冬南瓜燜雞 Butternut Squash and Chicken Stew

材料 Ingredients:

• 雞腿肉chicken thights x 8
• 紅蘿蔔carrot x 4
• 西芹celery ribs x 6
• 蒜garlic x 3
• 洋蔥onion x 1
• butternut squash x1 (around 2 pounds)
• dried oregano 1 tablespoon
• cumin 1 tablespoon
• 黑椒black pepper a little bit
• 清雞湯chicken borth 1 cup
  

做法 Procedure:

1. 雞腿肉去皮和肥，洗淨之後抹乾備用。Remove the fat and skin from the chicken, rinse and pat dry, set aside.
2. 紅蘿蔔和西芹切半吋長，洋蔥切件。Carrot, celery cut in 1/2" pieces, onion diced.
3. Butternut squash去皮切件。Peel and cut/chop the butternut squash into pieces.
4. 蒜剁碎。Garlic minced.
5. 放油之後加蒜 Put the oil in the big pot, add the garlic and saute it.
6. 加雞腿肉、紅蘿蔔和洋蔥炒至雞肉熟 Add the chicken, carrot and onion, saute it till the chicken turns brown.
7. 加西芹、oregano、cumin、黑椒、清雞湯和 水，水滾之後慢火煮大約半小時Add the celery, oregano, black pepper, cumin, chicken borth, and 1/2 cup water, gently stir, cover and simmer for about 30 mins.
8. 加butternut squash再煮20分鐘即可。Add the butternut squash, stir a little, and cover and simmer for about 20 mins. or until it done. The butternut squash and carrot are very sweet, add 1/4 teaspoon salt, the taste much better.

- 瓜需硬但是過熟會容易爛。Even the butternut squash is very hard, if you overcook it then it will "melt."
- 可以加野米或糙米在（7)中一齊煮。You can also add some wild rice or brown rice into it (step 7).