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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