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Spicy Chicken and Pumpkin Stew

  • 6minutes
  • 265calories

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Source: www.food.comReport recipe

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Ingredients Jump to Instructions ↓

  1. 1 1/2 lbs boneless skinless chicken breasts , cut into bite-sized pieces

  2. 1/2 teaspoon salt

  3. 1/4 teaspoon black pepper

  4. 1 tablespoon olive oil , divided

  5. 4 cups sliced onions

  6. 1 cup chopped red bell pepper

  7. 1 tablespoon minced peeled fresh ginger

  8. 1 tablespoon minced seeded jalapeno pepper

  9. 2 teaspoons curry powder

  10. 4 garlic cloves , minced

  11. 6 cups cubed fresh pumpkin or 6 cups other winter squash, peeled

  12. 1 cup water

  13. 1 (14 ounce) can light coconut milk

  14. 1/4 cup chopped cilantro

  15. 5 cups hot cooked rice

Instructions Jump to Ingredients ↑

  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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