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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Preparation Time

  Cooking Time - 120 minutes, Preparation Time - 20 minutes

• Source

  All Recipes

| 1. Preheat oven to 300 degrees F (150 degrees C). | 2. Combine chicken thighs, butternut squash, onion, chicken stock, paprika, garlic, salt, marjoram, onion powder, garlic powder, oregano, and pepper in an enameled cast iron Dutch oven. Pour tomatoes on top. | 3. Bake, covered, in the preheated oven until chicken is tender, about 1 hour 30 minutes. Uncover and continue baking until most of the butternut squash has melted into the sauce, about 30 minutes more. Shred chicken with 2 forks. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken thigh	1	pound	skinless	1993.2	3.5787	43.3974	200.3619
butternut squash	1	pound	cubed	204.1168	53.025	4.5359	0.4536
yellow onion	1		sliced	114.84	6.8382	0.8265	9.396
chicken stock	1/2	cup		43.2	4.236000000000001	3.0239999999999996	1.44
paprika	2	tablespoons	ground	38.352	7.3426	1.923	1.7530000000000001
garlic	4	cloves	crushed	17.88	3.9672	0.7632	0.06
kosher salt	2 1/2	teaspoons		-	-	-	-
marjoram	3	sprigs	chopped	-	-	-	-
onion powder	2	teaspoons		16.368	3.7978	0.4997	0.0499
garlic powder	1	teaspoon		10.261	2.2546	0.5131	0.0226
oregano	1	teaspoon		2.65	0.6892	0.09	0.0428
black pepper	1	teaspoon	cracked	5.773	1.4708	0.239	0.075
tomato juice	1	can	diced	61.934	12.8604	3.0967	1.0565

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.