Pumpkin Chicken Stew
A hearty, healthy–and heart healthy– chilly weather favorite. Enjoy this during the transition in to spring and bookmark for next fall!
To say that this is a hearty meal would be an understatement. It is an amazing source of lean protein and healthy carbs. I never would of thought of making a chicken dish with cocoa powder but it really is amazing! Your life will be much, much easier if you use canned pumpkin puree–NOT pumpkin pie puree-but you can always roast/boil your own pumpkin and puree it. I have also used butternut squash in this recipe with great results. The pumpkin/squash gives the stew a really thick creamy texture and combine that with the spices and melt in your mouth chicken–and you’ve got an instant favorite! I have included links to some items that you may not already have
(Recipe adapted from this source)
- 2 tbsp coconut oil
- 2 cups of onion, diced
- 4 cloves of garlic, minced
- 3 lbs of chicken breast, cubed
- 1 cup chicken stock or vegetable stock
- 3 medium sized tomatoes with their juice, diced
- 6 ounces of tomato sauce
- 3 tbsp chili powder
- 2 tbsp pumpkin pie spice
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1 whole cinnamon stick
- 2 cups bell pepper, diced
- 3 cups pumpkin puree
- 1 cup fresh cilantro, diced (I love cilantro so I put quite a bit, but 2tbsp is enough)
- 1 tbsp cacao powder
Make this recipe a few times before the weather warms up and let me know what you think!
There are two different ways that you can make this recipe; with a crockpot, or dutch oven.
Heat your coconut oil and sautee your onions until they are translucent, then add your garlic and saute for another minute. You can then transfer the onion/garlic mixture to the crockpot–and add in chicken, chicken stock, tomatoes, tomato sauce, chili powder, pumpkin pie spice, salt, pepper, and cinnamon stick. Set to low for 8 hours or high for 4 hours. About 20 minutes before removing from the heat add in cocoa powder, cilantro and pumpkin/squash and mix. Serve immediately or refrigerate/freeze for later!
Heat your coconut oil in your dutch oven and sautee your onions until they are translucent, then add your garlic and saute for another minute. Add in your chicken, chicken stock, tomatoes, tomato sauce, chili powder, pumpkin pie spice, salt, pepper, and cinnamon stick. Simmer for 30 minutes. Stir in pumpkin/squash, cilantro and cocoa powder and cook for an additional 5 minutes. Reduce heat to low and let it sit until you’re ready to serve, or serve immediately. Refrigerate/freeze for later if there are leftovers!