Best Creamy Chicken And Kabocha Squash Shells Recipes

Chicken and Rice with Kabocha Squash image

Provided by Martha Stewart

Time 1h15m

Number Of Ingredients 10

2 tablespoons vegetable oil, divided
6 skin-on chicken thighs
Coarse salt and pepper
1 medium white onion, diced medium
1/2 large kabocha squash, seeded and cut into large chunks (4 cups)
2 cloves garlic, minced
6 sprigs oregano
1 1/2 cups Arborio rice
1/4 cup dry white wine, such as Chardonnay
3 1/2 cups chicken broth

Steps:

Preheat oven to 375 degrees. In a large heavy pot with a tight-fitting lid, heat 1 tablespoon oil over high. Season chicken with salt and pepper. In batches, cook chicken, skin side down, until deep golden and fat is rendered, 6 to 8 minutes. Flip and cook 1 minute more. Transfer chicken to a plate. Discard fat and wipe pot clean.
Reduce heat to medium-high and add remaining tablespoon oil to pot. Add onion and squash and cook until onion is translucent, 8 minutes. Add garlic and oregano and cook until fragrant, 30 seconds. Add rice and cook, stirring, until opaque, 2 minutes. Add wine and cook, stirring, until completely evaporated, 2 minutes. Return chicken to pot, skin side up, and add broth, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Bring to a boil; cover, transfer to oven, and cook until liquid is absorbed and rice is tender, 25 minutes. Let sit, covered, 10 minutes.

Nutrition Facts : Calories 348 g, Fat 9 g, Fiber 3 g, Protein 19 g, SaturatedFat 1 g

Sake-Steamed Chicken and Kabocha Squash image

Provided by Tadashi Ono

Yield 4 servings

Number Of Ingredients 7

2 dried chiles de árbol, seeded, crushed, or 1/2 teaspoon crushed red pepper flakes
1 cup sake
1 (2-inch) piece ginger, peeled, cut into thin matchsticks
2 (8-ounce) skin-on or skinless, boneless chicken breasts
Kosher salt
1/4 small kabocha or red kuri squash, seeded, sliced crosswise into 3/4-inch-thick half-moons, then sliced in half again
2 scallions, sliced on a diagonal, plus more for serving

Steps:

Combine chiles, sake, and 1 cup water in a pot. Fit with a steamer basket and arrange ginger in basket. Season chicken with salt and place in steamer basket, skin side up; add squash and 2 sliced scallions. Cover pot and steam chicken and squash over medium heat, adding more water by 1/4-cupfuls if needed, until squash is tender and chicken is just cooked through, 16-20 minutes.
Remove steamer basket from pot and bring liquid to a boil. Cook until flavors are concentrated and liquid thickens, 6-8 minutes (you should have about 3 Tbsp.).
Slice chicken and arrange on plates with squash. Pour steaming liquid over and top with additional scallions.