Chicken Pumpkin And Sweetcorn Stew Recipes

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CHICKEN PUMPKIN STEW



Chicken Pumpkin Stew image

This is a hearty, rich, delicious dish to make on a chilly night, or just whenever you want some warm comfort food. I got this out of a magazine awhile ago and I'm so glad I saved it!

Provided by Midwest Maven

Categories     Stew

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 13

1 tablespoon oil
1 1/2 lbs boneless skinless chicken thighs, fat trimmed, cut into 1 inch pieces
1 medium onion, chopped
1 red pepper, cut into 1 inch pieces
1 teaspoon minced garlic
1 (14 1/2 ounce) can chicken broth
1 (14 1/2 ounce) can diced tomatoes
1 tablespoon smoked paprika
1/2 teaspoon salt
3 cups sugar pumpkin (about 1 lb.) or 3 cups butternut squash, peeled and cut into 1 inch cubes (about 1 lb.)
8 ounces fresh green beans, cut in half
1 tablespoon cornstarch
1/4 cup creamy peanut butter

Steps:

  • Heat oil in large saucepan over medium-high heat. Add chicken; saute 4 minutes or until browned and remove to a plate.
  • Reduce heat to medium and add onions, red pepper pieces, and garlic. Saute 4 minutes until softened.
  • Add 1 1/2 cups broth, the tomatoes, paprika and salt.
  • Bring to a boil; then add chicken, pumpkin and beans.
  • Reduce heat, cover and simmer 12 minutes or until chicken and pumpkin are tender.
  • Meanwhile stir remaining broth, the cornstarch and peanut butter in a bowl until smooth.
  • Add to pot and stir until blended.
  • Cook 2 minutes or until thickened. Enjoy!
  • *Great with some nice crusty bread for dipping, yum :).

Nutrition Facts : Calories 445.2, Fat 19.5, SaturatedFat 4.1, Cholesterol 141.7, Sodium 1086.9, Carbohydrate 27.3, Fiber 6.4, Sugar 10.2, Protein 43.3

CHICKEN, PUMPKIN AND SWEETCORN STEW



Chicken, Pumpkin and Sweetcorn Stew image

Pumpkins are in season now, here is a different recipe for you lovers of this super squash. The coconut milk and apple juice make a nice change to the flavour. This recipe is originally from the West Indies. Serve with crusty bread for a satisfying comfort dish.

Provided by Brian Holley

Categories     Stew

Time 45m

Yield 4 serving(s)

Number Of Ingredients 23

1 1/2 lbs pumpkin flesh, cubed
4 whole skinless chicken legs (thigh and drumsticks )
2 ounces butter
2 large onions, sliced
2 garlic cloves, chopped
1 1/2 tablespoons ground cumin
1 tablespoon ground coriander
1 dried red chili
1 1/2 tablespoons dried herbs
14 ounces chopped tomatoes
1 tablespoon tomato puree (paste)
300 ml apple juice
396 g coconut milk
600 ml water
1 tablespoon Worcestershire sauce
1 1/2 lbs potatoes, peeled quartered
1 1/2 lbs sweet potatoes, peeled and diced
340 g tinned sweet corn
1 large courgette, diced
6 dried figs, chopped
12 prunes, chopped
2 chicken stock cubes
4 tablespoons fresh cilantro, chopped

Steps:

  • In a large pot melt the butter, fry the onions with the garlic for 2 minute Add the spices and fry 2 minutes.
  • Add the apple juice and coconut milk to the spiced onions and stir.
  • Add the tomatoes, water and Worcester sauce, bring to the boil.
  • Add the chicken and cook for 5 minutes.
  • Add the rest of the ingredients, reduce the heat and simmer till the potatoes are done.
  • Serve with crusty buttered bred.

Nutrition Facts : Calories 1073.1, Fat 40.8, SaturatedFat 27.9, Cholesterol 134.8, Sodium 992.7, Carbohydrate 147.3, Fiber 19.8, Sugar 46.9, Protein 43.9

CHICKEN PUMPKIN-PEANUT STEW



Chicken Pumpkin-Peanut Stew image

Make and share this Chicken Pumpkin-Peanut Stew recipe from Food.com.

