Chicken Pumpkin Stew
Immerse yourself in the warm, comforting flavors of Chicken Pumpkin Stew, a wholesome dish perfect for chilly evenings or cozy gatherings. This one-pot recipe combines tender, seared chicken thighs with the natural sweetness of pumpkin, carrots, and creamy coconut milk, all enhanced by aromatic spices like cumin, coriander, and paprika. With just 20 minutes of prep time, the stew simmers to perfection in under an hour, creating a hearty and nutrient-rich meal that’s as satisfying as it is flavorful. Serve it with fluffy rice or a slice of crusty bread to soak up every drop of the rich broth, and finish with a sprinkle of fresh parsley for a vibrant touch. Packed with healthy, seasonal ingredients and bold, warming spices, this Chicken Pumpkin Stew will quickly become a family favorite.
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Recipe Information
Ingredients
- 1.5 lbs chicken thighs
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp olive oil
- 1 medium, diced onion
- 3 minced garlic cloves
- 1 tbsp, grated fresh ginger
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- 4 cups chicken stock
- 3 cups, peeled and cubed pumpkin
- 2 medium, sliced carrot
- 2 sliced celery stalks
- 1 cup coconut milk
- 2 tbsp, chopped fresh parsley
- optional, for serving cooked rice or bread
Instructions
Season the chicken thighs with salt and black pepper on both sides.
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken thighs and sear for 3-4 minutes on each side, until golden brown. Remove from the pot and set aside.
In the same pot, add the diced onion and sauté for 2-3 minutes until translucent. Add the minced garlic and grated ginger, sautéing for another 1 minute until fragrant.
Stir in the ground cumin, coriander, and paprika. Toast the spices for 30 seconds to enhance their flavor.
Pour in the chicken stock and scrape the bottom of the pot to deglaze any browned bits. Add the cubed pumpkin, sliced carrots, and celery.
Return the seared chicken thighs to the pot, ensuring they are mostly submerged in the liquid.
Bring the stew to a gentle boil, then reduce the heat to a simmer. Cover and cook for 25-30 minutes, or until the chicken is fully cooked and the vegetables are tender.
Stir in the coconut milk and simmer for an additional 5 minutes to combine the flavors.
Taste the stew and adjust seasoning with additional salt and pepper, if needed.
Garnish with chopped fresh parsley and serve hot alongside cooked rice or crusty bread, if desired.
Nutrition Facts
Calories |
622 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.6 g | 38% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 781 mg | 34% | |
| Total Carbohydrate | 28.0 g | 10% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 11.2 g | ||
| Protein | 60.0 g | 120% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 110 mg | 8% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1038 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
