Spicy Chicken-and-Pumpkin Stew |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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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 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 |
Directions:
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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