Creamy Chicken And Kabocha Squash Shells Recipes

CHICKEN AND RICE WITH KABOCHA SQUASH

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.

THAI RED CURRY WITH CHICKEN AND KABOCHA SQUASH

Steps:

• Fry the garlic and shallot in oil in a dutch over medium-high heat. Fry until fragrant.
• Add the curry paste, and break the big chunks into small ones.
• Add coconut milk, stir it all in and continue breaking up the curry paste chunks.
• Stir until you have a creamy orange sauce
• Bring everything to a boil, then turn the heat down to medium.
• Add the chicken and the kabocha squash, and mix well with the sauce.
• Stir everything together for 1 minute or so.
• Add coconut cream and water/stock.
• (If using water, add water to the opened coconut milk can, add water and swish together, then pour into the dutch oven. Stir it all in and cook for 10 minutes or until the kabocha squash is tender but not too soft.
• Add brown sugar, fish sauce, chili peppers, and kaffir lime leaves, and let it simmer for 5-7 more minutes. Taste the flavor of the curry; if too salty, add more sugar. If too sweet, add more fish sauce.
• Add the basil and mix in really well. Turn off the heat. Let the curry sit for about 5 minutes before serving.
• Serve over cooked Jasmine rice and garnish with more basil and kaffir lime leaves if desired.
• That's it! Enjoy your delicious Red Thai Curry with Chicken and kabocha squash!

CREAMY CHICKEN AND KABOCHA SQUASH SHELLS

Steps:

• Bring water and stock to a boil.
• Add chicken, onion, garlic, and squash. Return to boil; reduce heat; cover.
• Cook until squash is tender. Remove squash from soup, remove pulp from peel, cut into chucks, and return to pot (discard peel).
• Cook about an hour, stirring occasionally, until most of squash and all of onion and garlic are "pureed" (you won't need to puree it; it does it by itself).
• Add shells and cook until they are almost over-cooked. My shells were pretty big when it was all done, and it was great!
• Serve and enjoy! Freeze your leftovers!

POACHED CHICKEN BREAST WITH KABOCHA SQUASH AND LEEKS

Steps:

• Season chicken breasts with salt. Combine breasts with leeks, garlic, and Swanson® Chicken Broth in a large, heavy-bottomed pot and bring to a boil. Reduce heat, cover and simmer until breasts are cooked and leeks are very tender, about 8-10 minutes.
• Shingle squash over top of chicken and leek mixture, cover, and cook until squash is tender, about 10 minutes.
• Gently remove squash and leeks and divide evenly in shallow bowls. Slice the poached chicken breasts and serve with broth.