Spicy Southeast Asian Chicken And Squash Stew |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 9 |
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Second Runner Up: Cooking Light Market Basket Challenge Ingredients:
2 tablespoons olive oil |
8 skinless, boneless chicken thighs |
2 cups cups fat-free, less-sodium chicken broth |
2 teaspoons grated peeled fresh ginger |
2 hot red chiles, seeded and chopped |
1 1/3 cup minced yellow onion |
1 tablespoon fish sauce |
1 1/2 pounds (1 1/2-inch) cubed peeled butternut squash |
1 (10-ounce) package fresh spinach |
1 (14-ounce) can light coconut milk |
1 teaspoon kosher salt |
1/2 cup cup chopped green onions |
lime wedges (optional) |
1 (8-ounce) package cremini mushrooms, halved |
1/2 teaspoon freshly ground black pepper |
Directions:
1. Heat oil in a large Dutch oven over medium-high heat. Add half of chicken to pan; cook 3 minutes on each side, or until browned. Repeat procedure with remaining chicken; cool. Cut chicken into bite-sized pieces.
2. Reduce heat to medium. Add onion and next 3 ingredients (through chiles) to pan; cook 2 minutes, stirring frequently. Stir in broth, scraping pan to loosen browned bits. Return chicken to pan. Stir in fish sauce and squash; bring to a boil. Cover, reduce heat, and simmer 15 minutes, stirring occasionally. Add mushrooms; cook 5 minutes. Add spinach; cook, covered for 5 minutes, or until spinach is wilted and tender, stirring occasionally. Stir in coconut milk; cook 3 minutes. Stir in salt and pepper. Sprinkle green onions over soup. Garnish with lime wedge, if desired.
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