Squash and Chicken Stew

  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.
   
   

---