West Indian Chicken and Squash Recipe
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
- 2 Tbsp olive oil- 2 cups chopped onion- 2 cloves garlic, minced- 1 Tbsp tomato paste- 4 tsp mild curry powder- 1/4 tsp ground cloves, nutmeg, or cinnamon (optional!)- 3 cups chopped tomatoes- 2 cups chopped sweet red and yellow peppers- 1/2 cup chicken broth- 2 lbs. skinless chicken breasts (can use drumsticks and thighs to make tastier but it will change the nutrition)- 4 cups peeled squash (butternut is a good choice), cut into 1/2 inch cubes- salt and pepper
In a Dutch oven, a camp oven, or a casserole dish heat oil over medium heat.
Add onion; cook, stirring occasionally, for 5 minutes or until softened. Stir in garlic; cook for 1 minute. Stir in tomato paste, curry powder and cloves and cook for 1 minute.
Stir in tomatoes, red and yellow peppers and broth; bring to boil over high heat. Add chicken and squash; cover and simmer, stirring occasionally for about 30 minutes, or until chicken is cooked through and squash is tender. Season with salt and pepper to taste.
Serving Size: 6 servings
Add onion; cook, stirring occasionally, for 5 minutes or until softened. Stir in garlic; cook for 1 minute. Stir in tomato paste, curry powder and cloves and cook for 1 minute.
Stir in tomatoes, red and yellow peppers and broth; bring to boil over high heat. Add chicken and squash; cover and simmer, stirring occasionally for about 30 minutes, or until chicken is cooked through and squash is tender. Season with salt and pepper to taste.
Serving Size: 6 servings
Nutritional Info Amount Per Serving
- Calories: 325.6
- Total Fat: 7.3 g
- Cholesterol: 88.1 mg
- Sodium: 230.4 mg
- Total Carbs: 28.7 g
- Dietary Fiber: 7.4 g
- Protein: 38.5 g
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