Easy Chicken and Butternut Squash Stew

Ingredients

• 1.5 cups chopped fresh cilantro
• 1.5 teaspoons dried oregano
• 1 teaspoon ground cumin
• 1 pinch salt and ground black pepper to taste
• 6 skinless, boneless chicken thighs
• 1 tablespoon olive oil, or as needed
• 1 large onion, chopped
• 6 cloves garlic, chopped
• 2 pounds butternut squash, cut into 1-inch cubes
• 1 (28 ounce) can diced tomatoes
• 1.5 cups chicken broth
• 1.5 teaspoons hot paprika

Steps

1. Mix cilantro, oregano, cumin, salt, and pepper together in a bowl. Coat chicken thighs with spice mixture.
2. Heat oil in a skillet over medium-high heat. Add chicken, onion, and garlic; cook until chicken is browned, 4 to 5 minutes on each side. Add squash, tomatoes, chicken broth, and paprika. Bring to a boil; reduce heat and let simmer until chicken is no longer pink in the center and squash is tender, about 25 minutes.