Spanish Fork Chicken Stew

Yield:

5 servings (serving size: 2 cups stew and 1 teaspoon cilantro)

Recipe from

Nutritional Information

Calories 330
Caloriesfromfat 24 %
Fat 8.8 g
Satfat 1.3 g
Monofat 4.6 g
Polyfat 1.5 g
Protein 27.5 g
Carbohydrate 39.6 g
Fiber 8.3 g
Cholesterol 53 mg
Iron 4.6 mg
Sodium 454 mg
Calcium 112 mg

Ingredients

1 dried ancho chile (about 1/2 ounce)
1/4 cup boiling water
3 cups cubed peeled butternut squash (about 1 pound)
2 tablespoons olive oil, divided
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
Vegetable cooking spray
1 pound skinned boned chicken breasts, diced
3 cups quartered mushrooms (about 8 ounces)
1 cup chopped onion
1/2 cup chopped yellow bell pepper
1/2 cup chopped red bell pepper
5 garlic cloves, minced
6 cups chopped tomato
2 cups sliced zucchini
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 (15 1/2-ounce) can white hominy (pozole blanco), drained
1 tablespoon plain nonfat yogurt
5 teaspoons chopped fresh cilantro

Preparation

Preheat oven to 400°. 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 smooth. Spoon chile purée into a small bowl; set aside.

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. Add chicken and mushrooms, and sauté 5 minutes. Remove chicken mixture from pan; set aside. Heat remaining 2 teaspoons oil in pan over medium-high heat. Add onion, bell peppers, and garlic; sauté 3 minutes. Add 1 tablespoon chile purée, squash, chicken mixture, remaining 1/8 teaspoon salt, remaining 1/8 teaspoon pepper, tomato, zucchini, cinnamon, cumin, and hominy; cover, reduce heat, and simmer 25 minutes, stirring occasionally. Remove from heat; stir in yogurt. Ladle stew into individual bowls; sprinkle with cilantro. Serve with additional chile purée, if desired.

Note: Chef Heidel prefers to serve this stew in a small, hollowed-out sourdough round.

Note:

Chef Don Heidel,

Sundance Resort, Utah,

March 1996