Chickeninpumpkinsauce Recipes

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CHICKEN IN GREEN PUMPKIN-SEED SAUCE



Chicken in Green Pumpkin-Seed Sauce image

Categories     Chicken     Low/No Sugar     Cinco de Mayo     Hot Pepper     Spring     Healthy     Tomatillo     Cilantro     Seed     Simmer     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 17

Chicken
5 cups water
6 chicken thighs with skin and bones
1/4 large white onion
3 garlic cloves, halved
3 large fresh cilantro sprigs
1 teaspoon fine sea salt
Sauce
1 2/3 cups shelled pepitas (pumpkin seeds)
6 whole black peppercorns
12 ounces tomatillos, husked, rinsed, coarsely chopped
1/4 cup chopped white onion
1/4 cup chopped fresh cilantro
3 medium serrano chiles, chopped with seeds
2 garlic cloves, chopped
1 teaspoon fine sea salt
6 tablespoons corn oil

Steps:

  • For chicken:
  • Bring all ingredients to boil in large pot. Reduce heat; simmer uncovered until chicken is cooked through, about 30 minutes. Transfer chicken to bowl; cover to keep warm. Reserve chicken broth in pot; spoon off fat from surface.
  • Meanwhile, begin sauce:
  • Heat heavy large skillet over medium-low heat. Add pepitas; stir frequently until seeds puff and begin to pop, about 15 minutes (do not brown). Transfer to dish; cool. Set aside 2 tablespoons pepitas for garnish. Working in batches, finely grind remaining pepitas with peppercorns in spice mill or coffee grinder.
  • Puree tomatillos, next 5 ingredients, and 1/2 cup reserved chicken broth in blender until almost smooth. Heat 2 tablespoons oil in heavy medium skillet over medium-high heat. Add tomatillo mixture and simmer until sauce is thick and reduced to 1 cup, stirring frequently, about 5 minutes.
  • Heat remaining 4 tablespoons oil in heavy large pot over medium heat. Add ground pepita mixture. Stir constantly until mixture resembles very coarse paste and begins to color in spots, about 9 minutes. Add tomatillo mixture; stir 1 minute. Add 2 cups reserved chicken broth and bring to boil. Reduce heat to medium-low and simmer until sauce is thick, stirring constantly, about 3 minutes longer. Season sauce to taste with salt. Spoon some sauce onto platter. Top with chicken. Spoon remaining sauce over. Garnish with reserved 2 tablespoons pepitas.

CHICKEN IN CREAM SAUCE



Chicken in Cream Sauce image

Aunt Mary's was a popular brunch restaurant in San Francisco that served Mexican and Salvadoran dishes. My wife and I went every Sunday for a late breakfast. She always ordered Huevos Rancheros; my usual was Pollo en Crema.

Provided by Chef John

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 2h20m

Yield 8

Number Of Ingredients 14

1 (5 pound) whole chicken
2 cups chicken broth
2 cups water
1 cup Mexican crema or sour cream
2 plum tomatoes, cut into 1/4-inch slices
2 red peppers, cut into 1-inch chunks
2 jalapeno peppers, sliced into rings
1 onion, cut into 1-inch chunks
2 cloves garlic, crushed
1 teaspoon dried oregano
1 bay leaf
1 pinch cayenne pepper
salt and ground black pepper to taste
fresh cilantro, chopped

Steps:

  • Combine chicken (breast-side up), chicken broth, water, Mexican crema, tomatoes, red peppers, jalapeno peppers, onion, garlic, oregano, bay leaf, cayenne pepper, salt, and pepper in a large stockpot, ensuring all ingredients are submerged in the liquid. Bring to a boil over medium heat. Reduce heat to low, cover, and simmer for 1 hour.
  • Turn chicken over using a pair of tongs. Cover stockpot and simmer until chicken is cooked through, about 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Remove chicken from mixture and set aside.
  • Increase heat to high and bring mixture to a boil, skimming off any fat that rises to the surface, 5 to 10 minutes.
  • Cut chicken into serving-size pieces and return to stockpot; stir in chopped cilantro and cook until chicken is warmed through, about 5 minutes.

