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
SPICY CHICKEN & BEAN STEW
This hearty, satisfying one-pot is low fat and easy on the washing up
Provided by Good Food team
Categories Dinner, Main course
Time 1h35m
Yield Serves 6
Number Of Ingredients 12
Steps:
- Pull the skin off the chicken and discard. Heat the oil in a large casserole dish, brown the chicken all over, then remove with a slotted spoon. Tip in the onions, garlic and chillies, then fry for 5 mins until starting to soften and turn golden.
- Add the peppers, tomatoes, beans and hot stock. Put the chicken back on top, half-cover with a pan lid and cook for 50 mins, until the chicken is cooked through and tender.
- Stir through the coriander and serve with soured cream and crusty bread.
Nutrition Facts : Calories 366 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 12 grams sugar, Fiber 9 grams fiber, Protein 38 grams protein, Sodium 2.45 milligram of sodium
SPICY CHICKEN STEW
When you're craving cozy Mexican flavors, try this spicy chicken and chickpea stew. It couldn't be easier to make-just round out the meal with a fresh tossed salad. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a Dutch oven, cook chicken and garlic in oil for 5 minutes. Stir in the beans, tomatoes, salsa and cumin. Cover and simmer until chicken is no longer pink, about 15 minutes. Stir in cilantro. Top with sour cream if desired.
Nutrition Facts : Calories 359 calories, Fat 17g fat (4g saturated fat), Cholesterol 101mg cholesterol, Sodium 622mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 4g fiber), Protein 31g protein.
TASTY CHICKEN AND PUMPKIN STEW
Spicy stews like this one are so lovely on cold winter evenings. This one could be adapted for the crock-pot or slow cooker; reduce the liquid by half and cook on low for 6-8 hours.
Provided by hard62
Categories Chicken Breast
Time 35m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- 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.
- 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.
- Squeeze in lemon or lime juice. Serve with couscous or rice.
Nutrition Facts : Calories 248.5, Fat 15.6, SaturatedFat 4.5, Cholesterol 84, Sodium 80.5, Carbohydrate 9.2, Fiber 1.8, Sugar 3.9, Protein 18.2
SPICY PUMPKIN STEW WITH CHORIZO
Canned pumpkin makes this colorful, seasonal soup with chorizo a snap. Very good made a few days in advance of serving for flavors to develop! This recipe is very adaptable to individual tastes. Add more or less spices as desired.
Provided by Kathy Markman
Categories Soups, Stews and Chili Recipes Stews
Time 1h
Yield 6
Number Of Ingredients 12
Steps:
- Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Set aside.
- Melt butter in a Dutch oven over medium heat. Add apples, onion, celery, and garlic; saute until aromatic and slightly tender, about 5 minutes. Add pumpkin, chicken broth, cinnamon, nutmeg, salt, and pepper. Mix gently to blend.
- Stir browned sausage into soup and simmer over low heat for 30 minutes. Serve with a swirl of heavy cream on top.
Nutrition Facts : Calories 477.2 calories, Carbohydrate 16.8 g, Cholesterol 91.9 mg, Fat 37 g, Fiber 3.8 g, Protein 20 g, SaturatedFat 15.8 g, Sodium 1459.2 mg, Sugar 8.4 g
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4.9/5 (9)Total Time 40 minsCategory DinnerCalories 248 per serving
- Season the diced chicken with salt and pepper. Preheat a medium-sized soup pot and add 1 tablespoon of olive oi. Cook the diced seasoned chicken over high heat for 2-3 minutes on each side to brown the chicken. Remove from pan. It is OK if the chicken is not fully cooked yet.
- Add the rest of the olive oil in the pan and add the sliced onion, minced garlic, ginger, ground turmeric, coriander, cinnamon, and cayenne pepper (if using). Saute over medium heat for 2-3 minutes, making sure to coat the onion in the spice mixture.
- Add the browned chicken back to the pot and saute for 1 minute, coating the chicken with the spice mixture. Add the chicken stock, cubed pumpkin, apple, cranberries, honey, and lemon juice. Give it a good stir, and bring to a gentle boil.
- Reduce heat and allow to simmer uncovered for 15 minutes, or until the pumpkin is cooked and fork-tender. Add additional water or chicken stock, if you find the stew a little too thick for your liking. Season with salt and pepper, if needed (I typically don't need this if using a salted chicken stock!).Remove from heat and serve as a soup, or over rice or couscous. Garnish with fresh herbs, more dried cranberries, or a dollop of yogurt/sour cream.
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- 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.
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