The recipe West Vermonter Chicken Stew

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West Vermonter Chicken Stew recipe is a Dinner meal that takes 30 minutes to make. If you enjoy for Dinner, you will like West Vermonter Chicken Stew!

West Vermonter Chicken Stew

West Vermonter Chicken Stew Recipe
West Vermonter Chicken Stew

This is my mom's adaptation of a recipe for West African Chicken Stew -- it features some great, local winter produce. Plus, changes she made (like using squash instead of potatoes and halving the amount of peanut butter) really lighten the dish and load it with more nutrients!

What Course Is West Vermonter Chicken Stew?

West Vermonter Chicken Stew is for Dinner.


How Long Does West Vermonter Chicken Stew Recipe Take To Prepare?

West Vermonter Chicken Stew takes 10 minutes to prepare.


How Long Does West Vermonter Chicken Stew Recipe Take To Cook?

West Vermonter Chicken Stew takes 30 minutes to cook.


How Many Servings Does West Vermonter Chicken Stew Recipe Make?

West Vermonter Chicken Stew makes 6 servings.


What Are The Ingredients For West Vermonter Chicken Stew Recipe?

The ingredients for West Vermonter Chicken Stew are:

2 tsp. vegetable oil
6 skinless chicken thighs (bone-in is fine)
1 cup chopped onion
4 cups peeled and cubed butternut squash *
4 cloves garlic, crushed or minced
1 tsp. freshly ground black pepper
1/2 tsp. salt
1 tsp. ground coriander
1 tsp. cumin
1/2 tsp. red pepper flakes (more if you're brave!)
1 cup water
2 cups low sodium chicken broth
1/3 cup peanut butter (all natural, no sugar added is best)
2 cups stemmed and chopped fresh kale

* I always peel and cube a whole squash, because it's far less expensive that way. It does take patience and a lot of muscle though, so if you prefer, buy 2 packages of the pre-cut squash. HALF those chunks though before using them.


How Do I Make West Vermonter Chicken Stew?

Here is how you make West Vermonter Chicken Stew:

1.) Heat the oil in a large, heavy soup pot or dutch oven over medium-high heat. Add the chicken and cook until completely browned, about 5-7 minutes.2.) Remove the cooked chicken and set aside (I wrap it in some foil for quick clean-up)3.) Add the onion, squash, garlic, and all spices to the pot. Cook until the onions soften, about 5 minutes.4.) Stir in the water, broth, and peanut butter until the PB is smoothly integrated. Return the chicken to the pot. Top the stew with the chopped kale, cover and simmer until squash is thoroughly cooked, about 15 minutes.This makes about 6 servings. Serve as-is with some crusty bread, or over whole wheat couscous or brown rice.Number of Servings: 6Recipe submitted by SparkPeople user BTVMADS.


What's The Nutritional Info For West Vermonter Chicken Stew?

The nutritional information for West Vermonter Chicken Stew is:

  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 266.0
  • Total Fat: 11.8 g
  • Cholesterol: 57.3 mg
  • Sodium: 521.3 mg
  • Total Carbs: 23.0 g
  • Dietary Fiber: 6.3 g
  • Protein: 20.6 g

What Dietary Needs Does West Vermonter Chicken Stew Meet?

The dietary needs meet for West Vermonter Chicken Stew is Gluten Free


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