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Discover the perfect autumn comfort meal with this hearty Fall Chicken Stew featuring golden butternut squash and protein-rich quinoa. Every spoonful offers tender chicken, sweet roasted squash, and fluffy quinoa in a rich, aromatic broth infused with herbs and warm spices.
This recipe emerged from my own kitchen experiments during a cool autumn evening. Looking for a nourishing yet simple dinner, I combined classic fall ingredients into what became our family's most requested seasonal meal. The natural sweetness of butternut squash especially delights young eaters.
Essential Ingredients
- Rotisserie Chicken: Select one with golden skin and moist meat for best flavor and texture
- Butternut Squash: Choose firm, heavy squash with unblemished skin and deep orange color
- Quinoa: Use pale yellow grains, thoroughly rinsed to remove natural bitterness
- Fresh Kale: Look for crisp, dark leaves without yellowing
- Aromatics: Fresh, firm garlic cloves and heavy yellow onions
Preparation Method
- Squash Preparation
- Peel and cube butternut squash into one-inch pieces. Season with olive oil, salt and pepper, then arrange on a lined baking sheet.
- Roasting
- Roast squash at 400°F for 25-30 minutes until caramelized. Mash half for thickening, leave half whole for texture.
- Base Development
- Sauté onions until translucent, add garlic and spices until fragrant. Build depth with tomatoes and both squash preparations.
- Final Assembly
- Add broth, quinoa, and kale. Finish with shredded chicken, orange zest, and fresh herbs. Simmer until quinoa is tender.
Butternut squash truly anchors this stew with its natural sweetness complementing the savory elements. Traditional wisdom passed down from experienced cooks confirms that proper squash caramelization creates unmatched flavor complexity.
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Perfecting the Texture
The ideal consistency comes from gentle simmering and occasional stirring. Natural thickeners from quinoa and mashed squash create the perfect spoonable texture. Careful attention prevents ingredients from settling or sticking.
Seasoning Balance
Season gradually throughout cooking, considering the natural salt content of the rotisserie chicken. Final adjustments should only be made after quinoa reaches full tenderness.
Serving Suggestions
Serve in deep bowls with fresh parsley and olive oil drizzle. Accompany with crusty bread or present in roasted squash bowls for special occasions.
Variations
Substitute grains like barley or farro for different textures. Try cauliflower rice for a low-carb option. Add roasted mushrooms or swap kale for spinach to create new flavor profiles.
Storage Guidelines
Refrigerate in sealed containers up to five days. Freeze portions up to three months. Reheat gently, adding broth to adjust consistency.
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This nourishing stew embodies the essence of fall cooking. Careful attention to technique and ingredient quality transforms simple elements into a sophisticated yet comforting meal perfect for family dinners or meal preparation.
Frequently Asked Questions
- → Can I make this stew in advance?
- Absolutely! This stew actually tastes better the next day. You can make it up to 4 days ahead and store it in the fridge. Just reheat gently on the stove or in the microwave.
- → Can I use pre-cut frozen squash?
- Definitely! Frozen squash works great. You’ll just need to reduce the roasting time by about 5 minutes since it cooks faster when frozen.
- → What can I swap in for quinoa?
- Feel free to try pearl couscous, bulgur, or rice as substitutes. Be sure to adjust the cooking time based on your choice of grain.
- → What’s the best way to store leftovers?
- Make sure the stew cools to room temperature first, then put it in airtight containers. Store it in the fridge for up to 4 days, or freeze it for up to 3 months.
- → Can I use raw chicken instead of using a rotisserie chicken?
- Sure! Just cut raw chicken into small pieces and cook it in the pot right after sautéing the onions. Cook for about 5-6 minutes until it’s no longer pink before adding the other ingredients.