Chicken Stew With Rice And Winter Squash Recipes

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VERACRUZANA CHICKEN STEW WITH WINTER SQUASH



Veracruzana Chicken Stew with Winter Squash image

This is loosely based on a chicken stew from the Mexican state of Veracruz. The cuisine of Veracruz, more than any of the other cuisines of Mexico, retains much Spanish influence, and this is a perfect example. There are not even any chilies in this stew, though I've added some cayenne for a little punch.

Provided by Martha Rose Shulman

Time 1h45m

Yield 4 to 6 servings.

Number Of Ingredients 17

1 medium onion, peeled and quartered
4 garlic cloves, unpeeled
1 28-ounce can tomatoes in juice
2 tablespoons extra virgin olive oil
6 to 8 skinned chicken legs and/or thighs (can use boneless thighs)
Salt and freshly ground pepper
1 1/2 cups chicken stock
10 medium green olives, pitted and finely chopped
1 tablespoon capers, rinsed and finely chopped
1/4 cup raisins (optional)
1 sprig fresh rosemary
1 teaspoon dried oregano, preferably Mexican
1 2-inch cinnamon stick
1 bay leaf
1/4 teaspoon cayenne
1 pound butternut squash, peeled and cut in small dice
2 tablespoons dry sherry (optional)

Steps:

  • Preheat the broiler. Line a small baking sheet or a pie tin with foil and place the onion and garlic on it. Place under the broiler, close to the heat. Broil for 2 minutes and check. As soon as the garlic skin is charred, remove the cloves and set aside. Turn the onion, using tongs, and continue to broil, turning often, until it is charred and softened, 5 to 10 minutes. Remove from the heat.
  • Peel the garlic and transfer to a blender with the onion and tomatoes (do this in 2 batches if your blender is small). Blend until smooth.
  • Heat 1 tablespoon of the oil over medium-high heat in a deep lidded frying pan or a heavy casserole. Season the chicken with salt and pepper and brown for 5 minutes on each side, in batches if necessary. Transfer to a bowl. Pour off the fat from the pan.
  • Keep the heat high and add the remaining olive oil. Add the blended tomato mixture to the pan all at once. It should sear and splutter. Cook, stirring, for a couple of minutes, until the mixture thickens noticeably, then add 1/2 cup of the stock and salt to taste. Turn the heat down to low and simmer, stirring from time to time, for 15 minutes. Stir in the remaining chicken broth.
  • Return the chicken pieces to the sauce, along with any liquid that has accumulated in the bowl. Add the olives, capers, raisins, rosemary, oregano, cinnamon stick, bay leaf, cayenne and squash and bring back to a simmer. Season to taste with salt and pepper, cover and simmer over low heat for 30 minutes, or until the chicken and squash are tender. Stir in the sherry, if desired, and continue to simmer for another 5 minutes. Taste and adjust seasoning. Serve with rice or other grains.

Nutrition Facts : @context http, Calories 140, UnsaturatedFat 5 grams, Carbohydrate 20 grams, Fat 7 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 702 milligrams, Sugar 7 grams

CHICKEN STEW WITH RICE AND WINTER SQUASH



Chicken Stew with Rice and Winter Squash image

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

Provided by Buckwheat Queen

Time 1h5m

Yield 6

Number Of Ingredients 14

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

Steps:

  • 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.

Nutrition Facts : Calories 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, Sodium 544 mg, Sugar 6.8 g

CHICKEN AND RICE WITH KABOCHA SQUASH



Chicken and Rice with Kabocha Squash image

This one-pot recipe works just as well with acorn or butternut squash. Arborio rice gives it a delectable, creamy texture-but it's remarkably light. Have a bowl at lunch on a chilly day.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time 1h15m

Number Of Ingredients 10

2 tablespoons vegetable oil, divided
6 skin-on chicken thighs
Coarse salt and pepper
1 medium white onion, diced medium
1/2 large kabocha squash, seeded and cut into large chunks (4 cups)
2 cloves garlic, minced
6 sprigs oregano
1 1/2 cups Arborio rice
1/4 cup dry white wine, such as Chardonnay
3 1/2 cups chicken broth

Steps:

  • Preheat oven to 375 degrees. In a large heavy pot with a tight-fitting lid, heat 1 tablespoon oil over high. Season chicken with salt and pepper. In batches, cook chicken, skin side down, until deep golden and fat is rendered, 6 to 8 minutes. Flip and cook 1 minute more. Transfer chicken to a plate. Discard fat and wipe pot clean.
  • Reduce heat to medium-high and add remaining tablespoon oil to pot. Add onion and squash and cook until onion is translucent, 8 minutes. Add garlic and oregano and cook until fragrant, 30 seconds. Add rice and cook, stirring, until opaque, 2 minutes. Add wine and cook, stirring, until completely evaporated, 2 minutes. Return chicken to pot, skin side up, and add broth, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Bring to a boil; cover, transfer to oven, and cook until liquid is absorbed and rice is tender, 25 minutes. Let sit, covered, 10 minutes.

