Warm up with a healthy bowl of chicken stew packed with flavorful veggies, savory spices and tender chicken. Perfect for a rainy spring day.
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8 skinless, bone-in chicken thighs (about 2 pounds)
2 teaspoons extra virgin olive oil
4 medium carrots, cut into 1/2-inch pieces
6 celery ribs, cut into 1/2-inch pieces
3 garlic cloves, minced
1 white onion, diced
1 tablespoon dried oregano
2 teaspoons ground cumin
Kosher salt, optional
1/2 teaspoon freshly ground pepper
2 pounds butternut squash, cut into 1-inch pieces
1 cup wild rice, well-washed and drained
2 quarts fat-free, reduced-sodium chicken broth
1 bunch scallions, white parts and 2 inches of the green, minced
10 sprigs fresh cilantro, finely chopped
Makes 8 servings
Calories: 270
Fat: 5 g
Saturated fat: 1 g
Sodium: 580 mg
Protein: 23 g
Carbohydrate: 35 g
Sugars: 0 g
Dietary fiber: 7 g
— Cleveland Clinic Healthy Heart Lifestyle Guide and Cookbook (© 2007 Broadway Books).
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