The first stew of the season has officially been made, and let me tell ya, there is A LOT of it. But that's one of the great things about soups and stews: put some effort in once and you can have a big pot of warm, comforting goodness.
The stew I made this week is loaded with seasonal vegetables and gets a protein kick from chicken breast and quinoa. If you were looking for a vegetarian option, leave the chicken out. In fact, chicken was one of the most expensive ingredients for this recipe, so I may leave it out next time.
The stew I made this week is loaded with seasonal vegetables and gets a protein kick from chicken breast and quinoa. If you were looking for a vegetarian option, leave the chicken out. In fact, chicken was one of the most expensive ingredients for this recipe, so I may leave it out next time.
I found the recipe for this stew here, but as per usual, I did a few things differently. First off, I added a sweet potato. If you haven't heard, I love sweet potatoes so I just cooked one along with the squash. Second, I used chicken breast rather than chicken thigh. I did this because chicken thighs typically take longer to cook and also thigh is a fattier meat than chicken breast. Third, I added a bag of spinach to the stew for an extra veggie boost. Adding this spinach right at the end worked just fine.
There are a lot of little things to do for this recipe, chopping onion, garlic, cooking the squash, etc. But if you manage your time well, cooking the squash while you chop the onion and prep the chicken, it really doesn't take long. And as I mentioned, it will leave you with heaps of leftovers. Enjoy!
There are a lot of little things to do for this recipe, chopping onion, garlic, cooking the squash, etc. But if you manage your time well, cooking the squash while you chop the onion and prep the chicken, it really doesn't take long. And as I mentioned, it will leave you with heaps of leftovers. Enjoy!