Spicychickenandpumpkinstew Recipes
SPICY CHICKEN AND PUMPKIN STEW
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
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
CHICKEN PUMPKIN STEW
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
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
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- 1 Heat a spray of oil in a large non-stick frying pan over medium heat and cook onions and garlic until onion is soft but not browned. Add the spices, stir to combine and cook for another couple of minutes.
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- Season the diced chicken with salt and pepper. Preheat a medium-sized soup pot and add 1 tablespoon of olive oi. Cook the diced seasoned chicken over high heat for 2-3 minutes on each side to brown the chicken. Remove from pan. It is OK if the chicken is not fully cooked yet.
- Add the rest of the olive oil in the pan and add the sliced onion, minced garlic, ginger, ground turmeric, coriander, cinnamon, and cayenne pepper (if using). Saute over medium heat for 2-3 minutes, making sure to coat the onion in the spice mixture.
- Add the browned chicken back to the pot and saute for 1 minute, coating the chicken with the spice mixture. Add the chicken stock, cubed pumpkin, apple, cranberries, honey, and lemon juice. Give it a good stir, and bring to a gentle boil.
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