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  • 4servings
  • 85minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3
MineralsNatrium, Magnesium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup(s) packed fresh cilantro , finely chopped

  2. 1 teaspoon(s) each ground cumin and dried oregano

  3. 1/4 teaspoon(s) each salt and pepper

  4. 4 chicken thighs (1 1/4 lb) , skin and excess fat snipped off with kitchen scissors

  5. 1 1/33333333 cup(s) coarsely chopped onions

  6. 4 large cloves garlic , chopped

  7. 1 can(s) (14 1/2 oz) diced tomatoes

  8. 1 cup(s) chicken broth

  9. 1 1/2 pound(s) butternut squash , peeled, seeded and cut in 1-in. chunks, or 3 1/2 cups frozen butternut squash chunks

Instructions Jump to Ingredients ↑

  1. Mix cilantro, cumin, oregano, salt and pepper in a medium bowl. Add chicken; toss to coat, pressing mixture to adhere if necessary.

  2. Coat a large nonstick skillet with nonstick spray. Heat over medium heat, add chicken and onions, and cook, turning chicken once, 4 to 5 minutes until browned.

  3. Add remaining ingredients except frozen squash, if using. Bring to a boil, reduce heat, cover and simmer about 25 minutes, adding frozen squash for last 10 minutes, until chicken is cooked through and squash is tender.

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