This stew I made from Great Bowls of Fire turned out more like a pilaf dish with all the rice; the flavors were pretty good, and it was nice to have butternut squash in a dish other than soup or baked in the oven. The chicken, tomatoes, garlic, peppers, and onions made for a nice combination with the rice and squash.
You’re gonna love the portion sizes here — chalk up another one for Great Bowls of Fire!
Wow, this is only four servings?? It’s so much food! How many “peppers” is this on the heat index?
The book claims two, but it’s not nearly that spicy…
Nope, it’s not… I love th — I mean, I [heart] the squash.
Thanks for keeping the theme alive.
1 tbsp canola oil
1 medium yellow onion, diced
1 red bell pepper, seeded and diced
4 cloves garlic, minced
2 jalapeño peppers, seeded and minced
1 14-oz can stewed tomatoes
3/4 lb boneless skinless chicken breast, diced
1 tbsp paprika
1 tbsp dried oregano
1 tsp salt
1/2 tsp black pepper
3 1/2 cups chicken broth
2 cups peeled, diced butternut squash
1 1/2 cups long-grain white rice
4 scallions, chopped
In a large saucepan, heat the oil over medium heat. Add the onion, bell pepper, garlic, and jalapeños and cook for 5 minutes, stirring occasionally. Add in the chicken, tomatoes, and all the spices, and cook for an additional 5 minutes. Stir in the broth, squash, and rice and bring to a simmer. Cover and cook about 20 minutes, still over medium heat, or until the squash and rice are tender.
Remove from the heat and let stand 5 minutes. Fluff the rice and serve in wide bowls.
4 ServingsPrint This Recipe