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Squash and Chicken Stew

Picture
  Yield: 6 servings

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:

  1. Peel and seed squash and cut into bite sized pieces.
  2. In a large pot, combine squash, onion, garlic, peppers, chicken, broth, water, lime juice, chili powder, cumin, ground pepper and hot pepper sauce.
  3. Bring to a boil, reduce heat and simmer covered for 15 minutes or until squash is tender.
  4. Meanwhile, in a small saucepan, melt the butter.
  5. Add the flour to the butter and cook, stirring over low to medium heat for approximately one minute.
  6. Slowly add 1 cup of broth from the stew and cook until the mixture thickens, should be a thick paste.
  7. Remove from heat, gradually add this mixture back into the stew, stirring continuously, until it thickens.
  8. Stir in cilantro and serve.


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