Spicy Chicken and Pumpkin Stew |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 10 |
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Originally from a Cooking Light magazine. An unexpected combo of flavors makes one tasty stew. Ingredients:
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 |
Directions:
1. 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.
2. 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.
3. Reduce heat and simmer 30 minutes or until pumpkin is tender.
4. Return chicken to pan; cook 10 minutes.
5. Stir in cilantro.
6. Serve over rice.
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