Spanish Fork Chicken Stew

Yield: 5 servings (serving size: 2 cups stew and 1 teaspoon cilantro)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 330
  • Calories from fat: 24%
  • Fat: 8.8g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 4.6g
  • Polyunsaturated fat: 1.5g
  • Protein: 27.5g
  • Carbohydrate: 39.6g
  • Fiber: 8.3g
  • Cholesterol: 53mg
  • Iron: 4.6mg
  • Sodium: 454mg
  • Calcium: 112mg

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

  1. 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.
  2. 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.
  3. 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.
  4. Note: Chef Heidel prefers to serve this stew in a small, hollowed-out sourdough round.
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