Burning Tree Chicken & Squash Stew
This tasty and hearty stew, perfect for fall, features chicken thighs, butternut squash, minced garlic, hominy, carrots and a touch of cumin.
3 tbsp. canola oil
2 lb. chicken thigh strips
5 oz. chopped yellow onion
2 tbsp. minced garlic
1 3⁄4 lb. butternut squash, peeled, seeded, diced
1 1⁄4 lb. fancy golden hominy, drained
1 lb. sliced carrots
3 1⁄4 cups diced tomatoes
2 tbsp. chicken base, without MSG
2 tbsp. sugar
2 tsp. salt
2 tsp. ground cumin
2 tsp. mild chili powder
1. Heat oil in pan. Sauté chicken and onions until mostly cooked through. Add garlic and cook a few more minutes until garlic is cooked.
2. Add remaining ingredients and 3¼ cups water, mix and bring to a boil. Lower to a simmer and cook until vegetables are tender, about 30 minutes. Serve next to or on top of rice.
Recipe by Purdue University, West Lafayette, Ind.