Lunch: Tex-Mex Chicken and Squash Stew

Ingredients

1 c. packed fresh cilantro
1 tsp. each ground cumin and dried oregano
1/4 tsp. each salt and pepper
4 chicken thighs (1 1/4 lb)
1 1/3 c. coarsely chopped onions
4 large cloves garlic
1 can diced tomatoes
1 c. chicken broth
1 1/2 lb. butternut squash

Instructions

Mix cilantro, cumin, oregano, salt and pepper in a medium bowl. Add chicken; toss to coat, pressing mixture to adhere if necessary.
Coat a large nonstick skillet with nonstick spray. Heat over medium heat, add chicken and onions, and cook, turning chicken once, 4 to 5 minutes until browned.
Add remaining ingredients except frozen squash, if using. Bring to a boil, reduce heat, cover and simmer about 25 minutes, adding frozen squash for last 10 minutes, until chicken is cooked through and squash is tender.

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