Recipes
Ingredients
 Recipes   
Search for recipes
Recipes
Email or User Name    Password (forgot) Register
 
 Remember Me?
    Join For Free
Welcome :
My Profile Log Out
    Member Information   (Free)
To keep track of your recipes and Nutrition plans
User Name
 
Password
Re-type Password
Email
Postal or Zip code
Remember Me     Privacy
 
Print
Add to my Recipe Box
Create My version
My Nutrition
You can save these recipes into your own recipe box and easily change the individual ingredients and servings to make your own versions. To get started click Here.

Recipes - Rachel Rays 8 spice squash and chicken thigh stew with lentil rice Recipe

Recipe Name

Rachel Ray's 8 spice squash and chicken thigh stew with lentil rice

Submitted by lindafoxmn
Recipe Description Indian chicken and lentil dish
Quantity 2 Quantity Unit thighs Servings  
Prep Time (minutes) 20 Cook Time (minutes) 45 Ready In (minutes) 65
 Recipe Nutrition ... build a NutritionPlan with our meal planner  Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
8
thighs, bone and skin removedBoneless skinless chicken thighs
2
tablespoonsflour
1
tablespoonbutter
2
tablespoonsolive oil
1
largeOnion, chopped
1
pepper1 Jalapeno pepper, finely diced
3
cupschicken stock, low salt
2
cups, cubesbutternut squash peeled, seeded, & cut into 1" cubes (3 Lb squash)
1
ouncediced tomatoes (28 oz can)
3
cupsSpinach, fresh baby
1
cuplentils, uncooked
Steps
Sequence Step
1Dredge thighs in flour. Brown in pan with butter and EVOO. Remove from pan. Add to pan spices (see recipe)onions, chilies, salt and cook till veg''s are tender. Pour in 2 cups of stock with squash and tomato''s and cook till tender. Add chicken back in. When chicken cooked through add the spinach and serve with lentils and brown rice.






Please enter your name for this version.
 
Home    Recipes    The System    Nutrition Resources    About    Contact  

© RecipeNutrition.com