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Squash and Chicken Stew Recipe
Submitted by RecipeTips.com
Stew with a Southwest flare.
Squash and Chicken Stew Recipe (+)
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Ingredients
Directions
-
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
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1 tablespoon lime juice
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1 tablespoon chili powder
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1 teaspoon pepper
-
1 tablespoon ground cumin
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1 teaspoon pepper
tabasco sauce to taste
-
2 tablespoons butter
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2 tablespoons flour
-
1/4 cup cilantro, or more to taste
Serving Description
: 2 cups
Container
: soup pot
Prep Time
: 15 minutes
Cook Time
: 20 minutes
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.
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Quick Tags
American
Chili Soups and Stew
Cook Range
Dinner
Easy
Lunch
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