Description
This “New American Heartland” fall chicken stew recipe is bulked up with quinoa and butternut squash. The dish is hearty and filling, and a perfect fall or winter dinner recipe.
Ingredients
- 3 Cups Butternut Squash, peeled, seeded & chopped into ½-inch pieces (about 1.5 pounds)
- 3 ½ Cups Chicken Broth, low sodium
- 1 ½ Pounds Rotisserie Chicken, chopped
- 1 Tablespoon Olive Oil
- 1 Yellow Onion, medium, finely chopped
- 1 teaspoon Kosher Salt
- 4 Cloves Garlic, minced
- 1 ½ teaspoons Dried Oregano
- 1/2 teaspoon Ground Cumin
- 1/4 teaspoon Nutmeg
- 1 Can Diced Tomatoes, 14oz, petite diced
- 2/3 Cup Trader Joe’s Harvest Grains Blend, uncooked (or 2/3 cup uncooked quinoa)
- 1 teaspoon Orange Zest
- 1 Cup Kale, chopped (optional)
- Freshly Ground Black Pepper, to taste
- 1/4 Cup Flat-Leaf Parsley, fresh, minced
Instructions
1. Toss the butternut squash with olive oil, salt and pepper and bake at 400°F until barely tender, about 15 minutes. Remove half of the squash pieces and set aside.
2. Bake the remaining squash until very tender, an additional 15 minutes. Mash this squash with the back of a fork. Set aside.
3. In a large dutch oven over medium heat, add olive oil.
4. Add the onion and cook, stirring occasionally, until onion is starting to turn translucent, 8 to 10 minutes.
5. Add the salt, minced garlic, oregano, cumin and nutmeg. Cook, stirring, for 1 additional minute.
6. Add tomatoes, butternut squash pieces, mashed squash and stir to combine.
7. Stir in chicken broth, quinoa and kale (if using). Bring to a simmer, cover and cook until the quinoa turns translucent, about 15 minutes.
8. Stir in the chicken, orange zest and pepper, then simmer uncovered for 5 minutes to heat through.
9. Stir in parsley and serve hot.
Notes
You can substitute Trader Joe’s Harvest Grains Blend with regular quinoa.
For added flavor, try roasting the squash with a sprinkle of cinnamon or smoked paprika.
Kale is optional but adds a nice green and nutritional boost.
Use low sodium broth to better control the saltiness.
This stew thickens as it sits; thin with extra broth or water when reheating.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 117
- Sugar: 3g
- Sodium: 752mg
- Fat: 3g
- Saturated Fat: 0.4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 2mg