WINTER SQUASH AND CHICKEN STEW WITH INDIAN SPICES
Steps:
- Heat 1 teaspoon oil in Dutch oven over medium-high heat. Season chicken with salt and pepper. Add to Dutch oven; sauté until brown on all sides, about 8 minutes. Transfer to plate.
- Heat remaining 1 teaspoon oil in same pot over medium-high heat. Add onion and garlic; sauté until golden, about 5 minutes. Add curry powder, cumin, and cinnamon; stir 1 minute. Return chicken to pot. Add squash, potatoes, broth and tomatoes. Cover and simmer 15 minutes. Uncover and simmer until chicken and potatoes are cooked through and liquid is slightly reduced, about 8 minutes. Season with salt and pepper. Sprinkle with cilantro.
VERACRUZANA CHICKEN STEW WITH WINTER SQUASH
This is loosely based on a chicken stew from the Mexican state of Veracruz. The cuisine of Veracruz, more than any of the other cuisines of Mexico, retains much Spanish influence, and this is a perfect example. There are not even any chilies in this stew, though I've added some cayenne for a little punch.
Provided by Martha Rose Shulman
Time 1h45m
Yield 4 to 6 servings.
Number Of Ingredients 17
Steps:
- Preheat the broiler. Line a small baking sheet or a pie tin with foil and place the onion and garlic on it. Place under the broiler, close to the heat. Broil for 2 minutes and check. As soon as the garlic skin is charred, remove the cloves and set aside. Turn the onion, using tongs, and continue to broil, turning often, until it is charred and softened, 5 to 10 minutes. Remove from the heat.
- Peel the garlic and transfer to a blender with the onion and tomatoes (do this in 2 batches if your blender is small). Blend until smooth.
- Heat 1 tablespoon of the oil over medium-high heat in a deep lidded frying pan or a heavy casserole. Season the chicken with salt and pepper and brown for 5 minutes on each side, in batches if necessary. Transfer to a bowl. Pour off the fat from the pan.
- Keep the heat high and add the remaining olive oil. Add the blended tomato mixture to the pan all at once. It should sear and splutter. Cook, stirring, for a couple of minutes, until the mixture thickens noticeably, then add 1/2 cup of the stock and salt to taste. Turn the heat down to low and simmer, stirring from time to time, for 15 minutes. Stir in the remaining chicken broth.
- Return the chicken pieces to the sauce, along with any liquid that has accumulated in the bowl. Add the olives, capers, raisins, rosemary, oregano, cinnamon stick, bay leaf, cayenne and squash and bring back to a simmer. Season to taste with salt and pepper, cover and simmer over low heat for 30 minutes, or until the chicken and squash are tender. Stir in the sherry, if desired, and continue to simmer for another 5 minutes. Taste and adjust seasoning. Serve with rice or other grains.
Nutrition Facts : @context http, Calories 140, UnsaturatedFat 5 grams, Carbohydrate 20 grams, Fat 7 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 702 milligrams, Sugar 7 grams
SQUASH & CHICKEN STEW
We created a satisfying stew that's nutritious, loaded with flavor and family-friendly. Slowly simmer chicken thighs with stewed tomatoes, butternut squash, green peppers and onion for meal-in-one convenience. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 6h15m
Yield 5 servings.
Number Of Ingredients 12
Steps:
- In a 5-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low for 6-7 hours or until chicken is no longer pink. Sprinkle with parsley. Serve with couscous if desired.
Nutrition Facts : Calories 384 calories, Fat 14g fat (4g saturated fat), Cholesterol 121mg cholesterol, Sodium 867mg sodium, Carbohydrate 31g carbohydrate (13g sugars, Fiber 7g fiber), Protein 37g protein.
CHICKEN STEW WITH RICE AND WINTER SQUASH
Chicken thighs, rice, and your favorite winter squash stew together to create a complete one-pot dish perfect for winter meals.
Provided by Buckwheat Queen
Time 1h5m
Yield 6
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 339.5 calories, Carbohydrate 39.7 g, Cholesterol 42.3 mg, Fat 11.9 g, Fiber 5.5 g, Protein 16.4 g, SaturatedFat 2.3 g, Sodium 544 mg, Sugar 6.8 g
WINTER CHICKEN N' SQUASH
An excellent winter dish with seasonal squash. The savory sage and the sweetness of the squash, mixed with a bite of pepper, is perfect on a chilly night. Using fresh ingredients that are in season is the best way to cook and eat. The skin of the chicken is important for cooking the rice. The sage is only natural to go with the squash.
Provided by Ryan
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 2h10m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Lay squash slices in a 11x13-inch baking dish. Spread rice in an even layer over the squash slices. Arrange chicken pieces onto the layer of rice.
- Mix chicken broth, broccoli soup, peas, sage, and black pepper together in a bowl; pour into baking dish around the chicken piece. Sprinkle cayenne pepper over the chicken pieces. Season chicken and rice mixture with salt. Cover baking dish with aluminum foil.
- Cook in the preheated oven for 1 hour and 45 minutes. Remove the aluminum foil and continue cooking until the chicken is no longer pink at the bone and the juices run clear, about 15 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Cool dish 5 minutes before serving.
Nutrition Facts : Calories 427 calories, Carbohydrate 43.8 g, Cholesterol 107.7 mg, Fat 11.8 g, Fiber 2.6 g, Protein 35.3 g, SaturatedFat 3.3 g, Sodium 150 mg, Sugar 1.8 g
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