Santa Fe Chicken & Squash Stew
Serve warm corn tortillas with this hearty stew, or blue corn tortillas, a specialty of New Mexico and available in many supermarkets.
  • 1 large butternut squash (about 3-1/4 pounds); peeled, seeded, and cut into 1-inch chunks
  • 1-1/2 pounds chicken legs, split into drumsticks and thighs and skinned
  • 2 large red bell peppers, cut into 1-inch chunks
  • 1 large onion, cut into 1-inch chunks
  • 1-1/2 cups canned chicken broth diluted with 1-1/2 cups water, or 3 cups homemade chicken broth
  • 2 fresh jalapeqo peppers, halved, some seeds removed
  • 1 tablespoon chili powder
  • 1 tablespoon cumin seed
  • 3/4 teaspoon black pepper
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1/2 cup chopped cilantro

1. In a Dutch oven or flameproof casserole, combine squash, chicken, bell peppers, onion, diluted broth, jalapeqos, chili powder, cumin seed and black pepper. Cover and bring to a boil over high heat. Reduce heat to low and simmer until squash and chicken are tender, about 20 minutes.

2. Remove chicken from stew and set aside to cool slightly. Meanwhile, mash some of squash against side of pan to thicken stew.

3. When chicken is cool enough to handle, pull off meat and return it to stew. Stir in beans and warm stew over medium heat until heated through. Stir in cilantro and remove jalapenos before serving.

Nutritional Information
Per serving: 251 calories, 3.9g total fat, 0.7g saturated fat, 0.8g monounsaturated fat, 0.8g polyunsaturated fat, 3.6g dietary fiber, 20g protein, 38g carbohydrate, 52mg cholesterol, 442mg sodium.
Good source of: beta-carotene, folate, potassium, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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