Nutrition Facts : Calories 483.2 calories, Carbohydrate 7.2 g, Cholesterol 166.6 mg, Fat 31.6 g, Fiber 1.7 g, Protein 41.7 g, SaturatedFat 12.8 g, Sodium 384.9 mg, Sugar 4.3 g

CHICKEN IN PUMPKIN SAUCE



Chicken in Pumpkin Sauce image

Created this little gem of a dish on a day off from work. Turned out fabulously! Super simple recipe and takes no time to make if using pre-cooked chicken (can also be made with leftover turkey).

Provided by Chef JTwombly

Categories     Stew

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 6

2 lbs cooked chicken or 2 lbs cooked turkey, cooled and torn into bite sized pieces
1 (540 ml) can pumpkin (not pie filling, just regular pumpkin)
1 cup apple juice
1/2 cup applesauce
1 -2 teaspoon minced garlic (according to tastes)
1 -2 teaspoon coarse salt (according to taste)

Steps:

  • Start on a medium temperature.
  • In a large pot (I have an electric deep sided frying pan), add the applesauce, garlic and pumpkin together.
  • Add just enough apple juice to loosen the sauce to coat the back of a spoon lightly.
  • Season with salt.
  • Heat thoroughly, adjusting seasoning according to taste.
  • Add meat and simmer on low until heated all the way through.
  • Serve with your choice of potato, noodle or rice, vegetable and of course some nice multi-grain bread to wipe up all that yummy sauce!

Nutrition Facts : Calories 450.6, Fat 15.2, SaturatedFat 4.2, Cholesterol 170.2, Sodium 763.2, Carbohydrate 18.1, Fiber 0.8, Sugar 7.7, Protein 57.6

CHICKEN IN PUMPKIN-ANCHO MOLE SAUCE



Chicken in Pumpkin-Ancho Mole Sauce image

Provided by Sunny Anderson

Categories     main-dish

Time 4h45m

Yield 6 to 8 servings

Number Of Ingredients 24

8 cups water, divided
1/2 cup kosher salt
1/2 cup sugar
1 bay leaf
1 (3-inch) cinnamon stick
1 teaspoon whole black peppercorns
1 teaspoon whole cloves
6 bone-in, skinless chicken breasts
5 ancho chiles (dried poblano peppers)
2 large jalapenos, halved
1 large onion, quartered
3 Roma tomatoes, halved and seeded
4 whole garlic cloves
1 teaspoon whole cumin seeds
1/4 cup olive oil, divided
Kosher salt and freshly ground black pepper
1 cup pumpkin seeds
1 large bunch cilantro leaves, plus more for garnish
16 corn tortillas, kept warm
2 limes, cut into 8 wedges
2 avocados, halved, pitted and flesh sliced
1/2 head iceberg lettuce, shredded
1 red onion, thinly sliced
1 bunch radishes, thinly sliced

Steps:

  • In a medium saucepan, combine 6 cups water, salt, sugar, bay leaf, cinnamon stick, peppercorns, and cloves. Bring to a boil over medium heat, stirring gently. Once the sugar and salt have dissolved, remove from the heat and let cool to room temperature. Transfer to a large bowl, add the chicken, and refrigerate, covered, at least 2 hours or overnight. Bring the remaining 2 cups of water to a boil in a small saucepan over high heat. In a medium heatproof bowl, add the ancho chiles and cover with the boiling water. Weigh down with a plate so the peppers remain under water and let them soak for 15 minutes. Remove and discard the stems when the peppers have softened.
  • Preheat the oven to 400 degrees F. On a sheet tray toss the jalapenos, onion, tomatoes, garlic and cumin with 2 tablespoons oil. Season with salt and pepper, to taste. Roast until nicely caramelized with good color, 25 to 30 minutes. Add the pumpkin seeds to a dry, hot skillet on high heat. Stir often, until the seeds are golden and begin to pop. Transfer to a food processor along with roasted vegetables. Add the soaked chiles, about 2 tablespoons of chili soaking liquid, the cilantro leaves and the remaining 2 tablespoons olive oil to the processor. Puree until smooth. Taste and season with salt and pepper, if needed.
  • Remove the chicken from the refrigerator, blot dry with paper towels and put into a large Dutch oven. Pour in the mole sauce and bake, covered, until the chicken is cooked through, about 55 to 60 minutes. Remove from the oven and transfer the chicken to a cutting board to cool. When cool to the touch, shred the chicken and add it back to the sauce. Spoon the mole into corn tortillas and serve with lime wedges, avocado slices, shredded lettuce, red onion, and radishes. Garnish with cilantro leaves and enjoy.

