Spanish Fork Chicken Stew |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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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 |
Directions:
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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