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
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 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.
OLD-FASHIONED CHICKEN AND CORN STEW
Categories Soup/Stew Milk/Cream Chicken Potato Sauté Stew Quick & Easy Corn Fall Gourmet
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Pat chicken dry and season with salt and pepper.
- Heat butter and oil in a 4- to 5-quart wide heavy pot over moderately high heat until foam subsides, then lightly brown chicken in 2 batches, turning over occasionally with tongs, about 5 minutes per batch. Transfer chicken as browned to a bowl using tongs.
- While chicken is browning, peel potatoes and cut into 1-inch pieces.
- Add onion, garlic, and 1 teaspoon thyme to pot and sauté, stirring occasionally, until softened, 4 to 5 minutes, then add flour and cook, stirring, 1 minute. Whisk in broth and water and bring to a boil, whisking.
- Add potatoes and corn to onion mixture, then cover and simmer over moderate heat, stirring occasionally, until potatoes are barely tender, about 10 minutes. Stir in chicken (along with any juices accumulated in bowl) and cream, then simmer, covered, until chicken is just cooked through and potatoes are tender, 5 to 10 minutes. Season stew with salt and pepper and sprinkle with remaining teaspoon thyme.
More about "chicken pumpkin and sweetcorn stew recipes"
MOROCCAN CHICKEN PUMPKIN STEW | BABAGANOSH
From babaganosh.org
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.
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.
CREAMY CHICKEN STEW IN A PUMPKIN (FRANGO NA MORANGA)
From easyanddelish.com
4.8/5 (13)Total Time 1 hr 40 minsCategory Main CourseCalories 397 per serving
- For the pumpkin: Preheat oven to 375 degrees F (191 degrees C). Line a large baking sheet with parchment paper and set aside.
- Trace a guide line around the top of the pumpkin using a pumpkin carving tool or a paring knife. Then, following your guide line, use a sharp knife to cut off the top or lid.
- Season the inside of both the pumpkin shell and the lid with salt and pepper, and brush the rim of the pumpkin shell and the inner part of the lid with melted butter. Use the remaining melted butter to drizzle the inside of the pumpkin shell.
PERFECT PUMPKIN CHICKEN STEW | CROCK POT CHICKEN RECIPE …
From mantitlement.com
TASTY CHICKEN AND PUMPKIN STEW RECIPE - COOK.ME …
From cook.me
PUMPKIN AND CHICKEN STEW RECIPE | EAT SMARTER USA
From eatsmarter.com
CHICKEN AND PUMPKIN STEW RECIPE | EAT SMARTER USA
From eatsmarter.com
10 BEST CHICKEN AND SWEET CORN CASSEROLE RECIPES | YUMMLY
From yummly.com
HERITAGE CHICKEN AND PUMPKIN STEW – P. ALLEN SMITH
From pallensmith.com
CHICKEN AND PUMPKIN STEW RECIPE - KUDOS KITCHEN BY RENEE
From kudoskitchenbyrenee.com
CHICKEN & SWEET CORN STEW - BOOTS & BISCUITS
From bootsandbiscuits.com
PUMPKIN CHICKEN CURRY (COZY 30-MINUTE RECIPE) - LAVENDER
From lavenderandmacarons.com
CHICKEN WITH CREAMY PUMPKIN STEW - TRYCHINESEGOODIES.COM
From trychinesegoodies.com
CHICKEN PUMPKIN AND SWEETCORN STEW RECIPES
From tfrecipes.com
CHICKEN AND SWEETCORN HOTPOT | BRITISH RECIPES | GOODTO
From goodto.com
EASY HALLOWEEN RECIPES AT WOMAN'S DAY- CHICKEN …
From womansday.com
MOROCCAN CHICKEN PUMPKIN STEW | CHICKEN PUMPKIN RECIPE
From youtube.com
CHICKEN PUMPKIN STEW - RECIPE GIRL
From recipegirl.com
You'll also love