Description
A hearty and nutritious fall chicken stew featuring quinoa and butternut squash, perfect for a cozy meal.
Ingredients
- 3 Cups Butternut Squash, peeled, seeded & chopped into ½-inch pieces, about 1.5 pounds
- 3 ½ Cups Chicken Broth, low sodium
- 1 ½ Pounds Rotisserie Chicken, chopped
- 1 Tablespoon Olive Oil
- 1 Yellow Onion, medium, finely chopped
- 1 teaspoon Kosher Salt
- 4 Cloves Garlic, minced
- 1 ½ teaspoons Dried Oregano
- 1/2 teaspoon Ground Cumin
- 1/4 teaspoon Nutmeg
- 1 Can Diced Tomatoes, 14oz, petite diced
- 2/3 Cup Trader Joe’s Harvest Grains Blend, uncooked, or 2/3 cup uncooked quinoa
- 1 teaspoon Orange Zest
- 1 Cup Kale, chopped, *optional
- Freshly Ground Black Pepper, to taste
- 1/4 Cup Flat-Leaf Parsley, fresh, minced
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sauté until the onion is translucent.
- Add the butternut squash, chicken broth, and bring to a boil.
- Stir in the chopped rotisserie chicken, diced tomatoes, oregano, cumin, nutmeg, and salt. Reduce heat and let simmer for about 15 minutes.
- Add the quinoa (or Harvest Grains Blend) and orange zest, and continue to simmer until the quinoa is cooked, about 15 minutes.
- If using, stir in the chopped kale and cook for an additional 5 minutes.
- Season with freshly ground black pepper and garnish with minced parsley before serving.
Notes
- This stew can be made ahead of time and stored in the refrigerator for up to 3 days.
- Feel free to add other vegetables like carrots or celery for extra nutrition.
- For a spicier kick, add red pepper flakes to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American