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Spicy Chicken-and-Pumpkin Stew

Yield 10 servings (serving size: 1 cup stew and 1/2 cup rice)
"I love to create recipes with unique ingredient combinations, things you wouldn't necessarily expect to go together. I made this for the first time this past Thanksgiving by combining a couple of recipes. My guests expected a pumpkin pie and were surprised to find that the pumpkin was part of the main course instead. The dish got rave reviews." --CL Reader


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

Nutrition Information

  • calories 267
  • caloriesfromfat 16 %
  • fat 4.7 g
  • satfat 2.4 g
  • monofat 1.4 g
  • polyfat 0.4 g
  • protein 19.3 g
  • carbohydrate 36.4 g
  • fiber 2.6 g
  • cholesterol 39 mg
  • iron 2.8 mg
  • sodium 181 mg
  • calcium 50 mg

How to Make It

  1. Sprinkle chicken with salt and black 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 the chicken from pan. Repeat procedure with 1 teaspoon oil and remaining chicken; set aside.

  2. Heat 1 teaspoon oil over medium-high heat. Add onion and next 5 ingredients (onion through garlic); 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 or until heated. Stir in cilantro; serve over rice.