Ancho chicken and chickpea stew
1 medium, quartered
Uncooked butternut squash
4 cup(s), peeled, cubed
4 medium clove(s), unpeeled
Sun-dried hot chile pepper(s)
2 item(s), ancho variety
1 cup(s), boiling
Uncooked boneless skinless chicken breast
10 oz, (2 5-ounce breasts)
Canned chicken broth
Canned diced tomatoes
½ tsp, or to taste
15½ oz, rinsed and drained
4 Tbsp, chopped
1 item(s), cut into 4 wedges
- 1 Preheat oven to 425°F. Spray large rimmed baking sheet with nonstick spray.
- 2 Cut 3/4 of the onion into 1/2-inch wedges and place on prepared pan. Add squash and garlic to pan; lightly spray vegetables with olive oil nonstick spray. Sprinkle with cumin and oregano and toss to coat. Spread in single layer and roast, stirring once, until softened and lightly browned, about 25 minutes.
- 3 Meanwhile, place chiles in small bowl and add boiling water to cover; let stand until softened, about 20 minutes. Drain chiles and discard water. Discard stem and seeds and finely chop chiles.
- 4 Meanwhile, chop remaining 1/4 onion and place in large saucepan. Add chicken, broth, and bay leaves; bring to boil over medium-high heat. Reduce heat, cover, and simmer until chicken is cooked through, about 15 minutes. Transfer chicken to plate with slotted spoon; set chicken aside. Remove and discard bay leaves; set broth mixture aside.
- 5 Squeeze garlic from skins into blender. Add squash, roasted onion, chiles, tomatoes, reserved broth mixture, salt, and pepper; puree. Return to saucepan.
- 6 Shred chicken using 2 forks; add to saucepan. Stir in chickpeas. Set over medium heat and cook, stirring occasionally, until heated through, about 5 minutes. Season to taste with additional salt, if desired.
- 7 Ladle stew evenly into 4 bowls; sprinkle with cilantro and serve with lime wedges.
- Serving size: (1 3/4 cups)