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
:Large skillet, small saucepan
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 jalapeÃ±o.
SautÃ© 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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