Hearty Chicken Stew with Butternut Squash & Quinoa
- 1 1/2 lb. butternut squash, peeled, seeded & chopped into 1/2-inch pieces
- 3 1/2 cups chicken broth
- 1 1/2 lb. boneless, skinless chicken thighs
- 1 tbsp olive oil
- 1 medium yellow onion, finely chopped
- 1/2 tsp kosher salt
- 4 cloves garlic, minced
- 1 can (14 oz) petite diced tomatoes
- 2/3 uncooked quinoa
- 3/4 cup pitted and quartered kalamata olives
- Freshly ground black pepper, to taste
- 1/4 cup minced fresh flat-leaf parsley
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Butternut squash (1 1/2 lb.)
- Flat-leaf parsley, fresh (1/4 cup)
- Garlic (4 cloves)
- Tomatoes, petite (1 can)
- Yellow onion, medium (1)
- Meat
- Chicken thighs, boneless skinless (1 1/2 lb.)
- Canned Goods
Chicken broth (3 1/2 cups)
- Condiments
- Kalamata olives, pitted and quartered (3/4 cup)
- Cooking & Baking
- Black pepper, Freshly ground (1)
- Kosher salt (1/2 tsp)
- Olive oil (1 tbsp)
- Pasta & Grains
- Quinoa (2/3)
Preparation
Read recipe preparation on cookincanuck.com
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Recipe Stats
Published November 3, 2011 (1 year ago).
751 people saved this recipe.
