Estofado de Pollo con Calabaza Butternut

Ingredientes

• 2 Tbsp. avocado oil or other high-smoke point oil
• 1 lb. boneless, skinless, chicken thighs, cut into bite-size pieces
• 2 Tbsp. all-purpose flour
• 1 cup carrots, thinly sliced on diagonal
• 1 medium onion, cut into wedges
• 4 garlic cloves, chopped
• 3 cups chopped butternut squash
• 12 oz. baby gold potatoes, scrubbed + chopped
• 1 (14 oz.) can diced tomatoes
• 2 Tbsp. tomato paste
• 2 cups chicken stock
• 1/2 cup apple juice
• 2 bay leaves
• 1/4 cup fresh chopped parsley
• Kosher salt and fresh black pepper

Preparación

1. 1

   Heat oil in a dutch-oven over medium-high heat. Toss chicken with flour and add to the dutch oven. Season with salt and pepper, to taste. Cook chicken, stirring occasionally, until lightly golden, about 6-8 minutes.

2. 2

   Add about 1/4 cup chicken stock while scraping the bottom of the dutch-oven to loosen browned bits.

3. 3

   Add carrots, onions, and garlic, and cook until onions begin to soften, about 5 minutes.

4. 4

   Add butternut squash, potatoes, diced tomatoes, tomato paste, remaining chicken stock, apple juice, and bay leaves. Season with salt and pepper, to taste. Bring to a simmer, reduce heat to low and let the stew simmer for 30 minutes, covered. Uncover and continue to simmer for 15 minutes longer or until the vegetables are tender. The liquid will slightly reduce.

5. 5

   Discard bay leaves and stir in parsley.