Description
A hearty, flavorful stew made with tender chicken, black beans, and sweet butternut squash in a rich tomato base with warming spices—perfect for cozy dinners or meal prep.
Ingredients
- 1.1 pounds (500 g) butternut squash, peeled and cubed
- 2 chicken leg quarters or 4 skinless thighs
- 1 (14.11 oz / 400 g) can black beans, drained
- 1 (14.11 oz / 400 g) can chopped tomatoes
- 1 onion, finely chopped
- 3 garlic cloves, finely chopped
- 3 sun-dried tomatoes, chopped
- 1½ tsp hot or mild/smoked paprika
- 1 tsp cumin powder
- ½ tsp ground allspice
- ½ tsp ground nutmeg
- ⅔ tbsp coarse sea salt
- 1 bay leaf
- 4 tbsp white wine
- 3 tbsp olive oil
Instructions
- Heat olive oil in a large pot over medium-high heat. Season chicken and brown on all sides. Remove and set aside.
- Reduce heat, add onion and garlic, and cook until softened. Add sun-dried tomatoes and stir.
- Add paprika, cumin, allspice, and nutmeg. Stir until fragrant.
- Deglaze the pot with white wine, scraping up any browned bits.
- Return chicken to the pot. Add squash, tomatoes, black beans, bay leaf, and salt.
- Bring to a boil, then reduce heat, cover, and simmer for 35–45 minutes until chicken is cooked and squash is tender.
- Taste and adjust seasoning. Remove bay leaf and serve warm.
Notes
- Use fresh tomatoes if preferred; add tomato paste for richness.
- To thicken, mash some squash or add a cornstarch slurry.
- Great for freezing—cool completely and freeze for up to 2 months.
- Add greens like spinach or kale in the last 10 minutes for extra nutrients.
- Use chicken breasts for a leaner option; adjust cook time accordingly.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southwestern
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 380
- Sugar: 7g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 90mg
