Chicken and Butternut Stew



  • 1 ½ lb butternut squash, peeled, seeded & chopped into ½-inch pieces
  • 3 ½ cups chicken broth
  • 1 ½ lb. boneless, skinless chicken thighs
  • 1 tbsp olive oil
  • 1 medium yellow onion, finely chopped
  • ½ tsp kosher salt
  • 4 cloves garlic, minced
  • 1 ½ tsp dried oregano
  • 1 can (14 oz) petite diced tomatoes
  • ⅔ cup uncooked quinoa, rinsed
  • ¾ cup pitted Kalamata olives
  • Freshly ground black pepper, to taste
  • ¼ cup minced fresh flat-leaf parsley


  1. Steam the butternut squash until barely tender, about 10 minutes. Remove half of the squash pieces and set aside.


  2. Steam the remaining squash until very tender, an additional 4 to 6 minutes. Mash this squash with the back of a fork. Set aside.


  3. Meanwhile, in a large saucepan set over medium-high heat, bring the chicken broth to a simmer.


  4. Add chicken thighs, cover, and cook until chicken is cooked through, about 15 minutes.


  5. Transfer the chicken thighs to a plate and allow to cool. Pour broth into a medium-sized bowl.


  6. While the chicken and squash are cooking add the olive oil to a large soup pot and heat over medium heat.


  7. Add onion and cook, stirring occasionally, until onion is starting to turn brown, 8 to 10 minutes.


  8. Add the salt, minced garlic and oregano. Cook, stirring, for 1 additional minute.


  9. To the soup pot, add tomatoes, butternut squash pieces, mashed butternut squash. Stir to combine.


  10. Stir in reserved chicken broth and quinoa. Bring to a simmer, cover and cook until the quinoa turns translucent, about 15 minutes.


  11. Shred the chicken with your fingers or a fork.


  12. Stir the chicken, olives and pepper into the stew and simmer, uncovered, to heat, about 5 minutes.
  13. Stir in parsley and serve.

One Comment

  1. This was my 1st experience of a recipe from laraskitchen. I loved it-Delightful in many ways. I have since enjoyed a few others and they were delicious as well.

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