CHICKEN IN PUMPKIN SEED SAUCE



Chicken in Pumpkin Seed Sauce image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 18

4 to 6 bone-in, skin-on chicken breasts
Kosher salt
6 to 8 whole black peppercorns
2 fresh bay leaves
2 small to medium white or yellow onions, 1 quartered and 1 chopped
Herb bundle of fresh cilantro, marjoram or oregano, and thyme
1 1/4 cups green untoasted pumpkin seeds, such as pepitas
2 tablespoons EVOO
1 teaspoon ground cumin (1/3 palmful)
1 teaspoon dried epazote, optional
Pinch ground cinnamon
6 tomatillos, peeled and chopped
2 to 3 leaves Romaine or green leaf lettuce, torn
2 large cloves garlic, grated or chopped
2 serrano chiles or 1 large jalapeno, seeded and chopped
Warm corn tortillas, for serving
Minced red onions, for serving
Steamed or lightly sauteed zucchini, for serving

Steps:

  • Place the chicken in a pot with just enough water to cover. Sprinkle with salt, and add the peppercorns, bay leaves, quartered onion and herb bundle. Bring to a low boil, and then reduce the heat and poach the chicken until cooked through, 30 to 40 minutes. Remove the chicken, straining the stock, and then wipe the pot clean and return to the heat. Peel the skin off the chicken breasts and cover to keep warm until the sauce is ready. Dry toast the pumpkin seeds over medium heat until puffed and toasted, 4 to 5 minutes. Reserve 1/4 cup of the toasted seeds for garnish. Puree the remaining seeds in a blender or food processor with 1 cup of the stock, the chopped onion, EVOO, cumin, epazote, if using, cinnamon, tomatillos, lettuce, garlic and chiles. Transfer the pumpkin seed puree to the pot with 2 1/2 to 3 cups of the reserved chicken stock and simmer to develop flavor and thicken, 20 minutes. Adjust the seasonings. Pour the sauce over the chicken and garnishreserved toasted pumpkin seeds. Serve with warm corn tortillas, for wrapping, and minced red onion, for topping. If you would like to serve with a vegetable, steamed or sauteed zucchini is perfect.

CREAMY PUMPKIN SPAGHETTI WITH CHICKEN



Creamy Pumpkin Spaghetti with Chicken image

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 15

1 package (16 ounces) spaghetti
1 tablespoon olive oil
1 small onion, chopped
3 garlic cloves, minced
1 can (15 ounces) pumpkin
1 cup chicken broth
3/4 cup half-and-half cream
1/2 cup grated Parmesan cheese
1 tablespoon minced fresh parsley
1/2 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 rotisserie chicken, shredded (about 2-1/2 cups)
Additional minced fresh parsley and rosemary

Steps:

  • Cook spaghetti according to package directions. Drain spaghetti., Meanwhile, in a large skillet, heat oil over medium heat. Add onion; cook and stir 4-6 minutes or until tender. Add garlic; cook 1 minute longer. Stir in pumpkin, broth, cream, cheese, parsley, rosemary, nutmeg, salt and pepper; heat through., Add spaghetti and chicken; heat through. Sprinkle with additional parsley and rosemary.

Nutrition Facts : Calories 481 calories, Fat 12g fat (4g saturated fat), Cholesterol 58mg cholesterol, Sodium 339mg sodium, Carbohydrate 66g carbohydrate (6g sugars, Fiber 5g fiber), Protein 26g protein.

