CHICKEN AND PUMPKIN STEW
The Chicken and Pumpkin Stew recipe out of our category Stew! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Time 1h30m
Yield 4
Number Of Ingredients 18
Steps:
- Cut the meat crosswise into narrow strips.
- Dissolve the saffron in 1 tablespoon of hot water.
- Rinse the chili pepper, slit lengthwise and dice finely. Combine the lime zest and juice with the saffron, chili cubes and crushed garlic in a bowl and mix with the oil. Stir in the meat and marinate for 30 minutes.
- Chop the pumpkin flesh into cubes of about 2 cm (approximately 1 inch). Peel and rinse the carrots and potatoes and also cut into cubes. Rinse and trim the leeks and chop the white sections. Cut the light green sections diagonally into rings.
- Add the vegetables (except the leeks) to a pot along with the broth and bring to a boil. Add the ginger, cover, and simmer for about 20 minutes. After 10 minutes, add the leeks. Season with salt, pepper, cumin and cinnamon.
- Add the marinated chicken to the pot and simmer for another 5 minutes.
- Stir in the semi-whipped cream, season to taste and serve showered with cilantro.
CHICKEN PUMPKIN STEW
This is a hearty, rich, delicious dish to make on a chilly night, or just whenever you want some warm comfort food. I got this out of a magazine awhile ago and I'm so glad I saved it!
Provided by Midwest Maven
Categories Stew
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in large saucepan over medium-high heat. Add chicken; saute 4 minutes or until browned and remove to a plate.
- Reduce heat to medium and add onions, red pepper pieces, and garlic. Saute 4 minutes until softened.
- Add 1 1/2 cups broth, the tomatoes, paprika and salt.
- Bring to a boil; then add chicken, pumpkin and beans.
- Reduce heat, cover and simmer 12 minutes or until chicken and pumpkin are tender.
- Meanwhile stir remaining broth, the cornstarch and peanut butter in a bowl until smooth.
- Add to pot and stir until blended.
- Cook 2 minutes or until thickened. Enjoy!
- *Great with some nice crusty bread for dipping, yum :).
Nutrition Facts : Calories 445.2, Fat 19.5, SaturatedFat 4.1, Cholesterol 141.7, Sodium 1086.9, Carbohydrate 27.3, Fiber 6.4, Sugar 10.2, Protein 43.3
SPICY CHICKEN AND PUMPKIN STEW
Make and share this Spicy Chicken and Pumpkin Stew recipe from Food.com.
Provided by chelseas
Categories Stew
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- 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.
- 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.
- Reduce heat and simmer 30 minutes or until pumpkin is tender.
- Return chicken to pan; cook 10 minutes.
- Stir in cilantro.
- Serve over rice.
Nutrition Facts : Calories 260.6, Fat 2.6, SaturatedFat 0.5, Cholesterol 39.5, Sodium 164.7, Carbohydrate 39.3, Fiber 2, Sugar 4.4, Protein 19.5
CHICKEN AND GREEN CHILE PUMPKIN BEAN STEW
Provided by Guy Fieri
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 42
Steps:
- Combine the chili powder, cumin, granulated garlic, cinnamon, salt and pepper in a small bowl and mix well. Sprinkle evenly over the chicken thighs and set aside.
- In a large Dutch oven (enameled cast iron preferred) over medium-high heat, add the oil. When hot, add the chicken thighs, not to crowd. Cook until nicely colored, 4 to 5 minutes per side. Repeat until all the chicken is golden brown. Remove to a plate to hold.
- Remove all but 3 to 4 tablespoons of the fat from the pan and, over medium-high heat, add the onions, Poblano peppers and red bell peppers. Cook until the onions are just starting to caramelize, 6 to 8 minutes. Add the garlic and cook for 3 to 4 minutes more, stirring frequently.
- Add the beans to the pot and stir to combine. Add the tomatoes, Green Chile Sauce and the pumpkin and combine well. Season with salt and pepper, and then return the chicken to the pot with any accumulated juices. Nestle the chicken into the sauce, cover and bring to a simmer, adjusting the heat as needed. Simmer for 30 minutes. Taste for seasoning adjustments and serve with Green Chile Cilantro Rice with Pepitas
- In a small Dutch oven over medium-high heat, add the oil. When hot, add the onions and jalapeno and saute until just starting to caramelize, 4 to 5 minutes. Add the garlic and cook 1 minute more.
