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Squash and Chicken Stew Recipe
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Squash and Chicken Stew Recipe
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Stew with a Southwest flare.
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.
Container
: soup pot
Prep Time
: 15 minutes
Cook Time
: 20 minutes
Serving Description
: 2 cups
Ingredients
-
1 large buttercup, acorn or butternut squash
-
1 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
-
2 (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
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USDA Nutrition Facts
Chicken stewing dark meat meat only raw
Chicken stewing light meat meat only raw
Chicken stewing giblets cooked simmered
Chicken stewing giblets raw
Chicken stewing meat only cooked stewed
Quick Tags
American
Chili Soups and Stew
Cook Range
Dinner
Easy
Lunch
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