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Receta Jamaican Chicken Stew with Butternut Squash & Quinoa
by Gina Small

Jamaican Chicken Stew with Butternut Squash & Quinoa

For a vegan version of this delicious stew, replace the chicken with about 1-1/2 lbs of mushrooms, beef broth with vegetable broth, & omit the half & half.

Calificación: 5/5
Avg. 5/5 2 votos
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 4 bowls

Ingredientes

  • 1 TBS oil (I used coconut oil)
  • 4 boneless skinless chicken thighs, cut into chunks
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 1 small to medium butternut squash, peeled & chopped (can substitute sweet potatoes, about 1lb)
  • 2 tsp curry powder
  • 1/2 tsp allspice
  • 4 thin slices fresh ginger
  • 2 cups low sodium beef broth
  • 1/3 cup quinoa
  • 2 TBS half & half (optional)

Direcciones

  1. Heat oil in a soup pot, add chicken and sprinkle lightly with kosher salt & a little pepper. Throw in the onions & garlic and saute for 3-4 minutes.
  2. Add squash, curry, allspice, ginger & broth - bring to a boil. Once boiling, add the quinoa and cook for about 15 minutes, stirring occasionally.
  3. Test squash for doneness. If done, remove about a cup of squash and mash it in a bowl - return mashed squash to soup pot.
  4. Remove from heat, stir in the half & half (if using) and serve.