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Squash and Chicken Stew Recipe

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Stew with a Southwest flare.
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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