- Reduce the heat to medium, sprinkle the onion mixture with the flour and stir constantly until lightly browned, about 2 minutes. Add the reserved liquid from the chiles, 1 cup water, the vinegar and salt and stir until the liquid is smooth and all the flour is dissolved.
- Add the chiles and pepper and simmer for 5 to 6 minutes. Puree in a blender, or with a stick blender, and add the lime juice. Adjust to taste for salt and pepper. Refrigerate for up to 1 week. Yield: 4 1/2 cups
- In a small saucepan over medium heat, bring the chicken stock and the Green Chile Sauce to a simmer. Hold warm.
- In a large, enameled cast-iron Dutch oven over medium-high heat, add the oil. When hot, add the onions and serrano chiles and saute until the onion is just starting to color, 4 to 5 minutes.
- Add the rice and stir to coat, Cook for 3 to 4 minutes, stirring constantly, to toast the rice a bit. Add the garlic, salt and pepper and stir to combine.
- Ladle in the chicken stock and green chile mix, about 1 cup at a time, stirring and allowing the rice to absorb the liquid. Do this 3 to 4 times, and then add the rest of the liquid. Stir, cover tightly and cook for 12 to 16 minutes, stirring twice during this time.
- Add the lime juice and cilantro and stir to combine. Place in serving bowl and garnish with the pepitas.
PUMPKIN STEW
This is a marvelous autumn potluck dinner. Everyone will be very impressed with this thick beef stew made and served in a pumpkin shell! Use a 10- to-12 pound pumpkin; be sure not to overbake!
Provided by Cathryn Gross
Categories Soups, Stews and Chili Recipes Stews Beef
Time 4h25m
Yield 8
Number Of Ingredients 13
Steps:
- Heat 2 tablespoons oil in a large saucepan over medium-high heat. Place beef in the saucepan and cook until evenly brown. Mix in the water, potatoes, carrots, green bell pepper, garlic, onion, salt and pepper. Bring to a boil. Reduce heat and simmer approximately 2 hours.
- Dissolve the bouillon into the beef mixture. Stir in the tomatoes.
- Preheat oven to 325 degrees F (165 degrees C).
- Cut top off the pumpkin and remove seeds and pulp. Place the pumpkin in a heavy baking pan. Fill the pumpkin with the beef mixture. Brush outside of the pumpkin with remaining oil.
- Bake in the preheated oven 2 hours, or until tender. Serve the stew from the pumpkin, scraping out some of the pumpkin meat with each serving.
Nutrition Facts : Calories 592.3 calories, Carbohydrate 61.9 g, Cholesterol 76.2 mg, Fat 27.9 g, Fiber 7.3 g, Protein 29.4 g, SaturatedFat 10 g, Sodium 1084.8 mg, Sugar 11.3 g
STUFFED PUMPKIN STEW
Each vegetable is perfectly cooked and colorful, and the chicken takes on a wonderful flavor after it is warmed inside the steaming-hot pumpkin. Each portion of this dinner recipe is served with a big slice of the roasted pumpkin.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Number Of Ingredients 20
Steps:
- Prepare an ice-water bath. Bring a large pot of salted water to a boil. Add brussels sprouts, and cook until bright green and crisp-tender, about 2 minutes. With a slotted spoon, transfer to ice-water bath. Repeat with green beans and snap peas. Drain.
- Preheat oven to 375 degrees. Rub inside of pumpkin and cut side of its top with 3 tablespoons oil. Place pumpkin and top on a parchment-lined baking sheet, and roast until they are tender but still holding shape, about 1 hour.
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Season chicken generously with salt and pepper. Working in batches, cook chicken until golden brown, 3 to 4 minutes per side. Remove excess fat from skillet. Repeat with remaining chicken, adding 1 tablespoon oil to skillet with each batch. Place chicken on a baking sheet. Add stock to skillet, and bring to a boil, scraping bottom. Pour stock into a small bowl.
- Roast chicken until golden brown and cooked through, about 40 minutes. Reserve pan juices.
