CHICKEN STEW WITH RICE AND WINTER SQUASH

Chicken Stew with Rice and Winter Squash image

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

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 thigh, bone removeds 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

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