" NOT-QUITE-INDIAN" CHICKEN WITH PUMPKIN SAUCE



I had to type this recipe up before I forgot how I made the dish. The pumpkin sauce was actually left over from a Rachael Ray recipe - I only used it to use up the rest of my leftovers, but the result was so good! I don't know if the pre-marinated chicken breasts I used are readily available elsewhere, and I can't imagine that the flavor would be as good with plain chicken. Somehow, the meal came out tasting like an Indian dish. Being that the sauce was originally a leftover, the pumpkin sauce was made ahead of time; I'm not sure if that made a difference or not. But it's nice being able to make the sauce a day ahead. Just take it out of the fridge when you're ready to bake the chicken - it makes for a really nice quick dinner. This went wonderfully with Jasmine rice.

Provided by Rei-chan

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon extra virgin olive oil
2 shallots, finely chopped
3 garlic cloves, minced
2 cups vegetable broth
1 (15 ounce) can pumpkin puree
1/2 cup heavy cream
1 teaspoon hot pepper sauce
2 pinches ground cinnamon
1 pinch nutmeg
salt and pepper
7 leaves fresh sage, thinly sliced
4 purdue perfect portions tomato basil marinated chicken breasts

Steps:

  • Preheat oven to 350°F.
  • Heat olive oil in medium skillet over medium heat. Add the shallots and garlic; cook until softened, about 5 minutes.
  • Stir in the vegetable broth, pumpkin, and cream. Add the hot sauce, cinnamon, & nutmeg. Season with salt and pepper.
  • Lower the heat and simmer until thickened, about 5 minutes. Stir in the sage; simmer for another minute.
  • Slice chicken breasts into 1-inch wide chunks. Place in a 13 x 9 inch casserole dish. Pour pumpkin sauce over chicken.
  • Bake at 350°F for 20-25 minutes.
  • Serving suggestion: serve over Jasmine or Basmati rice.

Nutrition Facts : Calories 171.3, Fat 14.5, SaturatedFat 7.4, Cholesterol 40.8, Sodium 45.1, Carbohydrate 10.3, Fiber 0.6, Sugar 1.5, Protein 2.1

CHICKEN IN PLUM SAUCE



Chicken in Plum Sauce image

The secret is in the sauce in this delicious main dish. Honey, plums and garlic combine to make a sauce that adds mouthwatering flavor to tender, juicy chicken.-Patricia Collins, Imbler, Oregon

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 4-6 servings.

Number Of Ingredients 7

1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
3/4 cup all-purpose flour
3 tablespoons canola oil
2 cans (16-1/2 ounces each) whole plums, pitted
1/2 cup honey
1 tablespoon white vinegar
1 to 2 garlic cloves, minced

Steps:

  • Coat chicken pieces with flour; brown in oil in a large skillet over medium heat. Transfer to a greased 13-in. x 9-in. baking pan. , Drain plums, reserving syrup; remove pits and coarsely chop plums in a food processor. Pour into a measuring cup; add enough syrup to equal 2 cups. Place in a saucepan. Add honey, vinegar and garlic; bring to a boil. Cook and stir for 2 minutes. Pour over chicken. , Bake, uncovered, at 350° for 45 minutes or until chicken juices run clear.

Nutrition Facts : Calories 536 calories, Fat 23g fat (5g saturated fat), Cholesterol 102mg cholesterol, Sodium 90mg sodium, Carbohydrate 47g carbohydrate (32g sugars, Fiber 1g fiber), Protein 34g protein.

CHICKEN IN CREAMY PAN SAUCE



Chicken in Creamy Pan Sauce image

Chicken breasts simmered in a creamy sauce make an easy but elegant dinner.

