Recipes - print - Chicken and Squash Stew

Chicken and Squash Stew - Recipe

Southwest flavors enhance this tasty, fall inspired stew.
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Chicken and Squash Stew Recipe
  • Peel and seed the squash.
  • Cut into bite size pieces.
  • Heat 3 tablespoons of oil in a large skillet.
  • Add the squash, onion, garlic, pepper and jalapeño.
  • Sauté for 15-20 minutes or until the squash and pepper are tender.
  • Add the chicken, lime juice, chili powder and cumin.
  • Stir to combine.
  • Add the chicken broth, pepper and hot sauce to taste.
  • Bring all to a boil, reduce heat and simmer, covered for 15 minutes.
  • In a small saucepan, melt butter.
  • Add the flour and cook, stirring over low heat for approximately 1 minutes.
  • Stir in one cup of the liquid from the stew and continue to stir until it thickens.
  • Remove from heat, slowly stir this into the stew, allowing it to cook and thicken into the stew.
  • Serve with cilantro and sour cream.
Prep Time: 30 minutes
Cook Time: 45 minutes
Container: Large skillet, small saucepan
Servings: 8
-1 butternut squash or acorn squash
-3 tablespoons olive oil
-1 onion - large and chopped
-2 cloves garlic - chopped
-2 bell peppers - red, green or yellow, rough chopped
-1 jalapeño - seeded and chopped
-1 1/2 pounds chicken - white or dark meat, cooked and cut into bite size pieces
-32 ounces chicken broth
-1 tablespoon lime juice
-1 tablespoon chili powder
-1 tablespoon cumin
- pepper to taste
- hot pepper sauce to taste
-30 ounces black beans - drained
-2 tablespoons butter
-2 tablespoons flour
- garnish with cilantro and sour cream