Spicy Chicken and Pumpkin Stew
Sheila Rowe
Get ready for fall with this great dish!
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.
notes
CALORIES 267
Source: Sheila Rowe
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