Things have been pretty crazy around here especially coming off the rush of the holidays and trying to get back into the swing of things. Of course with the New Year, I’m trying to get us back to eating cleaner and working out again. It’s been going ok, but I need to really focus after my trip to Nashville later this week.
This stew was perfect since we were affected by the arctic cold and it was warm and hearty. It made a good amount and it was ideal for leftovers for lunch. I was surprised that my little guy even liked it, especially since he’s going through a phase of not liking anything right now.
1 1/2 lbs butternut squash, peeled, seeded and chopped into 1/2 inch pieces
1 quart chicken broth
1 1/2 lbs boneless, skinless chicken thighs
1 Tbsp olive oil
1 medium yellow onion, diced
1/2 tsp salt
4 cloves garlic, minced
1 1/2 tsp dried oregano
14 oz can petite diced tomatoes
15 oz can black beans, drained and rinsed
2/3 cup uncooked quinoa
Steam the squash until just tender, approximately 10 minutes. Set half of the squash aside and steam the other half until very tender. Mash the fully steamed squash with the back of a fork and set aside.
In a large saucepan, heat the chicken broth over medium-high heat until it simmers. Add the chicken thighs, cover and cook for 15 minutes. Remove chicken to a plate to cool. Save the broth.
Heat a Dutch oven over medium heat. Add the olive oil and when warm, add in the onions. Stir continuously for about 10 minutes until they’re turning brown. Add the salt, garlic and oregano. Add in the diced tomatoes, both cut and mashed butternut squash and stir to combine. Stir in the reserved chicken broth, quiona and black beans. Bring to a simmer, cover and cook until the quiona is completely cooked.
While the stew is cooking, shred the chicken thighs with a fork. Stir in the chicken into the stew, uncover the pot and cook for an additional 5 minutes.
Divide out into bowls and serve!