Easy Chicken and Butternut Squash Stew

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 pounds boneless skinless chicken thighs, trimmed of fat and cut into 1-inch cubes
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 3 cups low-sodium chicken broth
• 1 large butternut squash, peeled, seeded and cut into 1-inch cubes
• 1/4 cup chopped fresh parsley, for garnish

Directions

1. Heat the oil in a large Dutch oven over medium-high heat.
2. Add the onion and garlic and cook, stirring occasionally, until the onion is softened, about 5 minutes.
3. Add the chicken, thyme, oregano, paprika, salt and pepper and cook, stirring occasionally, until the chicken is lightly browned, about 5 minutes.
4. Stir in the broth and bring to a boil. Reduce the heat to low and simmer, covered, until the chicken is cooked through, about 15 minutes.
5. Add the butternut squash and cook, stirring occasionally, until the squash is tender, about 10 minutes.
6. Garnish with parsley and serve.

Interesting Facts

• This stew is a great way to use up leftover cooked chicken or turkey.
• Butternut squash is a great source of fiber, vitamins, and minerals.
• This stew can be made ahead of time and reheated when ready to serve.