Ingredients
-
1 1/2
-
1/2
-
1/4
-
1
-
4
-
1
-
1
-
1
-
2
-
4
-
6
-
1
-
1
-
1/4
-
5
Directions
Spicy Chicken and Pumpkin Stew, Originally from a Cooking Light magazine An unexpected combo of flavors makes one tasty stew , I’ve made this once and LOVED it! But I’m wondering if I could substitute sweet potatoes for the squash? Hm I would think it would work I’ll try it and let you all know!, I’ve made this once and LOVED it! But I’m wondering if I could substitute sweet potatoes for the squash? Hm I would think it would work I’ll try it and let you all know!
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Steps
|
1
Done
|
Sprinkle Chicken With Salt and Pepper. Heat 1 Teaspoon Oil in a Dutch Oven Over Medium Heat. Add Half of the Chicken and Saut For 8 Minutes or Until Browned. Remove Chicken from Pot and Repeat Procedure With 1 Teaspoon Oil and Remaining Chicken; Set Aside. |
|
2
Done
|
Heat 1 Teaspoon Oil Over Medium-High Heat. Add Onion and Next 5 Ingredients; Saut For 2 Minutes. Stir in Pumpkin, Water, and Coconut Milk; Bring to a Boil. |
|
3
Done
|
Reduce Heat and Simmer 30 Minutes or Until Pumpkin Is Tender. |
|
4
Done
|
Return Chicken to Pan; Cook 10 Minutes. |
|
5
Done
|
Stir in Cilantro. |
|
6
Done
|
Serve Over Rice. |
