Esta es una exhibición prevé de cómo se va ver la receta de 'Chicken And Squash Stew' imprimido.

Receta Chicken And Squash Stew
by Global Cookbook

Chicken And Squash Stew
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 1

Ingredientes

  • 2 tsp extra virgin olive oil
  • 1 c. diced onion
  • 3 c. butternut squash pared and diced
  • 1 c. diced carrot
  • 2 c. chicken broth
  • 1/2 tsp dry thyme
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 1 x bay leaf
  • 10 ounce skinless boneless chicken breast cubed
  • 2 Tbsp. minced fresh parsley

Direcciones

  1. Saute/fry onions in oil, stirring frequently, till translucent/soft, 4-5 min. Add in squash and carrot and cook, stirring, 3 min.
  2. Stir in broth, thyme, salt, pepper and bay leaf; bring mix to a boil. Reduce heat to low and simmer, covered, 15 min.
  3. with slotted spoon, remove 1 c. of solids. Add in 1/2 c. liquid from pan, and puree till smooth.
  4. Trans puree back to saucepan and bring to a boil. Reduce heat to low; add in chicken and simmer till just cooked through, 4-5 min. Remove bay leaf, stir in parsley and serve immediately.
  5. NOTES : Butternut squash adds not just color, but also considerable nutritional value to this stew, so suited for a fall or possibly winter's evening. Serve over parsleyed brown rice.