Spicy Chicken and Pumpkin Stew

Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

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

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.


Most Helpful

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!

SarahG. January 15, 2011

Has wonderful flavor. Great for a winter meal. I didn't have chicken so I left it out. Added 8oz of sliced mushrooms and about 4 more cups of squash - I had 2 winter squashes that I needed to cook. I couldn't find the light coconut milk so I used regular - loved the flavor it added. We ate it without the rice. Could be pureed for soup. Overall an excellent recipe.

Chef SJ #2 December 20, 2007

This was very very good. I thought the flavors would be overly powerful, but it was very light. I did not use the jalapenos, so it wasn't very spicy. I used a pie pumpkin, and it softened quite a bit faster than 30 minutes, and it mushed a little, but we liked that. Thanks for posting this recipe, it is very different and interesting, and I'm so glad I tried it!

yogiclarebear November 07, 2007

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