Recipes - print - Squash and Chicken Stew

Squash and Chicken Stew - Recipe

Stew with a Southwest flare.
view recipe online: https://www.recipetips.com/recipe-cards/t--2715/caramel-corn.asp
Squash and Chicken Stew Recipe
Directions
  • Peel and seed squash and cut into bite sized pieces.
  • In a large pot, combine squash, onion, garlic, peppers, chicken, broth, water, lime juice, chili powder, cumin, ground pepper and hot pepper sauce.
  • Bring to a boil, reduce heat and simmer covered for 15 minutes or until squash is tender.
  • Meanwhile, in a small saucepan, melt the butter.
  • Add the flour to the butter and cook, stirring over low to medium heat for approximately one minute.
  • Slowly add 1 cup of broth from the stew and cook until the mixture thickens, shoud be a thick paste.
  • Remove from heat, gradually add this mixture back into the stew, stirring continuously, until it thickens.
  • Stir in cilantro and serve.
 
 
Prep Time: 15 minutes
Cook Time: 20 minutes
Container: soup pot
Ingredients
- large buttercup, acorn or butternut squash
- large onion, chopped
-2 cloves garlic, minced
-2 bell peppers - green, red or yellow, seeded and chopped
-1 1/2 pounds boneless, skinless, chicken breasts, cut into bite sized pieces
- (10 1/2 oz) cans chicken broth
-1 1/2 cups water
-1 tablespoon lime juice
-1 tablespoon chili powder
-1 teaspoon pepper
-1 tablespoon ground cumin
-1 teaspoon pepper
- tabasco sauce to taste
-2 tablespoons butter
-2 tablespoons flour
-1/4 cup cilantro, or more to taste