Spicy Southeast Asian Chicken And Squash Stew

Second Runner Up: Cooking Light Market Basket ChallengeThis is a little bit spicy. One can tone it down by backing off on the hot chili peppers and ginger a bit, and it can certainly be lightened up further by using homemade or low-sodium chicken stock and light coconut milk.

Yield:

9 cups (serving size: 11/2 cups)

Ingredients

1. 2 tablespoons olive oil
2. 8 skinless, boneless chicken thighs
3. 2 cups cups fat-free, less-sodium chicken broth
4. 2 teaspoons grated peeled fresh ginger
5. 2 hot red chiles, seeded and chopped
6. 1 1/3 cup minced yellow onion
7. 1 tablespoon fish sauce
8. 1 1/2 pounds (1 1/2-inch) cubed peeled butternut squash
9. 1 (10-ounce) package fresh spinach
10. 1 (14-ounce) can light coconut milk
11. 1 (8-ounce) package cremini mushrooms, halved
12. 1 teaspoon kosher salt
13. 1/2 cup cup chopped green onions
14. Lime wedges (optional)
15. 1/2 teaspoon freshly ground black pepper

Directions

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 pan; cook 2 minutes, stirring frequently. Stir in broth, scraping pan to loosen browned bits. Return chicken to pan. Stir in fish sauce and squash; bring to a boil. Cover, reduce heat, and simmer 15 minutes, stirring occasionally. Add mushrooms; cook 5 minutes. Add spinach; cook, covered for 5 minutes, or until spinach is wilted and tender, stirring occasionally. Stir in coconut milk; cook 3 minutes. Stir in salt and pepper. Sprinkle green onions over soup. Garnish with lime wedge, if desired.

Notes