Chicken Stew with Rice and Winter Squash recipe
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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 caloriescarbohydrate: 39.7 gcholesterol: 42.3 mgfat: 11.9 gfiber: 5.5 gprotein: 16.4 gsaturatedFat: 2.3 gservingSize: -sodium: 544 mgsugar: 6.8 gtransFat: : -unsaturatedFat: : -
Directions Chicken Stew with Rice and Winter Squash
Directions
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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.