1 Butternut Squash
4 Cloves Garlic, diced
1/2 Onion, chopped
2 cups Low Sodium Chicken Broth
1 Tbsp Olive Oil or 1 Tbsp Butter
4-6 Bacon Strips
2 Chicken Legs with Back, or Thighs, or whatever chicken you enjoy most
(I never go for boneless or skinless, it adds so much more flavor when you keep it on)
1-2 Cups Water
3 Tomatoes, diced
1-2 cups Rice
Spices- I used Italian Blend, Red Chili Flakes, Chicken Seasoning
1-2 Cups Rice (optional – in the dish or made separately)
Heavy Cream or Homemade Cream
Chop the onion, garlic, tomatoes, bacon and cube the butternut squash (don’t know how to cube the squash quickly and easily? I found a good link. I tried and tested it: here you go – French version is also included). Save the seeds- you can bake them later on just like you would pumpkin seeds!
On Medium heat, fill your pot with a layer of olive oil. Add the garlic and let it brown for about 20-30 seconds, then add the onion and bacon. Stir and allow it to cook together for another 30 seconds to a minute.
Add the squash, and the chicken broth. Stir well and allow it to start to simmer.
Add the chicken and spices, baste it with the juices, and add about a cup or two of water. There should be enough liquid to cover the chicken.
Cover and allow to cook for 30-60 minutes, checking on it frequently, and stirring to be sure everything on the bottom gets mixed in with the rest.
At this time, check to to see if the chicken is done. Once the chicken is falling off the bone and does not look pink in the center, move it to a plate and allow it to cool enough for you to work with.
Using a potato masher, mash any chunks of sweet potato that may remain and then stir well.
If you wish to have rice included, add it to the liquid now. While this method works really well because the rice absorbs the flavor of the squash, the other option is to cook the rice separately and use the broth mixture as a topping. This way, you can be sure that the rice is cooked the way you like it, and you can add as much liquid as you want.
In the meantime, get all of the chicken meat off of the bone (it will fall off super easily) and add it back to the dish along with the slices of tomato. Add the cream, stir, cover and allow it to simmer.
Continue to check it and taste test. If you added the rice, check it until you feel like the rice is done, turn off the heat and if it’s missing salt and pepper, add just a touch. Remember to always cater to the preference of who you are serving.
Serve in a bowl, and if you’re a cheese fanatic like I am, top it with some shredded Parmesan.
More Fall and Autumn Appropriate Recipes to come including a Caprese Stuffed Chicken & Apple Crisp!
What are some Autumn Recipes I should try for the cooler weather?