Spicy Chicken and Pumpkin Stew
Warm up your weeknight dinners with this hearty and flavorful Spicy Chicken and Pumpkin Stew. Tender chicken thighs are simmered to perfection in a rich, aromatic broth infused with smoked paprika, ground cumin, and a touch of cinnamon for a comforting, spicy kick. Sweet, creamy pumpkin cubes balance the heat, while coconut milk adds a luscious, velvety texture. Fresh ginger, garlic, and red chili flakes bring layers of bold flavor, making every spoonful irresistibly satisfying. Finished with a sprinkle of fresh cilantro and a squeeze of lime, this one-pot wonder is perfect when served with fluffy rice or crusty bread. Whether you're seeking a cozy fall meal or a vibrant fusion dish, this stew is bound to delight your taste buds and become a family favorite. Perfect keywords: spicy chicken stew, pumpkin recipes, cozy fall dinners, one-pot meals.
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Recipe Information
Ingredients
- 6 pieces (bone-in, skin-on or skinless) chicken thighs
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large (diced) yellow onion
- 3 minced garlic cloves
- 1 tablespoon (minced) fresh ginger
- 0.5 teaspoon red chili flakes
- 1.5 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 cinnamon stick
- 3 cups pumpkin (peeled and diced into 1-inch cubes)
- 1 14-ounce can canned diced tomatoes
- 4 cups chicken broth
- 1 cup (unsweetened) coconut milk
- 2 tablespoons (chopped, for garnish) fresh cilantro
- 1 whole lime (quartered, for serving) lime wedges
- (optional, for serving) cooked rice or crusty bread
Instructions
Season the chicken thighs with salt and black pepper on both sides.
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Add the chicken thighs and sear for 4-5 minutes per side, until golden brown. Remove the chicken and set aside.
In the same pot, reduce the heat to medium and add the diced onion. Sauté for 3-4 minutes until the onion becomes translucent.
Stir in the minced garlic, fresh ginger, and red chili flakes. Cook for 1 minute until fragrant.
Add the smoked paprika, ground cumin, ground coriander, and cinnamon stick. Toast the spices for 1 minute, stirring constantly.
Add the diced pumpkin cubes to the pot, stirring to coat them in the spices.
Pour in the canned diced tomatoes and chicken broth, stirring well. Bring the mixture to a gentle simmer.
Return the chicken thighs to the pot, nestling them into the liquid. Cover the pot with a lid and simmer on low heat for 25 minutes, stirring occasionally.
Remove the cinnamon stick and stir in the coconut milk. Cook uncovered for an additional 5 minutes to allow the flavors to meld.
Taste the stew and adjust seasoning with additional salt or black pepper, if needed.
Serve hot, garnished with fresh cilantro and a squeeze of lime juice. Pair with cooked rice or crusty bread, if desired.
Nutrition Facts
Calories |
2894 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.3 g | 182% | |
| Saturated Fat | 36.5 g | 182% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 854 mg | 285% | |
| Sodium | 5899 mg | 256% | |
| Total Carbohydrate | 139.2 g | 51% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 57.7 g | ||
| Protein | 264.2 g | 528% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 600 mg | 46% | |
| Iron | 23.4 mg | 130% | |
| Potassium | 6928 mg | 147% | |
*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.