- Heat butter in a large skillet over medium heat. Add apples, and cook, stirring occasionally, until golden and softened, about 10 minutes. Stir in chestnuts, and remove from heat.
- Combine potatoes, leeks, carrots, turnips, parsnips, squash, and celery root in a large bowl. Toss with remaining 1/2 cup oil, and season with salt and pepper. Spread vegetables in a single layer on a rimmed baking sheet, and roast until golden and tender, about 40 minutes. Add brussels sprouts, green beans, snap peas, apple mixture, and the garlic, and toss. Roast until garlic is golden brown and vegetables are heated through, about 10 minutes.
- Combine chicken, vegetables, parsley, stock, and 2 tablespoons reserved pan juices in a large bowl. Place mixture in pumpkin, and roast until heated through, about 15 minutes. Slice pumpkin into wedges. Serve each pumpkin wedge with some stew.
BOURSIN CHICKEN THIGHS
The rich and delicious sauce in this recipe is fast enough to dress up your weeknight chicken thighs and impressive enough to serve your guests! Serve with mashed potatoes or wide egg noodles and your favorite side or salad.
Provided by Bibi
Categories Chicken Thighs
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Pat chicken thighs dry with paper towels and season with salt and pepper.
- Heat butter and oil in a large nonstick skillet until butter is melted. Add seasoned chicken thighs and cook until nicely browned, about 5 minutes.
- Turn chicken and continue cooking about 2 minutes.
- Sprinkle sliced shallots over the chicken thighs, cover, and reduce heat to low. Continue cooking until an instant-read thermometer inserted into the center of the thighs reaches 165 degrees F (74 degrees C), 8 to 9 minutes more.
- Remove chicken to a plate or serving platter and keep warm.
- Stir cream into the pan drippings and add Boursin, breaking it into pieces. Increase heat to medium. Stir and cook until the cheese is melted and the sauce is bubbly, about 5 minutes.
- Pour sauce over cooked chicken thighs and garnish with snipped chives, if desired. Serve warm.
Nutrition Facts : Calories 792.5 calories, Carbohydrate 5.9 g, Cholesterol 361.9 mg, Fat 64.4 g, Fiber 0.1 g, Protein 49.3 g, SaturatedFat 36.4 g, Sodium 456 mg
CHICKEN, PUMPKIN AND SWEETCORN STEW
Pumpkins are in season now, here is a different recipe for you lovers of this super squash. The coconut milk and apple juice make a nice change to the flavour. This recipe is originally from the West Indies. Serve with crusty bread for a satisfying comfort dish.
Provided by Brian Holley
Categories Stew
Time 45m
Yield 4 serving(s)
Number Of Ingredients 23
Steps:
- In a large pot melt the butter, fry the onions with the garlic for 2 minute Add the spices and fry 2 minutes.
- Add the apple juice and coconut milk to the spiced onions and stir.
- Add the tomatoes, water and Worcester sauce, bring to the boil.
- Add the chicken and cook for 5 minutes.
- Add the rest of the ingredients, reduce the heat and simmer till the potatoes are done.
- Serve with crusty buttered bred.
Nutrition Facts : Calories 1073.1, Fat 40.8, SaturatedFat 27.9, Cholesterol 134.8, Sodium 992.7, Carbohydrate 147.3, Fiber 19.8, Sugar 46.9, Protein 43.9
CHICKEN PUMPKIN-PEANUT STEW
Make and share this Chicken Pumpkin-Peanut Stew recipe from Food.com.
Provided by Julesong
Categories Stew
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Over medium-high heat, heat oil in a Dutch oven.
- Stir fry chicken breast until brown on all sides.
- Remove to a plate and reduce heat to medium.
- Add onions and green pepper, cook until tender.
- Add broth, tomatoes, cinnamon, Tabasco sauce and salt.
- Bring to a boil, reduce heat, cover and simmer for 10 minutes.
- Add pumpkin and bring back to a boil.
- Cover and simmer for 5 minutes.
- Stir in corn and chicken, cover and simmer for 10 minutes or until chicken and pumpkin are tender.
- Combine peanut butter and cornstarch in a cup until smooth.
- Add to pot and stir until well blended.
