Easy Chicken and Butternut Squash Stew recipe

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Ingredients

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

Nutrition Info

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
servingSize: -
sodium: 601.2 mg
sugar: 8.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix cilantro, oregano, cumin, salt, and pepper together in a bowl. Coat chicken thighs with spice mixture.

  2. 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.

Recipe Yield

6 servings

Recipe Note

This easy-to-make chicken and squash stew is flavorful and incredibly versatile.

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