Spicy Southeast Asian Chicken And Squash Stew

Spicy Southeast Asian Chicken And Squash Stew
Photo by www.myrecipes.com

Ingredients

  • 1 (8-ounce) package cremini mushrooms, halved
  • 1 tablespoon fish sauce
  • ½ cup cup chopped green onions
  • 1 1/3 cup minced yellow onion
  • 1 ½ pounds (1 1/2-inch) cubed peeled butternut squash
  • 1 teaspoon kosher salt
  • 2 cups cups fat-free, less-sodium chicken broth
  • + 8 more ingredients
    • 1 (10-ounce) package fresh spinach
    • 1 (14-ounce) can light coconut milk
    • Lime wedges (optional)
    • ½ teaspoon freshly ground black pepper
    • 2 teaspoons grated peeled fresh ginger
    • 8 skinless, boneless chicken thighs
    • 2 tablespoons olive oil
    • 2 hot red chiles, seeded and chopped

1. Heat oil in a large Dutch oven over medium-high heat. Add half of chicken to pan; cook 3 minutes on each side, or until browned. Repeat procedure with remaining chicken; cool. Cut chicken into bite-sized pieces. 2. Reduce heat to medium. Add onion and next 3 ingredients (through chiles) to ...

View full recipe at My Recipes

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