Chicken and Pumpkin Goulash

I needed to use up some chicken, and we had been given a lot of pumpkins…so I began to look for a recipe which would take advantage of my ingredients. However, everything I found was quite spicy and knew would not go over well with my grandchildren. I then came across a recipe which seemed to have promise, and used it as the basis for creating this…a new family favorite! I hope you enjoy as much as my family did.

Step: 1

Set a slow cooker to High, and place diced tomatoes and brown sugar into the cooker; stir to combine.

Step: 2

Heat olive oil in a non-stick skillet over medium-high heat, and cook and stir onion until lightly browned, about 10 minutes. Mix in the ginger, cinnamon, cumin, and coriander; cook and stir until the spices release their fragrance, about 2 minutes. Stir in the chicken, and cook and stir until chicken is no longer pink. Mix the garbanzo beans into the chicken mixture, and bring to a simmer. Transfer the mixture into the slow cooker, and mix with tomatoes.

Step: 3

Place pumpkin into the same skillet, and reduce heat to medium. Cook until the pumpkin is hot and some pieces are slightly browned, about 10 minutes, stirring often. Place pumpkin into the cooker, and cover.

Step: 4

Cook the stew on the High setting for 1 hour; reduce cooker setting to Low, and cook until pumpkin is tender, 3 to 4 more hours. Season with salt and black pepper. If stew seems too liquid, mix cornstarch into water in a small cup until smooth, and stir the slurry into the stew. Cook until thickened, about 30 minutes.

Per Serving: 330 calories; protein 28.4g; carbohydrates 37.2g; fat 7.9g; cholesterol 58.5mg; sodium 696.4mg.

The word “stew” can process to both a dish and a cooking method. Stewing makes not fast cooking chunks of meat, vegetables or beans in a tastefull water based . It’s same as to braising, but it makes have a few notable differences. The meat is chopped into few of pieces but of being cooked all of it , and the liquid completely covers the contents in a stew as different to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking eating process that comfortable you up on a cold , winter day. It’s right that ; a bowl of classic beef stew can make warming featured food , but stew’s comfort factor goes way beyond preserving you from the chill . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the ultimate comfort food, no matter the weather.