Chicken And Pumpkin Stew

1. 1

   Sprinkle chicken with salt and pepper. Heat 1 teaspoon of olive oil in a Dutch oven over medium heat. Add chicken and saute until browned, about 8 minutes. You may need to do the chicken in two batches. Remove from pan and set aside.

2. 2

   Heat another teaspoon of olive oil over medium heat. Add onion, bell pepper, ginger, curry and garlic. Saute for 2 minutes. Stir in pumpkin or squash, water and coconut milk; bring to a boil. Reduce heat and simmer 3o minutes or until squash is tender. Return chicken to pan and simmer an additional 10 minutes.

3. 3

   Serve over white or brown rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.