Chicken Tinga And Butternut Squash Stew Recipes

CHICKEN TINGA AND BUTTERNUT SQUASH STEW

Steps:

• Place liner in slow cooker as directed on package. Place squash in slow cooker; top with tomatoes, onions and peppers. Pour dressing over ingredients in slow cooker; top with chicken. Cover with lid.
• Cook on LOW 8 to 9 hours (or on HIGH 4 to 6 hours).
• Remove chicken from slow cooker; cool slightly. Pull into shreds with 2 forks. Return to slow cooker; mix well. Serve over rice topped with sour cream and cilantro.

SLOW COOKER CHICKEN AND BUTTERNUT SQUASH STEW

Steps:

• Season flour with salt and freshly ground black pepper in a container with a lid. Dredge chicken pieces in the flour to coat.
• Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Cook and stir chicken in hot oil until browned completely, 4 to 5 minutes per batch. Put browned chicken pieces in the slow cooker.
• Heat remaining 2 tablespoons oil in the skillet over medium heat; cook and stir onion in the hot oil until translucent, about 5 minutes. Add garlic, jalapeno pepper, and Thai chile pepper; continue to cook and stir until the garlic is fragrant, 2 to 3 minutes.
• Pour white wine over the onion mixture; cook at a simmer until the liquid reduces, 2 to 3 minutes; transfer to the slow cooker.
• Stir chicken stock, butternut squash, thyme, and bay leaves into the chicken mixture in the slow cooker, assuring solids are all submerged in liquid.
• Cook on Low for 7 1/2 to 9 1/2 hours. Stir sour cream into the stew and season with salt and pepper; continue cooking another 30 minutes. Stir parsley into the stew.

AUTUMN CHICKEN AND BUTTERNUT SQUASH STEW

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.

EASY CHICKEN AND BUTTERNUT SQUASH STEW

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.

CARIBBEAN CHICKEN AND SQUASH STEW

Steps:

• Cut chicken up into pieces legs, wings, thighs etc --.
• Peel and chop sweet potatoes. Chop onions, zuchinni and ham.
• In plastic bag add flour, garlic, salt and pepper.
• Add chicken pieces to bag one or two at a time. Shake to coat.
• Heat skillet to medium high heat and brown chicken turning as necessary.
• When chicken is brown add to large soup pot.
• In skillet with chicken drippings add onions thyme, bay leaf, crushed hot red pepper flakes and any left over flour mix.
• Saute until spices and onions are blended and you can smell spices with the onions.
• Add spiced onions to soup pot with chicken.
• Pour can of chicken broth into skillet and scrape away any left over flour etc --.
• Pour soup and tomatoes into soup pot.
• Add sweet potatoes, ham and stir until chicken and vegies are mixed.
• Simmer until chicken is done.
• Last 10 minutes of cooking add zuchinni.
• Serve when all vegies and chicken are done.

STOVETOP BUTTERNUT SQUASH AND CHICKEN STEW WITH QUINOA

Steps:

• Season chicken tenderloins with salt and black pepper; pat into flour in a shallow bowl until lightly coated. Heat olive oil in a skillet over medium-high heat. Cook tenderloins, until browned, turning once, about 5 minutes per side. Remove from pan and set aside.
• Reduce heat to medium-low; add garlic, onion, red bell pepper, and apple chicken sausage. Cook and stir until garlic and onion are fragrant and sausage is slightly browned, about 2 minutes. Pour in 1/2 cup chicken stock to deglaze the pan, scraping up browned bits. Add tarragon, sage, and garam masala; simmer for 2 more minutes.
• Slice the chicken tenderloins into 1-inch pieces. Add chicken, remaining chicken stock, butternut squash, carrots, celery, and apple to pan; cover and bring to a boil. When stock is boiling, push ingredients to the edge of the skillet and add quinoa to the center of the pan. Cover and simmer over low heat until vegetables are soft and quinoa is cooked, about 20 minutes.
• Mix in butter; stir the stew until slightly thickened, 3 to 5 minutes. Adjust seasoning to taste.