Spicy Chicken and Pumpkin Stew

READY IN: 1hr 15mins
Recipe by chelseas

Originally from a Cooking Light magazine. An unexpected combo of flavors makes one tasty stew.

Top Review by SarahG.

I've made this once and LOVED it! But I'm wondering if I could substitute sweet potatoes for the squash? Hm...I would think it would work. I'll try it and let you all know!

Ingredients Nutrition


  1. Sprinkle chicken with salt and 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 chicken from pot and repeat procedure with 1 teaspoon oil and remaining chicken; set aside.
  2. Heat 1 teaspoon oil over medium-high heat. Add onion and next 5 ingredients; sauté for 2 minutes. Stir in pumpkin, water, and coconut milk; bring to a boil.
  3. Reduce heat and simmer 30 minutes or until pumpkin is tender.
  4. Return chicken to pan; cook 10 minutes.
  5. Stir in cilantro.
  6. Serve over rice.

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