Calories 398.9 calories, Carbohydrate 56.8 g, Cholesterol 22.1 mg, Fat 12.7 g, Fiber 6.1 g, Protein 18.2 g, SaturatedFat 2.3 g, Sodium 492.4 mg, Sugar 6.3 g
WHITE BEAN, BUTTERNUT SQUASH, KALE AND OLIVE STEW
Categories Soup/Stew Bean Olive Vegetable Stew Vegetarian Quick & Easy High Fiber Kale Bell Pepper Butternut Squash Winter Healthy Bon Appétit
Yield Serves 6
Number Of Ingredients 11
Steps:
- Heat oil in heavy large Dutch oven over medium-high heat. Add onions and garlic; sauté until tender, about 10 minutes. Add squash; sauté Add bell peppers and stir to coat with onion mixture. Add broth. Cover and simmer until squash is just tender, about 10 minutes.
- Mix kale and sage into stew. Cover and cook until kale wilts, stirring occasionally, about 8 minutes. Add beans and olives and stir until heated through. Season to taste with salt and pepper.
- Transfer stew to large shallow bowl. Sprinkle generously with cheese.
More about "butternut squash kale and chicken stew recipes"
CHICKEN STEW WITH BUTTERNUT SQUASH - LITTLE …
From littlebroken.com
5/5 (16)Total Time 464970 hrs 25 minsCategory SoupCalories 296 per serving
- Heat oil in a dutch-oven over medium-high heat. Toss chicken with flour and add to the dutch oven. Season with salt and pepper, to taste. Cook chicken, stirring occasionally, until lightly golden, about 6-8 minutes.
- Add about 1/4 cup chicken stock while scraping the bottom of the dutch-oven to loosen browned bits.
- Add butternut squash, potatoes, diced tomatoes, tomato paste, remaining chicken stock, apple juice, and bay leaves. Season with salt and pepper, to taste. Bring to a simmer, reduce heat to low and let the stew simmer for 30 minutes, covered. Uncover and continue to simmer for 15 minutes longer or until the vegetables are tender. The liquid will slightly reduce.
SHEET PAN CHICKEN WITH BUTTERNUT SQUASH …
From eatwellenjoylife.com
Cuisine PaleoTotal Time 50 minsCategory Main DishCalories 437 per serving
- Heat oven to 450 degrees. Line a rimmed baking sheet, with parchment for easy cleanup. Place scallions on one side of a the sheet, drizzle with 1 tablespoon oil, season with salt and pepper and toss.
- In a medium bowl, season butternut squash with salt, pepper, half the thyme and sage and toss with 1 tablespoon oil.
- Season chicken with salt, pepper, garlic powder and the rest of the thyme and sage and place on top of the scallions. Drizzle the top with the remaining 1 tablespoon oil. Place into the oven on the top shelf.
CHICKEN STEW WITH BUTTERNUT SQUASH AND …
From deliciouslyorganic.net
Reviews 37Estimated Reading Time 4 mins
- Preheat oven to 300ºF. Melt ghee in a [large pot|http://www.amazon.com/All-Clad-5508-Stainless-8-Quart-Stockpot/dp/B00005AL64/ref=sr_1_2?ie=UTF8&qid=1383057482&sr=8-2&keywords=all-clad+8+qt.+pot] over medium heat. Add the onions to the pot along with 1/2 teaspoon sea salt. Cook until soft, about 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the thyme and coconut flour. Slowly whisk in the chicken stock and then scrape the bottom of the pot with a wooden spoon to release any browned bits.
- Add the chicken breasts and squash and bring to a simmer. Cover the pot and place it in the oven for 1 1/4 hours.
- Bring a medium pot of water to boil. Add kale to the water and boil for 7 minutes. Drain. ([click here|https://deliciouslyorganic.net/green-smoothie-recipe/] to read why this step is necessary.)
- Remove the pot from the oven and spoon out the chicken using a slotted spoon. Shred the chicken using two forks and then put the chicken back in the pot. Stir in the kale, cover and let stand for 5 minutes. Stir in parsley and season to taste with remaining 1/2 teaspoon sea salt and freshly ground pepper.
COCONUT CHICKEN & KALE STEW WITH GINGER …
From blueapron.com
3.7/5 (697)Total Time 30 minsCuisine IndianCalories 650 per serving
INSTANT POT TUSCAN KALE, SQUASH AND CHICKEN …
From prepareandnourish.com
CURRIED BUTTERNUT SQUASH, LENTIL, AND …
From panningtheglobe.com
HEARTY CHICKEN STEW RECIPE WITH BUTTERNUT …
From cookincanuck.com
SLOW COOKER CHICKEN & BUTTERNUT SQUASH …
From thenaturalnurturer.com
SMOKY CHICKEN STEW WITH BUTTERNUT SQUASH AND KALE
From domesticate-me.com
5/5 (10)Estimated Reading Time 7 minsServings 4
- Heat 1 tablespoon olive oil in a Dutch oven or large saucepan over medium heat. When the oil is hot and shimmering, add the chicken sausage and cook for about 5 minutes until lightly browned. Add the onion and garlic to the pan and cook for 2 to 3 minutes until the onion is translucent and the garlic is fragrant. Add the smoked paprika, oregano, cumin, ground cinnamon and cayenne (if using) and cook, stirring constantly, for 1 minute to toast the spices.
- Add the tomatoes, butternut squash, kale, and chicken broth to the pan. Bring to a boil, then reduce the heat to a simmer. Add the chicken thighs, cover the pan with a lid, and cook for 25 minutes.
- After 25 minutes, carefully remove the chicken thighs from the saucepan to a plate or cutting board. Using two forks, shred the meat into small pieces.
- Scoop about 1 cup of butternut squash from the pot and mash it with a fork. (Don’t panic if there’s some tomatoes and kale in the mash, it’s all going back in the pot anyway. Duh.)
WHAT'S IN SEASON - JANUARY PRODUCE GUIDE - SIMPLY RECIPES
From simplyrecipes.com
SQUASH AND CHICKPEA STEW WITH LEMONGRASS RECIPE - NYT COOKING
From cooking.nytimes.com
TOP 46 CHICKEN BUTTERNUT SQUASH RECIPES ONE PAN
From alhikmahfm.dixiesewing.com
BUTTERNUT SQUASH STEW WITH SAUSAGE - SENSE & EDIBILITY
From senseandedibility.com
CHICKEN AND BUTTERNUT SQUASH STEW RECIPE | RECIPES.NET
From recipes.net
CHICKEN, BUTTERNUT AND KALE STEW, BY SANKOW FARM
From westportfarmersmarket.com
KALE, CHICKPEA AND BUTTERNUT SQUASH STEW RECIPE - OPRAH.COM
From oprah.com
THE RECIPES WE'RE COOKING IN FEBRUARY - GOODHOUSEKEEPING.COM
From goodhousekeeping.com
BUTTERNUT SQUASH, KALE & QUINOA STEW RECIPE - LOVE AND LEMONS
From loveandlemons.com
BUTTERNUT BEEF STEW RECIPE: HOW TO MAKE IT - VALBLO.DYNU.NET
From valblo.dynu.net
WHITE CHICKEN CHILI - SIP AND FEAST
From sipandfeast.com
THE RECIPES WE'RE COOKING THIS OCTOBER - UK.NEWS.YAHOO.COM
From uk.news.yahoo.com
BUTTERNUT SQUASH STEW WITH CURLY KALE - VEGETARIAN SOCIETY
From vegsoc.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love