Provided by Kraft

Categories     Trusted Brands: Recipes and Tips     PHILADELPHIA Cream Cheese

Time 30m

Yield 4

Number Of Ingredients 6

4 small boneless skinless chicken breast halves
2 tablespoons flour
1 tablespoon oil
¾ cup fat-free, reduced-sodium chicken broth
4 ounces PHILADELPHIA Cream Cheese, cubed
1 tablespoon chopped fresh parsley

Steps:

  • Coat chicken with flour. Heat oil in large skillet on medium heat. Add chicken; cook 5 to 6 minutes on each side or until cooked through (165 degrees F). Remove chicken from skillet, reserving drippings in skillet. Cover chicken to keep warm.
  • Add broth to skillet; stir to scrape up browned bits from bottom of skillet. Add cream cheese; cook 2 to 3 minutes or until cream cheese is melted and sauce starts to thicken, stirring constantly with wire whisk.
  • Return chicken to skillet; turn over to coat both sides of chicken with sauce. Cook 2 minutes or until chicken is heated through. Sprinkle with parsley.

Nutrition Facts : Calories 234.9 calories, Carbohydrate 5.3 g, Cholesterol 84.2 mg, Fat 14.3 g, Fiber 0.1 g, Protein 21.4 g, SaturatedFat 5.8 g, Sodium 338.3 mg, Sugar 0.2 g

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From lavenderandmacarons.com


MUSHROOM SAUCE FOR CHICKEN - CREME DE LA CRUMB
2021-04-04 Transfer to a plate and set aside. In the same skillet, begin preparing the sauce by adding the butter. Once melted, stir in garlic and mushrooms and sauté 2-3 minutes until mushrooms are browned and garlic is fragrant. Stir in chicken broth, heavy cream, dijon mustard, salt, and pepper. Bring to a boil, cook for two minutes at a high boil.
From lecremedelacrumb.com


CHICKEN PUMPKIN CURRY - MAMA LOVES TO COOK
2020-08-21 Pre-heat the oven to 400F / 200C. Peel and chop the pumpkin into 1-inch pieces. Toss in olive oil and sprinkle with salt, pepper and the pinch of cayenne. Mix well. Place on a baking tray and roast in the oven for around 20 minutes until soft. Set aside. Meanwhile, dice the chicken and season with salt and pepper.
From mamalovestocook.com


ROASTED PUMPKIN SPICE CHICKEN THIGHS - JUST COOK BY BUTCHERBOX
2020-11-17 Preheat oven to 300°F. In a large mixing bowl, toss together chicken, pumpkin spice, salt, pepper, and avocado oil. Place onions, dried fruit, and bacon in the bottom on a 9"x13" baking dish. Place chicken on top, skin side up. Place in oven and slow roast for 2 …
From justcook.butcherbox.com


15 EASY CHICKEN DIPPING SAUCE RECIPES - LIFE FAMILY FUN
How to Make Chicken Alfredo Sauce. To make chicken alfredo sauce, start by melting olive oil and butter over a saucepan on medium heat. Add garlic, cream, and white pepper, stirring frequently. Add Parmesan cheese and simmer 8-10 minutes while stirring occasionally, until the texture of the sauce is smooth.
From lifefamilyfun.com


HEARTY CHICKEN PUMPKIN SOUP - PICKY PALATE
2018-11-05 How To Make Pumpkin Soup Recipe. Heat olive oil in large dutch oven or pot over medium heat. Add onion, celery and carrots, stirring and cooking for about 15 minutes, until softened. Stir in garlic and cook for 1 minute. Add chicken, chicken broth, pumpkin, cream, salt, pepper, garlic salt and cilantro. Stir to combine.
From picky-palate.com


10 BEST PUMPKIN CHICKEN SOUP RECIPES | YUMMLY
2022-05-28 Hearty Beef & Vegetable Stew Knorr. Knorr® Beef flavored Bouillon Cube, green bell pepper, corn starch and 13 more. Butternut Squash Soup. On dine chez Nanou. chicken stock, apple, ground ginger, pumpkin, ground cinnamon and 5 more.
From yummly.com


CHICKEN & PUMPKIN SOUP - BUDGET BYTES
2013-08-21 Instructions. Dice the onion and mince the garlic. Add both to a large soup pot along with the olive oil and sauté over medium heat until the onions are translucent (3-5 min.) Add the chicken breast (whole) and chicken broth. Place a lid on the pot, turn the heat up to high, and allow it to come to a full boil.
From budgetbytes.com


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