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Spanish Fork Chicken Stew

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Ingredients
  Dried ancho chile 1⁄2 Ounce
  Boiling water 1⁄4 Cup (4 tbs)
  Butternut squash 1 Pound, peeled, cubed
  Olive oil 2 Tablespoon, divided
  Salt 1⁄2 Teaspoon, divided
  Pepper 1⁄2 Teaspoon, divided
  Vegetable cooking spray 1
  Skinned boned chicken breasts 1 Pound, diced
  Quartered mushrooms 8 Ounce
  Onion 1 Cup (16 tbs), chopped
  Yellow bell pepper 1⁄2 Cup (8 tbs), chopped
  Red bell pepper 1⁄2 Cup (8 tbs), chopped
  Garlic 5 Clove (25 gm), minced
  Tomato 6 Cup (96 tbs), chopped
  Zucchini 2 Cup (32 tbs), sliced
  Ground cinnamon 1 Teaspoon
  Ground cumin 1 Teaspoon
  Canned hominy 15 1⁄2 Ounce, drained (1 Can Pozole Bianco)
  Plain nonfat yogurt 1 Tablespoon
  Cilantro 5 Teaspoon, chopped
Directions

Remove stem and seeds from chile.
Combine chile and boiling water in a small bowl; cover and let stand 1 hour.
Place chile and water in a food processor, and process until mixture is smooth.
Spoon chile puree into a small bowl, and set aside.
Preheat oven to 400°.
Combine squash, 2 teaspoons oil, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a 13 x 9-inch baking dish coated with cooking spray; toss well.
Cover and bake at 400° for 5 minutes.
Sprinkle 1/4 teaspoon salt and 1/4 teaspoon pepper over chicken.
Heat 2 teaspoons oil in a large Dutch oven over medium heat until hot.
Add chicken and mushrooms; saute 5 minutes.
Remove chicken mixture from pan, and set aside.
Heat remaining 2 teaspoons oil in pan over medium-high heat until hot.
Add onion, bell peppers, and garlic; saute 3 minutes.
Add 1 tablespoon chile puree, squash, chicken mixture, and next 6 ingredients; cover, reduce heat, and simmer 25 minutes, stirring often.
Remove from heat; stir in yogurt.
Ladle stew into individual bowls; sprinkle with cilantro.

Recipe Summary

Cuisine: 
Spanish
Course: 
Main Dish
Method: 
Stewed
Ingredient: 
Chicken

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