Mexican Chicken with Green Chili Rice


1 medium butternut squash, peeled and cut into 2-inch pieces
1 medium green bell pepper, cut into 1-inch pieces
4 skinless, boneless chicken breasts (about 1½ pounds), cut into 3-inch chunks
1 can (14½ ounces) crushed tomatoes, drained
½ cup salsa (medium heat)
¼ cup raisins
¼ teaspoon cinnamon
¼ cup ground cumin
3 cups hot cooked rice (for serving)
1 can (4 ounces) chopped green chilies, drained


Layer squash, bell pepper and chicken in a three- to six-quart heavy pot. Mix remaining ingredients except chilies and rice and pour over chicken. Cover and cook over low heat till squash is tender and chicken is no longer pink in center (about 1½ hours).

Mix rice and chilies.

Remove chicken mixture using slotted spoon. Serve over rice and chili mix. Stir sauce and spoon over chicken.

Serves 4