Hearty Chicken Stew with Butternut Squash & Quinoa - Misty Valley Farm, Inc.

Hearty Chicken Stew with Butternut Squash & Quinoa


October 25, 2017

  • Prep: 20 mins
  • Cook: 55 mins
  • Yields: 6 Servings


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

1-1/2 tsp dried oregano

1 can (14 oz) petite diced tomatoes

2/3 cup uncooked quinoa

3/4 cup pitted and quartered kalamata olives

Freshly ground black pepper, to taste

1/4 cup minced fresh flat-leaf parsley


1Steam the butternut squash until barely tender, about 10 minutes. Remove half of the squash pieces and set aside.

2Steam the remaining squash until very tender, an additional 4 to 6 minutes. Mash this squash with the back of a fork. Set aside.

3In a large saucepan set over medium-high heat, bring the chicken broth to a simmer.

4Add chicken thighs, cover, and cook until chicken is cooked through, about 15 minutes.

5Transfer the chicken thighs to a plate and allow to cool. Pour broth into a medium-sized bowl.

6Return the saucepan to the stovetop and lower heat to medium. Add olive oil.

7Add onion and cook, stirring occasionally, until onion is starting to turn brown, 8 to 10 minutes.

8Add the salt, minced garlic and oregano. Cook, stirring, for 1 additional minute.

9To the saucepan, add tomatoes, butternut squash pieces, mashed butternut squash. Stir to combine.

10Stir in reserved chicken broth and quinoa. Bring to a simmer, cover and cook until the quinoa turns translucent, about 15 minutes.

11Shred the chicken with your fingers or a fork.

12Stir the chicken, olives and pepper into the stew and simmer, uncovered, to heat, about 5 minutes.

13Stir in parsley and serve.

Shared from Cookin' Canuck.


Nutrition Facts

Serving SizeAbout 1-2/3 cups
Total Fat12g
Saturated Fat2g
Total Carbohydrates37g
Dietary Fiber6g