Pinned it - Did it!

I pinned this recipe on pintrest awhile ago and I actually made it! It just looked so delicious! I have become obsessed with Quinoa in the last year and try to substitute with it, or just plan a meal around it whenever I can! I have tried it in a few unconventional recipe's. My brother would be quick to say that banana bread is not the forum in which to use this super grain, but I would only half agree. 
This is how my Hearty Chicken Stew with Butternut Squash and Quinoa turned out. I think it is just a beautiful meal. The colours were so inviting and the aroma had me salivating! And of course I love how it looks all steamy in my Anthro bowls. My siblings might recognize the spoon as one from our set growing up. I get all the good stuff! I highly recommend you make this. I was generous with the chicken (big hit with the kids that way) and I also added some celery at the onion stage for a bit of colour. I''m not a big fan of parsley so I substituted with a fave, cilantro, just a bit.
1 1/2 lb. butternut squash, peeled, seeded & chopped into 1/2-inch pieces
3 1/2 cups chicken broth
1 1/2 lb. boneless, skinless chicken thighs
1 tbsp olive oil
1 medium yellow onion, finely chopped
1 cup celery chopped (optional)
1/2 tsp kosher salt
4 cloves garlic, minced
1 1/2 tsp dried oregano
1 can (14 oz) petite diced tomatoes
2/3 cup uncooked quinoa
3/4 cup pitted and quartered kalamata olives (I skipped because I didn't have any)
Freshly ground black pepper, to taste
1/4 cup minced fresh flat-leaf parsley (or cilantro)

  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. 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. Return the saucepan to the stovetop and lower heat to medium. Add olive oil.
  7. Add onion and cook, stirring occasionally, until onion is starting to turn brown, 8 to 10 minutes.
  8. Add minced garlic and oregano. Cook, stirring, for 1 additional minute.
  9. To the saucepan, 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.

I did find this recipe took some time to prepare, but it was well worth the wait!!
Original recipe can be found HERE


Katie said...

This is my favorite stew. I've made it 3 times this winter, which is a lot for one recipe in one season for me. I usually roast my butternut squash. And I like to add extra olives because they're so good! (and I don't typically like olives so that's saying something! The flavor contrast is just right.)

Anonymous said...

lol- love the title- "Pinned It- Did it!" sound like a whole new category for Pinterest .
Save me a sample, it looks yummy. Plus, you got the spoon. ;)