Shelly's Recipe

CARIBBEAN CHICKEN STEW

Category: Stews

1 tbsp canola oil
2 lbs boneless, skinless chicken thighs, each cut lengthwise into 4 strips
3 garlic cloves, minced
1 green bell pepper, diced
1 medium yellow onion, chopped (about 1 cup)
2 tsp ground cinnamon
1 tsp ground allspice
1/2 tsp salt
1/2 tsp ground nutmeg
1/2 tsp ground black pepper
1/2 tsp cayenne pepper (optional)
1-1/4 lbs yellow summer squash, cut lengthwise in half, then crosswise into 1-inch chunks
1 (15 oz) can black beans
1 (14.5 oz) can Italian style diced tomatoes with olive oil, garlic and spices
1 (14 oz) can less-sodium chicken broth

In wide-bottomed 5- to 6-quart saucepot, heat oil over medium-high heat. Add chicken to saucepot and cook 4 to 6 minutes or until browned, stirring occasionally. Add garlic, bell pepper and onion and cook 3 minutes. In cup, mix cinnamon, allspice, salt, nutmeg, black pepper and cayenne pepper, if desired. Sprinkle spices over chicken mixture, stirring to coat. Cook 3 minutes, stirring occasionally.

Stir in squash, undrained beans, undrained tomatoes and broth. Reduce heat to medium and cook 17 to 20 minutes or until squash is tender but still firm and internal temperature of chicken reaches 165 degrees. Serves: 8