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Squash and Chicken Stew Recipe

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Stew with a Southwest flare.

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Servings: 2 cups

Ingredients

large buttercup, acorn or butternut squash
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
(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

Container:soup pot

Directions

PREP

15 mins

COOK

20 mins

READY IN

35 mins

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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Squash and Chicken Stew Recipe Reviews

squash and chicken stew

Average of 4.00 out of 5 stars

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Reviewed By jazwaz

"Thanks for this recipe it's very delicious, full of flavour and simple to make. However, it is VERY spicy! I recommend halving or quartering the amounts for the chilli powder and cumin and pepper and for those who want flavour and not spice, try tumeric and paprika in place of the aforementioned spices. perhapd with a little bit of ginger and a TSP of honey? I whipped up some dumplings and added to the stew (the recipe needed an extra cup of boiling water as the dumplings do soak up a lot of liquid. This stew together with the dumplings easily fed my family of four (all boys)."