This hearty dish combines tender chicken, flavorful spices, and wholesome butternut squash with perfectly cooked rice. It's a comforting meal that brings together simple ingredients for a satisfying experience.
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Season the chicken breast fillets and thighs with paprika, pepper, and crushed garlic.
Heat a large pan and sear the chicken until lightly browned on both sides.
Add the onions and cook until they soften slightly.
Stir in the soya sauce and mix well to coat the chicken and onions.
Add the peeled and cut butternut squash to the pan and cook for a few minutes.
Pour in enough water to cover the ingredients and bring to a boil.
Reduce the heat and let it simmer until the chicken and butternut squash are tender.
In a separate pot, cook the parboiled rice according to package instructions.
Serve the chicken and butternut mixture over the cooked rice.
For extra flavor, marinate the chicken in the spices and soya sauce for 30 minutes before cooking.
You can substitute butternut squash with sweet potatoes if preferred.
Use low-sodium soya sauce to control the saltiness of the dish.
Can I use chicken thighs only instead of a mix of fillets and thighs?
Yes, you can use chicken thighs only. They tend to be juicier and add more flavor to the dish.
Can I use brown rice instead of white rice?
Yes, brown rice can be used, but it may require a longer cooking time.
How do I know when the butternut squash is cooked?
The butternut squash is cooked when it becomes tender and can be easily pierced with a fork.
Can I make this dish ahead of time?
Yes, you can prepare the chicken and butternut mixture ahead of time and reheat it when ready to serve.
What can I serve with this dish?
You can serve it with a side of steamed vegetables or a fresh salad for a complete meal.
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