Chicken Stew with Rice and Winter Squash

Name: Chicken Stew with Rice and Winter Squash
Total time: 65
Yield: 6
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

Recipe by Buckwheat Queen from allrecipes.com

Dinner 1 Hr. 5 Mins.

Ingredients

6 servings

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3 tablespoons extra-virgin olive oil
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1 small yellow onion, diced
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1 medium carrot, diced
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1 medium celery stalk, diced
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1 clove garlic minced
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⅛ cup chopped fresh parsley
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6 boneless, skinless chicken thighs, cut into 1-inch pieces

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1 small butternut squash - peeled, seeded, and cut into 2-inch cubes
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½ cup dry white wine
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3 ½ teaspoons chicken stock concentrate (such as Knorr® Homestyle)
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1 cup frozen peas
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½ cup uncooked short-grain white rice
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4 cups water, divided, or as needed
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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.