Friday, July 13, 2012

chicken and butternut squash stew with black beans and avocado



This is a stew we used to make regularly years and years ago in the Fall. I had forgotten about it until my Farmhouse bushel arrived and included two butternut squash. 



It may not sound like the perfect thing for a Summer's evening meal, but if it's been raining for 7 days straight, this really is an ideal supper, that comes together quickly without much fuss in the crock pot -- another bonus on a Friday night -- it's ready for you when you're home from work.  You can also make in a dutch oven on the stovetop (as pictured here), but I most often utilize the crock.



It never hurts when you have so many helpers in the kitchen...


Shred your chicken, and chop your cilantro.  If you are like me, you LOVE cilantro, so I add in lots (about 1/2 cup).  Decide what kind of cilantro fan you are....







Top it with the cool, creamy, local avocado also from your bushel, dollop on some plain greek style yogurt, and you're set for dinner and a movie night indoors -- where it is dry. 


chicken and squash stew with black beans and avocado

2 small, or 1 large butternut squash, peeled and cut into 1 inch dice
4-5 boneless skinless chicken thighs
1 medium onion, cut into 1 inch dice
1 large red bell, seeded and cut into 1 inch dice
1 jalapeno, sliced in half, seeds removed
3-4 cups low sodium chicken stock
1/2 tablespoon chili powder
2 teaspoon sweet paprika
1/2 tablespoon ground cumin seed
1/4 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
1 can black beans, rinsed and drained
1/4 - 1/2 cup fresh cilantro, chopped 
avocado, diced for garnish
squeeze of lime
dollop of greek style plain yogurt 

Place your squash, chicken, onion, red bell, jalapeno, stock, chili powder, paprika, cumin, black pepper and salt into a crockpot.  Cover and cook on low for 6-8 hours.  Remove chicken from pot and allow to cool slightly to handle.  Remove jalapeno pepper halves and discard.  With a wooden spoon, mash some of the squash against the side of the pot to thicken the stew.  Shred the chicken and return to pot.  Stir in black beans.  Stir in cilantro.  Ladle into bowls and garnish with diced avocado, a squeeze of fresh lime, and a dollop of greek style yogurt if desired. 


No comments:

Post a Comment