Makes 6 servings, 257 cal, 7.3 gm fat, 18.7 gm cho, 29.7 gm pro
I know that most of you are hoping, or expecting, a New Year’s type of blog post. Trust me, I contemplated whether I should post this recipe or do my rah rah, gettem’ going post as my first blog of 2011.
I am probably a bit different then most when it comes to reviewing the past and making my plans to step forward. As the new year approaches I tend to start reviewing the past year in my mind and start to think about what I’d like to accomplish in the year to come. Very seldom have I had all of my goals written down right at the new year, I like to mull them over and think about how, and if, I can accomplish them. I like to access everything I want to do, prioritize and then re-rank those items that still didn’t get accomplished the previous year. I like to separate my goals between personal, business and home and I like to do this on an evening when I know I have the WHOLE night to myself.
My point, I like to think about most things before expressing my thoughts. Hence the recipe blog. Today is a busy day of catching up and to be consistent with what one of my new goals will most likely be, I would like to get a blog post out.
This one I don’t need to think twice about, I’ve made this recipe so many times it’s a no brainer, delicious! It comes somewhat late in the season because the squash pickings are getting slim so hurry and make this one before it’s too late! I made this about a week ago as well as squash lasagna on New Year’s so I know there’s still some good squash on the shelves! Oh, and you could buy two and try the Quinoa, Roasted Squash and Black Bean Salad from an earlier post!
Peel and seed 1 large butternut squash, about 3 lbs, then cut into bite size pieces; peel 1 large onion and chop into bite size pieces; mince 2 cloves garlic; seed 2 green or red or yellow or orange or combination of any and cut into bite size chunks.
In a large pot combine above with 6 chicken breasts (I like using bone on for more flavor), 1 liter chicken broth, 2 C water, juice from 1/2 a lime, 2-3 T chili pwd, 1 T cumin, 1 t black pepper, 2 t, or to taste, hot sauce (I use Nando’s Chickenland medium Peri-Peri sauce). Bring all to boil then reduce heat to simmer, covered, 30 minutes.
Take out chicken breasts, allow to cool and remove meat, shredding into bite size pieces, add back to pot with 1-15oz can black beans, drained. Warm stew through.
Now the thickening part. I use 2 T butter and 2 T flour and make a roux. You can do this or do it with just water and flour or corn starch or even skip the thickening part, your choice.
To make the roux: in a small saucepan melt the butter and then add the flour and cook over low-medium heat for a minute or two, stirring the whole time, do not let it burn! Slowly add about a cup of the stew broth to the roux and cook until it becomes a thick paste. Remove from heat and add 1/4 of of this mixture to the stew, stir and let it incorporate then continue with the additional quarters until desired gravy thickness is attained.