Ingredients
Scale
- 1.5 lbs chicken thighs, boneless and skinless, cut into bite-sized pieces
- 2 cups pumpkin puree (fresh or canned)
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 large carrots, sliced into rounds
- 2 cups butternut squash or pumpkin, cubed
- 4 cups chicken bone broth
- 1 can (14 oz) diced tomatoes
- 2 teaspoons smoked paprika
- 1 teaspoon dried thyme
- 1/2 teaspoon ground cinnamon
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 2 cups fresh kale or spinach, chopped
- Fresh parsley for garnish
Instructions
- Step 1: Preparation. Start by preparing all your vegetables and meat to ensure a smooth cooking process. Dice the onion, mince the garlic, and slice the carrots. If you are using fresh pumpkin or squash, peel it and cut it into small, uniform cubes so they cook evenly. Pat the chicken thighs dry with a paper towel and season them generously with salt and pepper. Organizing your ingredients ahead of time prevents burning and allows you to focus on building deep flavors.
- Step 2: Sautéing and Browning. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the chicken pieces in a single layer, working in batches if necessary. Brown the chicken for about 3 to 4 minutes on each side until golden, then remove the chicken and set it aside on a plate. In the same pot, add the onion and carrots. Sauté for about 5 minutes until the onions are translucent. Stir in the garlic, paprika, thyme, and cinnamon, cooking for another minute until the spices become fragrant.
- Step 3: Simmering the Stew. Return the browned chicken to the pot along with any accumulated juices. Add the cubed pumpkin or squash, the pumpkin puree, the diced tomatoes, and the chicken broth. Stir well to combine, making sure to scrape up any browned bits from the bottom of the pot—that is where the flavor lives! Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 25 to 30 minutes, or until the vegetables are fork-tender and the chicken is fully cooked.
- Step 4: Finishing and Plating. Once the vegetables are soft, stir in the chopped kale or spinach. Let the greens wilt into the hot stew for about 2 minutes. Taste the stew and add more salt or pepper if needed. If you prefer a thicker consistency, you can mash a few of the pumpkin cubes against the side of the pot. Ladle the hot stew into deep bowls and garnish with a sprinkle of fresh parsley. Serve immediately while steaming hot.
- Cook Time: 60 minutes