Tex Mex Chicken And Squash Stew Recipe

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Kitchen Daily
Nutrition per serving    (USDA % daily values)
CAL
1552
FAT
160%
CHOL
518%
SOD
75%

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Ingredients for 4 servings

4 large cloves garlic, chopped

1 cup chicken broth

1 tsp each ground cumin and dried oregano

1 cup packed fresh cilantro, finely chopped

1 can (141/2 oz) diced tomatoes

11/3 cups coarsely chopped onions

1/4 tsp each salt and pepper

4 chicken thighs (11/ lb), skin and excess fat snipped off with kitchen scissors

31/2 cups frozen butternut squash chunks

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