Spicychickenandpumpkinstew Recipes

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CHICKEN PUMPKIN STEW



Chicken Pumpkin Stew image

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

1 tablespoon oil
1 1/2 lbs boneless skinless chicken thighs, fat trimmed, cut into 1 inch pieces
1 medium onion, chopped
1 red pepper, cut into 1 inch pieces
1 teaspoon minced garlic
1 (14 1/2 ounce) can chicken broth
1 (14 1/2 ounce) can diced tomatoes
1 tablespoon smoked paprika
1/2 teaspoon salt
3 cups sugar pumpkin (about 1 lb.) or 3 cups butternut squash, peeled and cut into 1 inch cubes (about 1 lb.)
8 ounces fresh green beans, cut in half
1 tablespoon cornstarch
1/4 cup creamy peanut butter

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

PUMPKIN STEW (COOKED IN THE PUMPKIN)



Pumpkin Stew (Cooked in the Pumpkin) image

This smells so wonderful while it is cooking and makes a great presentation dish. Good comfort food for cold nights and kids think it's COOL!

Provided by southern chef in lo

Categories     Stew

Time 3h10m

Yield 6 serving(s)

Number Of Ingredients 12

10 -12 lbs pumpkin
2 lbs beef stew meat
2 tablespoons oil
1 bell pepper, diced into large pieces
1 onion, diced
4 medium potatoes, cubed
3 carrots, diced
2 garlic cloves, minced
2 stalks celery, diced
1 (15 ounce) can diced tomatoes
2 -3 cups water
salt and pepper

Steps:

  • Carve a hole in the top of the pumpkin; remove seeds and stringy inside, then set the pumpkin aside.
  • Brown the meat in a Dutch oven, then add all the cut up vegetables, salt, pepper, and water. Let simmer 1 hour.
  • Place pumpkin in shallow baking pan. Fill with the stew mixture. Brush the sides of the pumpkin with oil and cook on 350°F for 2 hours or until the pumpkin is tender. Serve.
  • Be sure to get chunks of pumpkin in your stew as you serve it--this enhances the flavor.

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