Eleven Spice Chicken Stew

Naming food dishes is not my strong point. However, I created this the other day and it was good. If anyone has a better suggestion for a name let me know. The winner will receive a lifetime free subscription to my blog.

The spice mixture is a little tedious to make, and perhaps not all the entries are contributing to the final flavor, but it's what I put in and it worked.

Spice Mixture

1 Tbsp rosemary
1 Tbsp oregano
1 Tbsp sage
1 tsp powdered ginger
1 tsp marjoram
1 1/2 tsp thyme
1 tsp pepper
1 Tbsp paprika
2 Tbsp garlic salt
2 Tbsp onion salt
2 Tbsp powdered chicken bullion
1 Tbsp powdered tomato bullion
1 Tbsp flour

Mix well.

Stew

2 pounds chicken breast in bite sized pieces
1 large yellow onion, coarsely chopped
1 green pepper, coarsely chopped
1 zucchini squash, sliced
1 crookneck squash, sliced
2 Tbsp olive oil
chicken stock

Toss chicken with spice mixture and set aside.
Saute onion and green pepper in olive oil until onion starts to turn translucent.
Add squash and stir for about one minute.
Add chicken and about a half cup of stock.
Cover and simmer until squash is tender, about ten minutes.

Serve over rice, rice noodles, or just plain in a bowl.