Nutrition Facts : Calories 348 g, Fat 9 g, Fiber 3 g, Protein 19 g, SaturatedFat 1 g

EASY CHICKEN AND BUTTERNUT SQUASH STEW



Easy Chicken and Butternut Squash Stew image

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

1 ½ cups chopped fresh cilantro
1 ½ teaspoons dried oregano
1 teaspoon ground cumin
1 pinch salt and ground black pepper to taste
6 each skinless, boneless chicken thighs
1 tablespoon olive oil, or as needed
1 large onion, chopped
6 cloves garlic, chopped
2 pounds butternut squash, cut into 1-inch cubes
1 (28 ounce) can diced tomatoes
1 ½ cups chicken broth
1 ½ teaspoons hot paprika

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

WINTER CHICKEN BAKE



Winter Chicken Bake image

This is an easy recipe that is warm, hearty, healthy, and colorful. The tartness of the cranberries compliments the sweetness of the barbecue sauce and the mellow sweet potatoes. Homemade barbecue sauce is what I used, but your favorite barbecue sauce will work too.

Provided by CAGEINCALI

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Healthy

Time 1h20m

Yield 2

Number Of Ingredients 7

1 sweet potato
½ medium sweet onion, chopped
1 medium apple - peeled, cored, and chopped
3 carrots, peeled and chopped
2 skinless, boneless chicken breast halves
2 tablespoons barbecue sauce
1 cup cranberries

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking dish.
  • Pierce the sweet potato several times with a fork and cut in half. Place in a microwave-safe dish; pour water to about 1/2-inch deep. Cook in microwave 10 minutes.
  • Arrange the onion, apple, and carrots into the bottom of the prepared baking dish. Brush the barbecue sauce on both sides of the chicken breasts and lay atop the vegetables. Peel the sweet potato and cut into large chunks; scatter into the baking dish. Sprinkle the cranberries over the dish.
  • Bake in the preheated oven until the chicken is tender and no longer pink in the center, 45 to 55 minutes. Allow to cool 5 minutes before serving.

Nutrition Facts : Calories 318.8 calories, Carbohydrate 46.3 g, Cholesterol 68.4 mg, Fat 2 g, Fiber 9.3 g, Protein 29.8 g, SaturatedFat 0.5 g, Sodium 353.3 mg, Sugar 21.7 g

SQUASH & CHICKEN STEW



Squash & Chicken Stew image

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

2 pounds boneless skinless chicken thighs, cut into 1/2-inch pieces
1 can (28 ounces) stewed tomatoes, cut up
3 cups cubed peeled butternut squash
2 medium green peppers, cut into 1/2-inch pieces
1 small onion, sliced and separated into rings
1 cup water
1 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon pepper
2 tablespoons minced fresh parsley
Hot cooked couscous, optional

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.

WINTER SQUASH AND CHICKEN STEW WITH INDIAN SPICES



Winter Squash and Chicken Stew with Indian Spices image

Categories     Chicken     Potato     Tomato     Sauté     Stew     Curry     Squash     Cinnamon     Bon Appétit

Yield Serves 6

Number Of Ingredients 12

2 teaspoons olive oil
6 chicken thighs, skin removed
1 1/3 cups chopped onion
3 garlic cloves, minced
1 1/2 teaspoons curry powder
1 1/2 teaspoons ground cumin
1 teaspoon ground cinnamon
4 cups 1-inch pieces peeled butternut or acorn squash
2 cups 1-inch pieces peeled russet potatoes
1 cup canned low-salt chicken broth
1 14 1/2- to 16-ounce can diced tomatoes with liquid
2 tablespoons chopped fresh cilantro

Steps:

  • Heat 1 teaspoon oil in Dutch oven over medium-high heat. Season chicken with salt and pepper. Add to Dutch oven; sauté until brown on all sides, about 8 minutes. Transfer to plate.
  • Heat remaining 1 teaspoon oil in same pot over medium-high heat. Add onion and garlic; sauté until golden, about 5 minutes. Add curry powder, cumin, and cinnamon; stir 1 minute. Return chicken to pot. Add squash, potatoes, broth and tomatoes. Cover and simmer 15 minutes. Uncover and simmer until chicken and potatoes are cooked through and liquid is slightly reduced, about 8 minutes. Season with salt and pepper. Sprinkle with cilantro.

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