Squash and Chicken Stew

Yield: 6 servings
Prep time: 1 mins
Cook time: 20 min
Ingredients
Directions:
Prep time: 1 mins
Cook time: 20 min
Ingredients
- 1 large Carnival 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
- 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
Directions:
- 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, should 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.