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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.

At a glance

Main Ingredient

Chicken

Cuisine Type

American

Menu Part

Soup

Serves

32 1⁄2-cup servings

Yield: 32 1⁄2-cup servings

Ingredients

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

Methods/Steps

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.

Related Terms:

Chicken, American, Soup

Comments

Kennesaw State University named Innovator of the Year at #NRAShow2013. Also honored for sustainability at Innovation awards.

- fsdeditor

11:34am on May 24, 2013

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