Name: Chicken Stew with Rice and Winter Squash
Prep time: 25 min
Cook time: 25 min
Yield: 6
Ingredients: Extra-virgin olive oil - 3 tablespoons; Yellow onion, diced - 1 small; Carrot, diced - 1 medium; Celery stalk, diced - 1 medium; Minced garlic - 1 clove; Chopped fresh parsley - ⅛ cup; Boneless, skinless chicken thighs, cut into 1-inch pieces - 6; Butternut squash - peeled, seeded, and cut into 2-inch cubes - 1 small; Dry white wine - ½ cup; Chicken stock concentrate (such as Knorr® Homestyle) - 3 ½ teaspoons; Frozen peas - 1 cup; Uncooked short-grain white rice - ½ cup; Water, divided, or as needed - 4 cups; Salt and ground black pepper to taste - 4 cups

Ingredients for - Chicken Stew with Rice and Winter Squash

1. Extra-virgin olive oil 3 tablespoons

2. Yellow onion, diced 1 small

3. Carrot, diced 1 medium

4. Celery stalk, diced 1 medium

5. Minced garlic 1 clove

6. Chopped fresh parsley ⅛ cup

7. Boneless, skinless chicken thighs, cut into 1-inch pieces 6

8. Butternut squash - peeled, seeded, and cut into 2-inch cubes 1 small

9. Dry white wine ½ cup

10. Chicken stock concentrate (such as Knorr® Homestyle) 3 ½ teaspoons

11. Frozen peas 1 cup

12. Uncooked short-grain white rice ½ cup

13. Water, divided, or as needed 4 cups

14. Salt and ground black pepper to taste 4 cups

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.