Butternut Squash and Chicken Stew
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Cooking Instructions
- 1
Sauté bell pepper, onion, and garlic in coconut oil for 3-5 minutes over medium heat with salt and pepper.
- 2
Add chicken stock and water and bring to a boil. Add beans and chicken and bring to rolling boil for 15-20 minutes.
- 3
Pull out chicken, cut into cubes, and return to pot for another 15-20 minutes.
- 4
Check texture of beans every 15-20 minutes until reach desired level of tenderness (mine took about an hour).
- 5
Add quinoa to boiling pot and simmer for about 10 minutes and then add the butternut squash.
- 6
Simmer on medium to low heat for another 15-20 minutes and then serve hot! My consistency was a perfect stew thickness, but serve over rice for a thicker “stew.”
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