Chicken thighs, rice, and your favorite winter squash cook together in this one-pot stew perfect for winter meals.
- 3 tablespoons extra-virgin olive oil
- 1 small yellow onion, diced
- 1 medium carrot, diced
- 1 medium celery stalk, diced
- 1 clove garlic minced
- ⅛ cup chopped fresh parsley
- 6 thigh, bone removeds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 small butternut squash - peeled, seeded, and cut into 2-inch cubes
- ½ cup dry white wine
- 3 ½ teaspoons chicken stock concentrate (such as Knorr® Homestyle)
- 1 cup frozen peas
- ½ cup uncooked short-grain white rice
- 4 cups water, divided, or as needed
- salt and ground black pepper to taste
- Heat olive oil in a Dutch oven over medium-high heat. Add onion, carrot, celery, garlic, and parsley. Cook until vegetables are fragrant but not soft, 3 to 5 minutes. Add chicken pieces and cook until browned and fat begins to render, 5 to 10 minutes. Add squash and stir to coat well with pan juices.
- Pour in white wine and stir in concentrated broth, peas, and rice. Stir until broth has dissolved. Pour in 2 cups of water and bring to a boil. Reduce heat and simmer until the rice is cooked, adding water if necessary, about 20 minutes. Stir the stew occasionally.
- Season with salt and pepper and serve hot.