Spicy Chicken and Pumpkin Stew

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

• Ready In: 1 hr 15 mins
• Serves: 10

Ingredients

• 1 1⁄2 lbs boneless skinless chicken breasts, cut into bite-sized pieces
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon black pepper
• 1  tablespoon olive oil, divided
• 4  cups  sliced onions
• 1  cup  chopped red bell pepper
• 1  tablespoon  minced peeled fresh ginger
• 1  tablespoon  minced seeded  jalapeno pepper
• 2  teaspoons curry powder
• 4  garlic cloves, minced
• 6  cups  cubed fresh pumpkin or 6  cups  other  winter squash, peeled
• 1  cup water
• 1 (14 ounce) can light coconut milk
• 1⁄4 cup  chopped cilantro
• 5  cups  hot cooked rice

Directions

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.