INGREDIENTS:2 Tbsps. canola oil 3/4 lb. chicken, white moat raw,1 in. dice 3/4 lb. chicken thigh moat, skinless, boneless, 1 in. dice ½ tsp. sea salt ½ tsp. black pepper 2 tsps. garlic, minced 8 oz. carrots, ½ in. dice 8 oz. red onion, ½ in. dice 8 oz. celery, ½ in. dice 1 lb. pillow squash, 1 in. dice 1 lb. zucchini, 1 in. dice 64 oz. chicken stock 1 lb. plum tomatoes, ½ in. dice 1-½ lbs. red potatoes, ½ in. dice 4 oz. green olives, ¼ in. slices 8 oz. fresh spinach, chopped 8 oz. Feta ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.