Chicken Kabocha Veggie Stew

1. 1

   Cook kabocha (Japanese pumpkin) until soft but not too mushy. Scrape out seeds.

2. 2

   Cook or bake chicken drumsticks (4-5 lbs). Dice meat.

3. 3

   Dice onions (2), Asian eggplant (2), celery (2 stalks), baby carrots (1 lb), broccoli (3 heads), and chili jalapenos (5).

4. 4

   Soften onions on low heat. Add eggplant until mushy. Add celery and baby carrots until soft. Add broccoli and chili jalapenos. Add salt and pepper and stir. Add cooked chicken. Add 3/4 or whole cooked kabocha.

No additional tips available.