Recipe Detail

Chicken and Squash Stew with Wild Rice

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Number of Servings:


  1. 8 - skinless, bone-in chicken thighs about 2 pounds
  2. 2 teaspoons - extra virgin olive oil
  3. 4 - medium carrots cut into 1/2-inch pieces
  4. 6 ribs - celery cut into 1/2-inch pieces
  5. 3 cloves - garlic minced
  6. 1 - white onion diced
  7. 1 tablespoons - dried oregano
  8. 2 teaspoons - ground cumin
  9. - kosher salt optional
  10. 1/2 teaspoons - freshly ground pepper
  11. 2 pounds - butternut squash cut into 1 inch pieces
  12. 1 cups - wild rice well washed and drained
  13. 2 quarts - fat-free, reduced-sodium chicken broth
  14. 1 bunches - scallions white parts and 2 inches of green, minced
  15. 10 sprigs - fresh cilantro finely chopped


1. Remove all visible fat from the chicken. Rinse and pat dry. Set aside.

2. In a Dutch oven, heat the oil over medium heat. Add the carrots, celery, garlic and onion. Saute until the vegetables soften but do not brown, 5-6 minutes. Add the oregano, cumin, salt (if using), and pepper. Cook another 3-4 minutes.

3. Add the chicken to the pot along with squash and rice. Gently stir. Pour in the chicken broth, making sure it covers all the pieces. Bring the mixture to a boil, then reduce heat to a simmer. Cover and simmer for about 1 hour, until vegetables and rice are tender.

4. Meanwhile, combine the scallions and cilantro.

5. Ladle the stew into 8 shallow bowls; sprinkle with scallions and cilantro.

6. You can freeze any remaining stew.


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