Spanish Fork Chicken Stew
|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|
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.