Spanish Fork Chicken Stew Recipe

Name: Spanish Fork Chicken Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 400u00b0. 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 puree 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 400u00b0 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 saute 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; saute 3 minutes. Add 1 tablespoon chile puree, 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 puree, if desired.
4
Note: Chef Heidel prefers to serve this stew in a small, hollowed-out sourdough round.

1972

kcal

Calories

165

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 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, and more.

Yes, Spanish Fork Chicken Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spanish Fork Chicken Stew

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