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.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

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
• 0 (optional, for serving) cooked rice or crusty bread

Directions

Step 1

Season the chicken thighs with salt and black pepper on both sides.

Step 2

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.

Step 3

In the same pot, reduce the heat to medium and add the diced onion. Sauté for 3-4 minutes until the onion becomes translucent.

Step 4

Stir in the minced garlic, fresh ginger, and red chili flakes. Cook for 1 minute until fragrant.

Step 5

Add the smoked paprika, ground cumin, ground coriander, and cinnamon stick. Toast the spices for 1 minute, stirring constantly.

Step 6

Add the diced pumpkin cubes to the pot, stirring to coat them in the spices.

Step 7

Pour in the canned diced tomatoes and chicken broth, stirring well. Bring the mixture to a gentle simmer.

Step 8

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.

Step 9

Remove the cinnamon stick and stir in the coconut milk. Cook uncovered for an additional 5 minutes to allow the flavors to meld.

Step 10

Taste the stew and adjust seasoning with additional salt or black pepper, if needed.

Step 11

Serve hot, garnished with fresh cilantro and a squeeze of lime juice. Pair with cooked rice or crusty bread, if desired.

Nutrition Facts

Serving size	(3538.8g)

Amount per serving	% Daily Value*
Calories	2894.1

Total Fat 142.3g	0%
Saturated Fat 36.5g	0%
Polyunsaturated Fat 6.1g
Cholesterol 853.9mg	0%
Sodium 5899.3mg	0%
Total Carbohydrate 139.2g	0%
Dietary Fiber 19.0g	0%
Total Sugars 57.7g
Protein 264.2g	0%

Vitamin D 63IU	0%
Calcium 600.5mg	0%
Iron 23.4mg	0%
Potassium 6928.0mg	0%

*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.

Source of Calories

Fat: 44.2%

Protein: 36.5%

Carbs: 19.2%