Reviews (1) Add Rating & Review 82 Ratings 5 star values: 23 4 star values: 25 3 star values: 21 2 star values: 9 1 star values: 4 Martha Stewart Member Rating: 5 stars 02/12/2014 Love, love, love this recipe. And so does everyone I've ever made it for. I have only used the butternut squash. But, it's just a real crowd pleaser and naturally gluten and dairy free so it works for lots of people with food allergies.
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Gallery Chicken and Rice with Kabocha Squash Credit: Johnny Miller Recipe Summary prep: 40 mins total: 1 hr 15 mins Servings: 6
Ingredients Ingredient Checklist 2 tablespoons vegetable oil, divided 6 skin-on chicken thighs Coarse salt and pepper 1 medium white onion, diced medium 1/2 large kabocha squash, seeded and cut into large chunks (4 cups) 2 cloves garlic, minced 6 sprigs oregano 1 1/2 cups Arborio rice 1/4 cup dry white wine, such as Chardonnay 3 1/2 cups chicken broth
Cook’s Notes When you’re really in a hurry, get a head start on dinner with a container of prepped butternut squash. It can be swapped into this recipe, or almost any that calls for cubed winter squash.
Gallery Chicken and Rice with Kabocha Squash Credit: Johnny Miller
Recipe Summary prep: 40 mins total: 1 hr 15 mins Servings: 6
Gallery
Chicken and Rice with Kabocha Squash Credit: Johnny Miller
Chicken and Rice with Kabocha Squash
Credit: Johnny Miller
Chicken and Rice with Kabocha Squash
Recipe Summary prep: 40 mins total: 1 hr 15 mins Servings: 6
Recipe Summary
prep: 40 mins total: 1 hr 15 mins
Servings: 6
prep: 40 mins
total: 1 hr 15 mins
prep:
40 mins
total:
1 hr 15 mins
Servings: 6
6
Ingredients
Ingredients
- 2 tablespoons vegetable oil, divided 6 skin-on chicken thighs Coarse salt and pepper 1 medium white onion, diced medium 1/2 large kabocha squash, seeded and cut into large chunks (4 cups) 2 cloves garlic, minced 6 sprigs oregano 1 1/2 cups Arborio rice 1/4 cup dry white wine, such as Chardonnay 3 1/2 cups chicken broth
Directions
Preheat oven to 375 degrees. In a large heavy pot with a tight-fitting lid, heat 1 tablespoon oil over high. Season chicken with salt and pepper. In batches, cook chicken, skin side down, until deep golden and fat is rendered, 6 to 8 minutes. Flip and cook 1 minute more. Transfer chicken to a plate. Discard fat and wipe pot clean.
Reduce heat to medium-high and add remaining tablespoon oil to pot. Add onion and squash and cook until onion is translucent, 8 minutes. Add garlic and oregano and cook until fragrant, 30 seconds. Add rice and cook, stirring, until opaque, 2 minutes. Add wine and cook, stirring, until completely evaporated, 2 minutes. Return chicken to pot, skin side up, and add broth, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Bring to a boil; cover, transfer to oven, and cook until liquid is absorbed and rice is tender, 25 minutes. Let sit, covered, 10 minutes.
Cook’s Notes When you’re really in a hurry, get a head start on dinner with a container of prepped butternut squash. It can be swapped into this recipe, or almost any that calls for cubed winter squash.
Cook’s Notes
When you’re really in a hurry, get a head start on dinner with a container of prepped butternut squash. It can be swapped into this recipe, or almost any that calls for cubed winter squash.
Reviews (1)
Add Rating & Review 82 Ratings 5 star values: 23 4 star values: 25 3 star values: 21 2 star values: 9 1 star values: 4
Martha Stewart Member Rating: 5 stars 02/12/2014 Love, love, love this recipe. And so does everyone I've ever made it for. I have only used the butternut squash. But, it's just a real crowd pleaser and naturally gluten and dairy free so it works for lots of people with food allergies.
Reviews (1)
Add Rating & Review 82 Ratings 5 star values: 23 4 star values: 25 3 star values: 21 2 star values: 9 1 star values: 4
Add Rating & Review
82 Ratings 5 star values: 23 4 star values: 25 3 star values: 21 2 star values: 9 1 star values: 4
82 Ratings 5 star values: 23 4 star values: 25 3 star values: 21 2 star values: 9 1 star values: 4
82 Ratings 5 star values: 23 4 star values: 25 3 star values: 21 2 star values: 9 1 star values: 4
5 star values: 23 4 star values: 25 3 star values: 21 2 star values: 9 1 star values: 4
Martha Stewart Member Rating: 5 stars 02/12/2014 Love, love, love this recipe. And so does everyone I've ever made it for. I have only used the butternut squash. But, it's just a real crowd pleaser and naturally gluten and dairy free so it works for lots of people with food allergies.Martha Stewart Member
Rating: 5 stars 02/12/2014
Love, love, love this recipe. And so does everyone I’ve ever made it for. I have only used the butternut squash. But, it’s just a real crowd pleaser and naturally gluten and dairy free so it works for lots of people with food allergies.
Rating: 5 stars
All Reviews for Chicken and Rice with Kabocha Squash
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Chicken and Rice with Kabocha Squash
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
