A full one-pot dish ideal for winter meals is made up of chicken thighs, rice, and your favorite winter squash stew.
| Prep Time: | 25 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 6 |
| Yield: | 6 servings |
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 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
Instructions
- 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.
- You can use any small winter squash instead of butternut, like kabocha or acorn.
Nutrition Facts
| Calories | 340 kcal |
| Carbohydrate | 40 g |
| Cholesterol | 42 mg |
| Dietary Fiber | 6 g |
| Protein | 16 g |
| Saturated Fat | 2 g |
| Sodium | 544 mg |
| Sugars | 7 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
I prefer white meat to dark, so I substituted chicken breasts and I had never used butternut squash before and I had some difficulty cutting it. However, it was so worth the process. This was fabulous and I will make it again and again. Delicious!