- Simmer for another 2 minutes or until sauce thickened.
Nutrition Facts : Calories 263.7, Fat 9.3, SaturatedFat 1.4, Cholesterol 65.9, Sodium 615.6, Carbohydrate 16.7, Fiber 2.8, Sugar 6.2, Protein 29.6
HALLOWEEN PUMPKIN STEW
I am not sure where this recipe originated, but it has been a Halloween tradition in my husband's family for at least 20 years. It is a dinner we look forward to all year. Served with cornbread or sourdough rolls. Yum!
Provided by Melissa
Categories Soups, Stews and Chili Recipes Stews
Time 1h40m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with heavy duty aluminum foil.
- Wash the pumpkin and cut off the top at an angle to form a lid that won't fall through. Clean out and discard seeds and string.
- Heat a large skillet over medium-high heat. Cook and stir beef, oregano, salt, and pepper in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onion, celery, and bell pepper; cook 3 minutes. Add mozzarella cheese, tomato sauce, water, corn, mushrooms, and instant rice. Stir well.
- Pour mixture from the skillet into the pumpkin and replace lid.
- Bake in the preheated oven for about 1 hour. When serving, scrape the insides of the pumpkin to get some of the soft flesh in each bowl.
Nutrition Facts : Calories 751 calories, Carbohydrate 64.6 g, Cholesterol 136.2 mg, Fat 32.5 g, Fiber 6 g, Protein 57.2 g, SaturatedFat 18.4 g, Sodium 1795.4 mg, Sugar 14.8 g
CHICKEN PUMPKIN STEW
Steps:
- 1. Heat oil in large saucepan over medium-high heat. Add chicken; sauté 4 minutes or until browned. Remove to a plate. Reduce heat to medium. Add onion, pepper and garlic; sauté 4 minutes until softened. 2. Add 11/2 cups broth, the tomatoes, paprika and salt. Bring to a boil; add chicken, pumpkin and beans. Reduce heat, cover and simmer 12 minutes or until chicken and pumpkin are tender. 3. Meanwhile stir remaining broth, the cornstarch and peanut butter in a bowl until smooth. Add to pot; stir until blended. Cook 2 minutes or until thickened.
CHICKEN AND PUMPKIN GOULASH
I needed to use up some chicken, and we had been given a lot of pumpkins...so I began to look for a recipe which would take advantage of my ingredients. However, everything I found was quite spicy and knew would not go over well with my grandchildren. I then came across a recipe which seemed to have promise, and used it as the basis for creating this...a new family favorite! I hope you enjoy as much as my family did.
Provided by Bubbe
Categories Soups, Stews and Chili Recipes Stews Goulash Recipes
Time 4h55m
Yield 6
Number Of Ingredients 14
Steps:
- Set a slow cooker to High, and place diced tomatoes and brown sugar into the cooker; stir to combine.
- Heat olive oil in a non-stick skillet over medium-high heat, and cook and stir onion until lightly browned, about 10 minutes. Mix in the ginger, cinnamon, cumin, and coriander; cook and stir until the spices release their fragrance, about 2 minutes. Stir in the chicken, and cook and stir until chicken is no longer pink. Mix the garbanzo beans into the chicken mixture, and bring to a simmer. Transfer the mixture into the slow cooker, and mix with tomatoes.
- Place pumpkin into the same skillet, and reduce heat to medium. Cook until the pumpkin is hot and some pieces are slightly browned, about 10 minutes, stirring often. Place pumpkin into the cooker, and cover.
- Cook the stew on the High setting for 1 hour; reduce cooker setting to Low, and cook until pumpkin is tender, 3 to 4 more hours. Season with salt and black pepper. If stew seems too liquid, mix cornstarch into water in a small cup until smooth, and stir the slurry into the stew. Cook until thickened, about 30 minutes.
Nutrition Facts : Calories 330.2 calories, Carbohydrate 37.2 g, Cholesterol 58.5 mg, Fat 7.9 g, Fiber 5.8 g, Protein 28.4 g, SaturatedFat 1.5 g, Sodium 696.4 mg, Sugar 10.3 g
More about "chicken pumpkin stew food"
TASTY CHICKEN AND PUMPKIN STEW - HEALTHY FOOD GUIDE
From healthyfood.com
3.6/5 Total Time 30 minsCategory Casseroles, StewsCalories 172 per serving
- 1 Heat a spray of oil in a large non-stick frying pan over medium heat and cook onions and garlic until onion is soft but not browned. Add the spices, stir to combine and cook for another couple of minutes.
