Chicken and Squash Stew Recipe

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Southwest flavors enhance this tasty, fall inspired stew.
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  • 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
Container:Large skillet, small saucepan
30 mins
45 mins
1.25 hrs
  • 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.
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