Recipe compliments of Rick and Lynne
| Cuisine: Mexican | Type: Stew | Serves: 4 |
|
Source:
|
Rachel Ray |
|
Attributes:
|
Healthy |
|
Comments:
|
We used butternut squash instead of acorn and it was great |
|
Serving Suggestions:
|
|
Ingredients:
|
1 tbs. extra-virgin olive oil 1 red onion, finely chopped 1 red or orange bell pepper, finely chopped 1 jalapeno, seeded and finely chopped 2 garlic cloves, finely chopped or pressed 1 tbs. Chinese five-spice powder 2 tsp. chili powder 1 acorn squash (or butternut), about 2 lbs—halved lengthwise, seeded, peeled and cut into 1-inch pieces one 28 oz. can diced tomatoes with their juices 1 whole skinless, boneless chicken breast (about 1 1/2 lbs), cut into 1-inch pieces 1 cup light beer, such as pilsner 1 tbs. unsweetened cocoa powder 1 tsp. brown sugar one 15.5 oz. can pinto beans, drained juice of 2 limes (about 3 tblsp), plus 1 lime cut into wedges for serving Cilantro, if desired for serving sour cream or plain yogurt for serving |
 |
|
Instructions:
|
1. Heat the olive oil in a large Dutch over or pot over medium-high heat. Add the onion and cook, stirring, until softened, about five minutes. Add the bell pepper, jalapeno, garlic, five-spice powder and chili powder and cook for 3 minutes. Stir in the squash pieces, chicken pieces, tomatoes, beeer, cocoa powder and brown sugar. Bring the mixture to a boil, stirring, then reduce the heat and simmer for 20 minutes. 2. Stir in the pinto beans and lime juice and cook for 5 minutes. Let the stew cool slightly, then ladle into bowls and top each serving (if desired) with cilantro, a dollop of sour cream or yogurt and a lime wedge. |
|
Related recipes:
|
None |
2007-03-12