This stew I made from Great Bowls of Fire turned out more like a pilaf dish with all the rice; the flavors were pretty good, and it was nice to have butternut squash in a dish other than soup or baked in the oven. The chicken, tomatoes, garlic, peppers, and onions made for a nice combination with the rice and squash.

Chris says:

You’re gonna love the portion sizes here — chalk up another one for Great Bowls of Fire!

Lisa says:

Wow, this is only four servings?? It’s so much food! How many “peppers” is this on the heat index?

Chris says:

The book claims two, but it’s not nearly that spicy…

Lisa says:

Nope, it’s not… I love th — I mean, I [heart] the squash.

Chris says:

Thanks for keeping the theme alive.

Locro Chicken
————-
1 tbsp canola oil
1 medium yellow onion, diced
1 red bell pepper, seeded and diced
4 cloves garlic, minced
2 jalapeño peppers, seeded and minced
1 14-oz can stewed tomatoes
3/4 lb boneless skinless chicken breast, diced
1 tbsp paprika
1 tbsp dried oregano
1 tsp salt
1/2 tsp black pepper
3 1/2 cups chicken broth
2 cups peeled, diced butternut squash
1 1/2 cups long-grain white rice
4 scallions, chopped

In a large saucepan, heat the oil over medium heat. Add the onion, bell pepper, garlic, and jalapeños and cook for 5 minutes, stirring occasionally. Add in the chicken, tomatoes, and all the spices, and cook for an additional 5 minutes. Stir in the broth, squash, and rice and bring to a simmer. Cover and cook about 20 minutes, still over medium heat, or until the squash and rice are tender.
Remove from the heat and let stand 5 minutes. Fluff the rice and serve in wide bowls.

4 Servings