- 2 Add the chicken, apple, pumpkin and stock and bring to the boil. Turn the heat down and simmer, covered, for 15-20 minutes. Remove lid and simmer for 10 minutes more or until sauce has reduced and thickened.
PUMPKIN AND CHICKEN STEW RECIPE | EAT SMARTER USA
From eatsmarter.com
4/5 (2)Total Time 40 minsServings 4
EASY HALLOWEEN RECIPES AT WOMAN'S DAY- CHICKEN …
From womansday.com
STEAMED CHICKEN AND PUMPKIN - ASIAN FOOD NETWORK
From asianfoodnetwork.com
MOROCCAN CHICKEN PUMPKIN STEW - SWEET & SAVORY
From babaganosh.org
CHICKEN AND PUMPKIN TAGINE STEW | BETTER HOMES
From bhg.com
SPICY PEANUT CHICKEN AND PUMPKIN STEW - HEALTHY …
From healthyfood.com
12PK PUMPKIN POUR OVERS - CHICKEN – THE HONEST KITCHEN
From thehonestkitchen.com
HERITAGE CHICKEN AND PUMPKIN STEW – P. ALLEN SMITH
From pallensmith.com
SPICY CHICKEN AND PUMPKIN STEW RECIPE
From recipeland.com
THE HONEST KITCHEN PUMPKIN POUR OVERS - CHICKEN & PUMPKIN …
From homesalive.ca
17 EASY AND TASTY CHICKEN PUMPKIN STEW RECIPES BY HOME COOKS
From cookpad.com
PUMPKIN CHICKEN STEW - BOSSKITCHEN.COM
From bosskitchen.com
CHICKEN STEW WITH PUMPKIN - FOOD OF DREAM
From food-of-dream.com
19 EASY AND TASTY CHICKEN PUMPKIN STEW RECIPES BY HOME COOKS
From cookpad.com
CHICKEN AND PUMPKIN STEW | TASTY KITCHEN: A HAPPY RECIPE …
From tastykitchen.com
CHICKEN STEW WITH PUMPKIN & DUCK
From vitalifemadewithlove.com
THE CHEW: CHICKEN STEW IN A ROASTED PUMPKIN RECIPE - FOODUS
From foodus.com
CHICKEN AND PUMPKIN STEW - MEMBER PORTAL
From tnsmembersportal.com
PERFECT PUMPKIN CHICKEN STEW | CROCK POT CHICKEN RECIPE
From mantitlement.com
CHICKEN PUMPKIN STEW RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
PAPRIKA CHICKEN STEW - SKINNYTASTE
From skinnytaste.com
WARM CHICKEN AND PUMPKIN LENTIL STEW - CAFE DELITES
From cafedelites.com
CHICKEN AND PUMPKIN STEW - PHILLIP CHUA
From phillipchua.com
TASTY CHICKEN AND PUMPKIN STEW RECIPE - COOK.ME RECIPES
From cook.me
RECIPE: CHICKEN AND PUMPKIN STEW STEP BY STEP WITH PICTURES
From handy.recipes
SPICY CHICKEN-AND-PUMPKIN STEW RECIPE | MYRECIPES
From myrecipes.com
CREAMY CHICKEN STEW IN A PUMPKIN (FRANGO NA MORANGA)
From easyanddelish.com
CHILEAN CHICKEN STEW WITH PUMPKIN AND WILD RICE - FOOD …
From foodandwine.com
CHICKEN AND PUMPKIN STEW RECIPE - KUDOS KITCHEN BY RENEE
From kudoskitchenbyrenee.com
CHICKEN PUMPKIN STEW - RECIPE GIRL®
From recipegirl.com
CHICKEN STEW WITH PUMPKIN FRITTERS - ASTRAL CHICKEN
From astralchicken.com
CHICKEN AND PUMPKIN CURRY STEW - FEEDING THE FAMISHED
From feedingthefamished.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love