Okay, this Creamy Coconut Pumpkin Chicken Stew has become my absolute go-to for chilly nights. It’s one of those meals that just feels good to eat, you know? Everything comes together in one pot, so it’s super simple, and the flavors are just wild. You get this awesome mix of sweet pumpkin, rich coconut, and tender chicken that somehow just works perfectly.
Ingredients
- 1 tbsp olive oil
- 1 yellow onion, chopped
- 2 garlic cloves, minced
- 1.5 lbs chicken breast, cut into bite-sized pieces
- 1 tsp ground ginger
- 1/2 tsp cumin
- 1/2 tsp turmeric
- 1 15-oz can of pumpkin puree
- 1 13.5-oz can of full-fat coconut milk
- 1 cup chicken broth
- A couple of big handfuls of fresh spinach
- Salt and pepper
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Step-by-Step Instructions
Step 1
First, grab a big pot or a Dutch oven and get the olive oil warming up over medium heat. Toss in the onion and let it cook for a few minutes until it gets soft. Now add the garlic and stir it around for about 30 seconds.
Step 2
Drop the chicken pieces into the pot. Hit them with some salt and pepper and just cook them long enough to get a little color on the outside. Don’t worry about cooking them all the way through right now.
Step 3
Sprinkle in the ginger, cumin, and turmeric and stir for a minute. Then, pour in the pumpkin puree, coconut milk, and chicken broth. Mix it all together, let it come to a little bubble, then turn the heat down. Let it simmer for about 15 minutes. This is when the chicken will finish cooking and all the flavors get to know each other.
Step 4
Kill the heat and dump in all the spinach. It’ll seem like way too much, but just stir it in and watch it disappear into the stew as it wilts. Give it a final taste and add more salt if you think it needs a little something extra.
Why This Stew Is On Repeat In My House
The best part about this pumpkin chicken recipe is that it’s a one-pot deal, so you’re not stuck with a sink full of dishes. We love sopping it up with crusty bread or spooning it over rice. If you’ve been asking yourself what to serve with pumpkin stew, that’s how we do it. For real, you have to try this Creamy Coconut Pumpkin Chicken Stew. If you make it, drop a comment below and tell me how it went!
Creamy Coconut Pumpkin Chicken Stew
This Creamy Coconut Pumpkin Chicken Stew is a one-pot wonder! Rich coconut milk, savory chicken, and sweet pumpkin make a cozy, unforgettable meal.
Ingredients
- 1 tbsp olive oil
- 1 yellow onion chopped
- 2 garlic cloves minced
- 1.5 lbs chicken breast cut into bite-sized pieces
- 1 tsp ground ginger
- 1/2 tsp cumin
- 1/2 tsp turmeric
- 1 15-oz can of pumpkin puree
- 1 13.5-oz can of full-fat coconut milk
- 1 cup chicken broth
- A couple of big handfuls of fresh spinach
- Salt and pepper
Instructions
- First grab a big pot and get the olive oil warming up over medium heat. Toss in the onion and let it cook for a few minutes until it gets soft. Now add the garlic and stir it around for about 30 seconds.
- Drop the chicken pieces into the pot. Hit them with some salt and pepper and just cook them long enough to get a little color on the outside. Don't worry about cooking them all the way through right now.
- Sprinkle in the ginger cumin and turmeric and stir for a minute. Then pour in the pumpkin puree coconut milk and chicken broth. Mix it all together let it come to a little bubble then turn the heat down. Let it simmer for about 15 minutes.
- Kill the heat and dump in all the spinach. It'll seem like way too much but just stir it in and watch it disappear into the stew as it wilts. Give it a final taste and add more salt if you think it needs it.
Notes
Leftovers are amazing. The flavors get even better the next day.
Don't have fresh spinach? Frozen works too. Just thaw and squeeze the water out first.
For a little heat add a pinch of red pepper flakes with the other spices.
Nutrition Information
Yield
6Serving Size
1Amount Per ServingCalories 300Total Fat 8gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 4gCholesterol 97mgSodium 307mgCarbohydrates 9gFiber 3gSugar 3gProtein 37g