Spicy Chicken-and-Pumpkin Stew

"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

Yield: 10 servings (serving size: 1 cup stew and 1/2 cup rice)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 267
  • Calories from fat: 16%
  • Fat: 4.7g
  • Saturated fat: 2.4g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 0.4g
  • Protein: 19.3g
  • Carbohydrate: 36.4g
  • Fiber: 2.6g
  • Cholesterol: 39mg
  • Iron: 2.8mg
  • Sodium: 181mg
  • Calcium: 50mg

Ingredients

  • 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

Preparation

  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.
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