Chicken Stew with Butternut Squash

The temperatures dropped this week, making it perfect for colder weather fare. This stew is loaded with shredded chicken, butternut squash, tomatoes, and brown rice. Throw together some yeast rolls, and you’ve got a fabulous meal! 

• 2 pounds butternut squash, peeled, seeded, and cut into 1/2 inch pieces
• 48 ounces chicken broth
• 1/2 cup brown rice
• 1 1/2 pounds boneless, skinless chicken thighs
• 1 tablespoon olive oil
• 1 small yellow onion, chopped
• 1/2 teaspoon kosher salt
• 4 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 – 14 ounce can diced tomatoes

1. Steam the squash for about 15 minutes, remove half and set aside. Continue to steam remaining squash for another 5 minutes until very soft. Mash with a fork and set aside.
2. In a small saucepan, heat one cup of chicken broth to boiling, add 1/2 cup of brown rice – and cook according to directions.
3. In a large saucepan, heat 4 cups of chicken broth until simmering. Add the chicken thighs and cook for 20 minutes. Transfer chicken to a plate, and pour the broth into a bowl.
4. Pour the olive oil into the saucepan and add the onion, stirring frequently until the onion softens. Stir in the salt, garlic, and oregano and cook for an additional minute. Add the diced tomatoes, cut and mashed butternut squash, reserved chicken stock, stir to combine.
5. Shred the chicken into the pot, add the rice, and simmer for 15 minutes. Pour in the additional chicken stock if needed. Serves four to five.