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Wonderful cold- weather
dish...
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1 Tbs |
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extra-virgin
olive oil |
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1 medium |
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red onion,
finely chopped |
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1 medium |
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red or
orange bell pepper, finely chopped |
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1 medium |
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jalapeño,
seeded and finely chopped |
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2 cloves |
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garlic,
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 medium |
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(2 lb.)
acorn squash, halved lengthwise, seeded, peeled
and cut into 1-inch pieces |
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1 whole |
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skinless,
boneless chicken breast (about 1½ lbs.), cut
into 1-inch pieces |
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28 ounce |
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can diced
tomatoes with their juices |
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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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15.5 ounce |
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can pinto
beans, drained |
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3 medium |
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limes, 2
juiced (about 3 T.), plus 1 lime cut into
wedges, for serving |
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cilantro,
for serving |
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sour cream
or plain yogurt, for serving |
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1 |
Heat olive oil in a
large Dutch oven or pot over medium-high heat. Add onion
and cook, stirring, until softened, about 5 minutes. Add
bell pepper, jalapeño, 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. |
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2 |
Stir in the pinto
beans and lime juice and cook for 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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Servings: 4 |
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Recipe Source |
| EveryDay
with Rachael Ray |
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