Provided by Julesong

Categories     Stew

Time 1h

Yield 6 serving(s)

Number Of Ingredients 13

2 tablespoons canola oil
1 1/2 lbs boneless skinless chicken breasts, cut into chunks
1 large red bell pepper, cored and sliced (can sub green, but I prefer red)
1 medium onion, sliced
1 chicken bouillon cube
1 (14 1/2 ounce) can diced tomatoes with juice
1/2 teaspoon ground cinnamon
1 teaspoon Tabasco sauce
1/2 teaspoon salt
3 cups peeled and cubed sugar pumpkin
1 (1/2 cup) can whole kernel corn
2 tablespoons creamy peanut butter
1 tablespoon cornstarch

Steps:

  • Over medium-high heat, heat oil in a Dutch oven.
  • Stir fry chicken breast until brown on all sides.
  • Remove to a plate and reduce heat to medium.
  • Add onions and green pepper, cook until tender.
  • Add broth, tomatoes, cinnamon, Tabasco sauce and salt.
  • Bring to a boil, reduce heat, cover and simmer for 10 minutes.
  • Add pumpkin and bring back to a boil.
  • Cover and simmer for 5 minutes.
  • Stir in corn and chicken, cover and simmer for 10 minutes or until chicken and pumpkin are tender.
  • Combine peanut butter and cornstarch in a cup until smooth.
  • Add to pot and stir until well blended.
  • Simmer for another 2 minutes or until sauce thickened.

Nutrition Facts : Calories 263.7, Fat 9.3, SaturatedFat 1.4, Cholesterol 65.9, Sodium 615.6, Carbohydrate 16.7, Fiber 2.8, Sugar 6.2, Protein 29.6

SPICY CHICKEN AND PUMPKIN STEW



Spicy Chicken and Pumpkin Stew image

Make and share this Spicy Chicken and Pumpkin Stew recipe from Food.com.

Provided by chelseas

Categories     Stew

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 15

1 1/2 lbs boneless skinless chicken breasts, cut into bite-sized pieces
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil, divided
4 cups sliced onions
1 cup chopped red bell pepper
1 tablespoon minced peeled fresh ginger
1 tablespoon minced seeded jalapeno pepper
2 teaspoons curry powder
4 garlic cloves, minced
6 cups cubed fresh pumpkin or 6 cups other winter squash, peeled
1 cup water
1 (14 ounce) can light coconut milk
1/4 cup chopped cilantro
5 cups hot cooked rice

Steps:

  • Sprinkle chicken with salt and pepper. Heat 1 teaspoon oil in a Dutch oven over medium heat. Add half of the chicken and sauté for 8 minutes or until browned. Remove chicken from pot and repeat procedure with 1 teaspoon oil and remaining chicken; set aside.
  • Heat 1 teaspoon oil over medium-high heat. Add onion and next 5 ingredients; sauté for 2 minutes. Stir in pumpkin, water, and coconut milk; bring to a boil.
  • Reduce heat and simmer 30 minutes or until pumpkin is tender.
  • Return chicken to pan; cook 10 minutes.
  • Stir in cilantro.
  • Serve over rice.

Nutrition Facts : Calories 260.6, Fat 2.6, SaturatedFat 0.5, Cholesterol 39.5, Sodium 164.7, Carbohydrate 39.3, Fiber 2, Sugar 4.4, Protein 19.5

OLD-FASHIONED CHICKEN AND CORN STEW



Old-Fashioned Chicken and Corn Stew image

Categories     Soup/Stew     Milk/Cream     Chicken     Potato     Sauté     Stew     Quick & Easy     Corn     Fall     Gourmet

Yield Makes 6 servings

Number Of Ingredients 12

2 pounds skinless boneless chicken breasts and thighs, cut into 2-inch pieces
2 tablespoons unsalted butter
1 tablespoon vegetable oil
1 pound boiling potatoes
1 large onion, halved lengthwise, then cut lengthwise into 1/4-inch slices
1 garlic clove, minced
2 teaspoons chopped fresh thyme
2 tablespoons all-purpose flour
1 3/4 cups low-sodium chicken broth (14 ounces)
3/4 cup water
2 ears frozen corn, cut crosswise into 1-inch pieces
1/4 cup heavy cream

Steps:

  • Pat chicken dry and season with salt and pepper.
  • Heat butter and oil in a 4- to 5-quart wide heavy pot over moderately high heat until foam subsides, then lightly brown chicken in 2 batches, turning over occasionally with tongs, about 5 minutes per batch. Transfer chicken as browned to a bowl using tongs.
  • While chicken is browning, peel potatoes and cut into 1-inch pieces.
  • Add onion, garlic, and 1 teaspoon thyme to pot and sauté, stirring occasionally, until softened, 4 to 5 minutes, then add flour and cook, stirring, 1 minute. Whisk in broth and water and bring to a boil, whisking.
  • Add potatoes and corn to onion mixture, then cover and simmer over moderate heat, stirring occasionally, until potatoes are barely tender, about 10 minutes. Stir in chicken (along with any juices accumulated in bowl) and cream, then simmer, covered, until chicken is just cooked through and potatoes are tender, 5 to 10 minutes. Season stew with salt and pepper and sprinkle with remaining teaspoon thyme.

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