Chicken Stew with Butternut Squash and Mushrooms

Here is another recipe using coconut milk. Sometimes, it is hard to know about cooking methods, but this recipe is easy to follow with simple ingredients. Even though someone never before, this dish still can be pulled off. The meal is very tasty and healthy.

Ingredients:
2 chicken thighs, washed and cut up
Marinade ingredients:
1 tsp salt
1 tsp soy sauce
1/4 tsp black pepper
1 tsp mushroom seasoning
Other ingredients:
5 dried shitake mushrooms
3 button mushrooms
1 cup butternut squash
1/2 red onion, cut thick sliced
2 garlic cloves, minced
1 cup coconut milk
1 cup chicken broth
2 tbs oil
 
Garnish with green onions and cilantro

Directions:
Place chicken pieces in a bowl and combine with the marinade ingredients. Mix well. Marinate for 1 hour.

Soak shitake mushroom in water for a few hours. Drain and squeeze out the excess water. Cut into pieces.
I use the frozen butternut squash sold Costco. It is already cut into cubes. There is no need to thaw.
Cut button mushrooms in quarters.
Heat oil in a sauté pan. Add chicken and brown the chicken.

 Stir in red onion and garlic.

Cook for 3 minutes and add dried mushrooms. Pour the coconut milk in and cook for 10 minutes. Add fresh mushrooms and squash.

 Add stock and bring to boil. Simmer until the chicken cooks through, and the squash is tender (about 30 minutes). Adjust the seasoning with more salt and some sugar. Sprinkle with green onions and cilantro.

This meal can be served with rice, bread, or by itself.