Recipe information
Ingredients for - Chicken Stew with Rice and Winter Squash
8. Butternut squash - peeled, seeded, and cut into 2-inch cubes - 1 small
10. Chicken stock concentrate (such as Knorr® Homestyle) - 3 ½ teaspoons
How to cook deliciously - Chicken Stew with Rice and Winter Squash
1. Stage
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.
2. Stage
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.
3. Stage
Season with salt and pepper and serve hot.
