Chicken Stew With Rice And Winter Squash Recipes

VERACRUZANA CHICKEN STEW WITH WINTER SQUASH

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.

CHICKEN YELLOW SQUASH CASSEROLE

Steps:

• Cook chicken, cool and remove from bone.
• Bring squash to boil in broth and cook 8 minutes.
• Drain and combine all vegetables.
• Combine sour cream, soup and salt and pepper.
• Add chicken and veggies.
• Spoon into lightly greased 9x13" baking dish.
• Combine stuffing and butter.
• Sprinkle over casserole.
• Bake at 350 for 25 minutes.

CHICKEN STEW WITH WINTER VEGETABLES

Steps:

• Peel the potatoes and cut into small slices. Rinse the Brussels sprouts, cut out the stalk and remove the outer leaves. Rinse the chicken pieces, pat dry, and season with salt and pepper. For the chicken stew, heat the canola oil in an oven-proof roasting pan and fry the chicken pieces in it for 1-2 minutes. Add the potatoes and the Brussles sprout leaves, and fry briefly. Pour the poultry stock and close the roasting pan with lid. Simmer in a preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F) about 30 minutes.
• Rinse the apples and cut into wedges. Rinse, trim and chop the leeks. Rinse the herbs and shake dry. Mix the apples, leeks and herbs into the chicken stew in the roasting pan. Pour the white wine and the cream, and continue cooking in the oven without the lid for about 20 minutes more.
• Rinse the spinach, sort and drain. Chop the spinach leaves roughly and blanch for 1-2 minutes in boiling salted water. Drain, rinse with cold water and drain well again. Mix the blanched spinach with the finished chicken stew and serve.

SLOW COOKER CHICKEN BUTTERNUT SQUASH STEW

Steps:

• In a large skillet, heat the oil over medium heat. Once hot, add onions and cook until translucent, about 5 minutes. This is an optional step, but it adds to the flavor of the soup.
• Place onions in your slow cooker and add remaining ingredients. Stir to combine.
• Cover and cook on high until the chicken and veggies are cooked through, about 4 hours on high or 6 hours on low (times vary depending on your slow cooker).
• Once cook time is up, carefully remove the chicken and check with a meat thermometer that your chicken is cooked to at least 160℉. Shred it with two forks or simply dice it. Add back to the slow cooker, stir, and taste. Add additional salt or garlic powder if desired. Enjoy warm!

PORK AND WINTER SQUASH STEW

Steps:

• In a Dutch oven or saucepan, brown pork in 1 tablespoon of oil. Remove from pan; drain. Heat remaining oil in the same pan over medium heat. Saute onion and garlic for 3 minutes. , Return pork to pan. Add the mushrooms, carrots, tomatoes and seasonings; bring to a boil. Reduce heat; cover and simmer for 1 hour. , Add squash; simmer, uncovered for 30 minutes or until meat and vegetables are tender. Serve with noodles if desired.

CHICKEN RICE STEW- 2 WAYS

Steps:

• In a large soup pot, bring chicken broth, onions, carrots, garlic, and chicken to a boil.
• Boil until chicken is done, usually 15 mins or so depending on thickness of breasts. Remove chicken, dice, and set aside in a bowl.
• Add rice to broth and veggie mixture. Bring to a boil and boil on med-high for 5 minutes.
• Reduce heat, partially cover, simmer until rice is done. Usually 15 minutes.
• Add chicken (Unless you are making Cambodian Style, see below).
• Stir and serve!
• ******If making Cambodian Style, ****.
• Add the fish sauce and sugar. Stir. Taste and make adjustments as needed. If you're new to fish sauce, remember you can always add more sugar to counteract the saltiness. But MEASURE! A little goes a LONG way for both ingredients here!
• Add chicken and stir.
• Place in serving bowl, top with shrimp, cilantro, and a section of lime!
• Enjoy!

CHICKEN AND RICE WITH KABOCHA SQUASH

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.

WINTER CHICKEN N' SQUASH

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.

SQUASH & CHICKEN STEW

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.

EIGHT-SPICE SQUASH AND CHICKEN THIGHS STEW WITH LENTIL RICE

Steps:

• Sprinkle the chicken thighs with salt and pepper and dredge in flour. Melt 2 tablespoons of the butter with the EVOO in a Dutch oven over medium-high heat. Brown the chicken until crisp, and then remove from the pan. Add the ginger, garlic, onions and chiles and sprinkle with some salt. Stir in the ras el hanout, cardamom, cinnamon, cloves and nutmeg, and cook until the vegetables are tender, 10 to 12 minutes.
• Pour in 2 cups of the stock along with the squash and tomatoes and simmer 15 minutes. Return the chicken to the pot and simmer to cook through, 10 minutes longer, and then wilt in the spinach. Cool and store for a make-ahead meal, preparing the rice as the chicken reheats over medium heat.
• Cook the lentils in boiling salted water until tender, 7 to 10 minutes for red lentils, 15 minutes for brown. Drain and reserve. Meanwhile, bring the remaining 1 cup stock, 3/4 cup water and the remaining 1 tablespoon butter to a boil in another small saucepot. Add the rice and bring to a boil, reduce to a simmer and cook until tender, 16 to 18 minutes. Fluff with a fork, and then combine with the lentils, pomegranate, scallions, cilantro and mint and serve with the chicken.

CHICKEN STEW WITH RICE AND WINTER SQUASH

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.

SUMMER SQUASH RICE

Steps:

• Bring chicken broth, rice, 1 tablespoon of butter, and Italian seasoning to a boil. Reduce heat to a simmer and cover. Cook 15 minutes or until rice is tender.
• Meanwhile, heat remaining butter over medium heat in a small skillet. Add summer squash and garlic and cook just until squash is tender, about 5 minutes.
• Once rice is cooked, stir in cooked squash, tomato, parmesan cheese, and salt & pepper to taste. Cover and let rest 5 minutes.
• Garnish with parsley and additional parmesan cheese if desired.

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.

QUINOA WITH MOROCCAN WINTER SQUASH AND CARROT STEW

Steps:

• For stew:
• Heat oil in large saucepan over medium heat. Add onion; sauté until soft, stirring often, about 5 minutes. Add garlic; stir 1 minute. Mix in paprika and next 8 ingredients. Add 1 cup water, tomatoes, and lemon juice. Bring to boil. Add squash and carrots. Cover and simmer over medium-low heat until vegetables are tender, stirring occasionally, about 20 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and chill.)
• For quinoa:
• Rinse quinoa; drain. Melt butter with oil in large saucepan over medium heat. Add onion and carrot. Cover; cook until vegetables begin to brown, stirring often, about 10 minutes. Add garlic, salt, and turmeric; sauté 1 minute. Add quinoa; stir 1 minute. Add 2 cups water. Bring to boil; reduce heat to medium-low. Cover; simmer until liquid is absorbed and quinoa is tender, about 15 minutes.
• Rewarm stew. Stir in half of cilantro and half of mint. Spoon quinoa onto platter, forming well in center. Spoon stew into well. Sprinkle remaining herbs over.
• *A grain with a delicate flavor and a texture similar to couscous; available at natural foods stores.