Rating: 3 stars
3 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

"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

Recipe by Cooking Light January 2001

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Yield:
10 servings (serving size: 1 cup stew and 1/2 cup rice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

267 calories; calories from fat 16%; fat 4.7g; saturated fat 2.4g; mono fat 1.4g; poly fat 0.4g; protein 19.3g; carbohydrates 36.4g; fiber 2.6g; cholesterol 39mg; iron 2.8mg; sodium 181mg; calcium 50mg.
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