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| 1 Tbs |
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extra-virgin olive oil |
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| 1 |
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red onion, finely chopped |
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| 1 |
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red or orange bell pepper, finely chopped |
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| 1 |
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jalapeno, seeded and finely chopped |
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| 2 |
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garlic cloves, finely chopped |
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| 1 Tbs |
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Chinese five-spice powder |
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| 2 tsp |
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chili powder |
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| 1 |
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acorn squash (about 2 lbs), halved lengthwise |
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| 1 |
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whole skinless, boneless chicken breast (about 1.5 lbs), cut into 1" pieces |
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| 1 |
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can diced tomatoes with their juices, (28 oz) |
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| 1 cup |
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light beer, such as pilsner |
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| 1 Tbs |
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unsweetened cocoa powder |
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| 1 tsp |
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brown sugar |
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| 1 |
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can pinto beans, (15.5 oz) drained |
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| 3 |
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limes (2 juiced, about 3 TBS of juice; 1 cut into wedges for serving) |
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Cilantro, for serving |
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FF sour cream, for serving |
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| 1 |
Heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the onion and cook, stirring, until softened, about 5 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, beer, 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 5 minutes. Let the stew cool slightly, then ladle into bowls and top each serving with some cilantro, a dollop of sour cream, and a lime wedge. |
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| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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