Chicken Stew with Rice and Winter Squash

Chicken Stew with Rice and Winter Squash

Recipe by Buckwheat Queen from allrecipes.com

Dinner 1 Hr. 5 Mins.

Ingredients

6

6 servings

  • 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.

Nutritional Facts

Per 6 servings

  • Calories: 340
  • Carbohydrate: 40g
  • Fat: 12g
  • Fiber: 6g
  • Protein: 16g
  • Sugar: 7g

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