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Pumpkin and Chicken Stew Recipe
Ingredients:
- 2 tablespoons olive oil
- 1 lb chicken breast, cubed
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 large pumpkin (about 2 lbs), peeled and cubed
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- Salt and pepper, to taste
- 1/2 cup whole almonds, toasted
- Optional: other nuts such as pecans or walnuts
Instructions:
- Cook the Chicken:
- In a large pot, heat the olive oil over medium-high heat.
- Add the cubed chicken and cook until it is browned on all sides. Remove the chicken from the pot and set aside.
- Sauté the Vegetables:
- In the same pot, add the chopped onion. Sauté until the onion becomes translucent.
- Add the minced garlic and cook for another minute until fragrant.
- Add the Pumpkin:
- Stir in the cubed pumpkin and cook for a few minutes, just until it starts to soften.
- Deglaze and Simmer:
- Pour in the chicken broth, scraping any browned bits off the bottom of the pot.
- Return the chicken to the pot. Bring to a boil, then reduce the heat to low and simmer for about 20 minutes, or until the pumpkin is tender and the chicken is cooked through.
- Add Cream and Spices:
- Stir in the heavy cream, cinnamon, and nutmeg. Cook for another 5 minutes until the stew is heated through and slightly thickened. Season with salt and pepper to taste.
- Finish and Serve:
- Toast the almonds (and other nuts, if using) in a dry skillet until golden and fragrant.
- Serve the stew hot, garnished with the toasted almonds.
This pumpkin and chicken stew is a comforting dish that combines the sweetness of pumpkin with the savoriness of chicken, enhanced by the warmth of autumn spices. It’s ideal for a chilly evening, and the addition of nuts adds a delightful crunch and additional layer of flavor. Enjoy cooking and savoring this seasonal delight!
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