|20 min||20 min||2|
|2 tbsp||Coconut oil (can use olive oil too)|
|1/2 cup slices||Summer squash (cut lengthwise, then into 1/2 inch slices - can use other types of squash)|
|1/2 cup||White onion (coarsely chopped)|
|2 medium stalk(s)||Celery (thinly sliced)|
|2 clove(s)||Garlic (minced)|
|4 cup||Chicken broth (stock)|
|1 cup shredded||Chicken breast, boneless, skinless, grilled|
|1/2 cup chopped or diced||Red chili pepper (also chile or chilli) (see note below)|
|1 tsp||Oregano, dried|
|1 dash||Black pepper|
|2 tbsp||Lime juice (fresh)|
|1/2 avocado(s)||Avocado (optional - sliced)|
|1 sprig||Cilantro (coriander) (optional)|
|3 slice||Lime (optional)|
1. In a Dutch oven, heat oil over medium heat. Add the yellow squash, onion, celery, and garlic and cook, stirring occasionally, until beginning to soften, about 5 minutes.
2. Add chicken broth and bring to a boil. Reduce heat and add shredded chicken, green chilies, dried oregano, salt and pepper.
3. Simmer stew covered over medium low heat for 15 to 20 minutes. Stir in lime juice just before serving.
4. Garnish bowls of stew with sliced avocado, fresh cilantro and lime wedges.
You can use canned green chilies, but roasting your own is much better!
Roast your chilies about 6 inches below a preheated broiler until the skin is charred and blistered, about 3 to 5 minutes per side.
Then seal them in a plastic bag or in a covered bowl and let them stand 10 to 15 minutes.
Lastly, peel off the skins and scrape out seeds and membranes with a spoon.
You can purchase Organic Rotisserie Chicken from the grocery store that is pre-made and shred with 2 forks to save time!