Name: Pumpkin Chicken Stew
Cook time: 1 h
Total time: 1 h
Ingredients: 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces; 3 cups fresh sugar pumpkin, peeled and cubed (or 1 can of pumpkin puree); 1 large yellow onion, diced; 3 cloves garlic, minced; 2 medium carrots, sliced into rounds; 2 stalks celery, chopped; 1 red bell pepper, diced; 4 cups chicken bone broth; 1 tsp dried thyme; 1 tsp dried rosemary; 1/2 tsp smoked paprika; 2 tbsp olive oil; 2 cups fresh spinach; Salt and black pepper to taste; Fresh parsley for garnish

Ingredients

Scale

1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
3 cups fresh sugar pumpkin, peeled and cubed (or 1 can of pumpkin puree)
1 large yellow onion, diced
3 cloves garlic, minced
2 medium carrots, sliced into rounds
2 stalks celery, chopped
1 red bell pepper, diced
4 cups chicken bone broth
1 tsp dried thyme
1 tsp dried rosemary
1/2 tsp smoked paprika
2 tbsp olive oil
2 cups fresh spinach
Salt and black pepper to taste
Fresh parsley for garnish

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Instructions

Start by seasoning your chicken pieces generously with salt, pepper, and smoked paprika. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the chicken in a single layer and sear until golden brown on all sides. You do not need to cook the chicken all the way through at this point; you are simply building a base of flavor. Once browned, remove the chicken from the pot and set it aside on a plate.
In the same pot, reduce the heat to medium. Add the diced onion, carrots, and celery. Cook for about 5 to 7 minutes until the onions become translucent and soft. Stir in the minced garlic and cook for another 60 seconds until fragrant. Use a wooden spoon to scrape up any browned bits from the bottom of the pot, as these contain the most concentrated flavor.
Add the cubed pumpkin and red bell pepper to the pot. Pour in the chicken bone broth and return the seared chicken to the mixture. Stir in the thyme and rosemary. Bring the liquid to a gentle boil, then reduce the heat to low. Cover the pot and simmer for 25 to 30 minutes, or until the pumpkin chunks are fork-tender and the chicken is fully cooked.
If you prefer a thicker stew, use the back of your spoon to mash a few of the pumpkin cubes against the side of the pot; this will naturally thicken the broth. Stir in the fresh spinach and let it wilt in the residual heat for about 2 minutes. Taste the stew and add more salt or pepper if necessary.
Ladle the hot stew into deep bowls. Ensure every serving has a generous portion of chicken and pumpkin. Garnish each bowl with a sprinkle of fresh parsley and a crack of black pepper. Serve immediately with a side of crusty bread or over a bed of quinoa for extra heartiness.

Cook Time: 60 minutes