One Pot Cajun Pumpkin
Indulge in the warm, comforting flavors of this One Pot Cajun Pumpkin recipe, a delicious twist on a classic skillet meal that combines the rich creaminess of pumpkin with bold Cajun spices. Perfect for busy weeknights, this one-pot dish features tender, golden-seared chicken thighs simmered in a luscious blend of pumpkin puree, coconut milk, and chicken broth, with aromatic garlic, onion, and red bell pepper adding layers of flavor. Long-grain white rice cooks directly in the sauce, soaking up every bit of spice and goodness, while nutrient-packed kale provides a fresh, vibrant finish. Garnished with a sprinkle of fresh parsley, this hearty dish is a perfect balance of bold, savory, and just a hint of sweetness. Ready in under an hour, this easy rice-and-chicken skillet is a wholesome and flavorful dinner choice for the whole family.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 4 pieces chicken thighs (boneless, skinless)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 medium yellow onion (diced)
- 1 medium red bell pepper (diced)
- 3 cloves garlic (minced)
- 1 tablespoon Cajun seasoning
- 1 teaspoon smoked paprika
- 1 cup canned pumpkin puree
- 1.5 cups chicken broth
- 0.5 cup coconut milk
- 1 cup long-grain white rice
- 2 cups kale (chopped, stems removed)
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Heat the olive oil in a large, deep skillet or Dutch oven over medium heat.
Season the chicken thighs on both sides with salt and black pepper. Sear the chicken in the hot oil for 3-4 minutes per side until golden brown. Remove the chicken and set aside.
In the same pot, add the diced onion and red bell pepper. Sauté for 5 minutes until softened.
Stir in the minced garlic, Cajun seasoning, and smoked paprika. Cook for 1 minute until fragrant.
Add the pumpkin puree, chicken broth, and coconut milk to the pot. Stir well to combine.
Return the chicken thighs to the pot, nestling them into the sauce.
Bring the mixture to a gentle boil, then lower the heat to a simmer. Cover and cook for 15 minutes.
Stir in the uncooked rice and make sure it is evenly distributed. Cover the pot and cook for an additional 15 minutes, or until the rice is tender and has absorbed most of the liquid.
Add the chopped kale to the pot. Stir gently to incorporate, allowing the kale to wilt for 2-3 minutes.
Taste and adjust seasoning, adding more salt or Cajun seasoning if desired.
Garnish with fresh parsley before serving. Serve hot and enjoy!
Nutrition Facts
Calories |
1788 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.0 g | 105% | |
| Saturated Fat | 18.9 g | 94% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 441 mg | 147% | |
| Sodium | 5626 mg | 245% | |
| Total Carbohydrate | 136.0 g | 49% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 33.4 g | ||
| Protein | 127.6 g | 255% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 451 mg | 35% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 3324 mg | 71% | |
*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.
