Spicy Chicken-and-Pumpkin Stew

Ingredients

  • 1 (14-ounce) can light coconut milk
  • ¼ cup chopped cilantro
  • 5 cups hot cooked long-grain rice
  • 1 tablespoon minced peeled fresh ginger
  • 1 ½ pounds skinless, boneless chicken breasts, cut into bite-size pieces
  • ½ teaspoon salt
  • 1 tablespoon olive oil, divided
  • + 8 more ingredients
    • 4 cups sliced onion
    • ¼ teaspoon black pepper
    • 1 tablespoon minced seeded jalapeño pepper
    • 2 teaspoons curry powder
    • 4 garlic cloves, minced
    • 6 cups cubed peeled fresh pumpkin or other winter squash (such as acorn)
    • 1 cup chopped red bell pepper
    • 1 cup water

Sprinkle chicken with salt and black 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 the chicken from pan. Repeat procedure with 1 teaspoon oil and remaining chicken; set aside. Heat 1 teaspoon oil over medium...

View full recipe at My Recipes

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