Spicy Chicken and Squash Stew

Perfect for a chilly fall or winter night! And seriously, I am not kidding, this baby is HOT,

Spicy Chicken and Squash Stew

1 1/2 lb. boneless chicken cut into bite sized pieces
1 small yellow onion, chopped
2-3 Habanero pepper, minced (OPTIONAL)
1 Jalapeno, minced
4 garlic cloves, minced
1 teaspoon cumin
1 teaspoon oregano
1 teaspoon red pepper flakes (especially if you don't use habaneros)
2 tablespoons extra virgin olive oil
2 cups low sodium chicken broth
1 cup water
2 cups 1-inch cubes peeled acorn squash
2 tablespoons chopped fresh cilantro
1 tablespoon lime juice

Heat olive oil in a large stock pot or dutch oven over medium flame. Brown chicken pieces on all sides (about 5 minutes) Add onion & minced peppers and continue to cook until softened (about 5 more minutes) Add garlic, cumin, oregano, red pepper flakes and cook for about a minute, stirring frequently. Add squash, water & chicken broth and bring to simmer. Lower heat, cover and simmer for 90 minutes, or until meat and squash are very tender.

Stir in fresh cilantro and lime juice. Serves 4. 

Enjoy!

xoxo

Coni