Jamaican Chicken Stew with Butternut Squash & Quinoa Recipe
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.
Ingredients
- 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)
Directions
- 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.
- Add squash, curry, allspice, ginger & broth - bring to a boil. Once boiling, add the quinoa and cook for about 15 minutes, stirring occasionally.
- Test squash for doneness. If done, remove about a cup of squash and mash it in a bowl - return mashed squash to soup pot.
- Remove from heat, stir in the half & half (if using) and serve.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 206g | |
| Recipe makes 4 servings | |
| Calories 149 | |
| Calories from Fat 58 | 39% |
| Total Fat 6.51g | 8% |
| Saturated Fat 1.3g | 5% |
| Trans Fat 0.11g | |
| Cholesterol 22mg | 7% |
| Sodium 418mg | 17% |
| Potassium 289mg | 8% |
| Total Carbs 14.16g | 4% |
| Dietary Fiber 2.0g | 7% |
| Sugars 1.52g | 1% |
| Protein 8.82g | 14% |
