Ingredients
Scale
- 1.5 lbs chicken thighs, skinless and boneless, cut into bite-sized pieces
- 2 cups pumpkin puree (canned or fresh)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 large carrots, sliced into rounds
- 2 stalks celery, chopped
- 2 cups chicken bone broth
- 1 can (13.5 oz) full-fat coconut milk
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Step 1: Sear the Chicken and Sauté Aromatics
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Season the chicken pieces generously with salt and pepper. Add the chicken to the pot and sear until browned on all sides, about 5-7 minutes. Remove the chicken and set it aside. In the same pot, add the diced onion, carrots, and celery. Sauté for about 5 minutes until the onions become translucent. Stir in the minced garlic and cook for another minute until fragrant. - Step 2: Simmer the Stew
Return the browned chicken to the pot. Stir in the pumpkin puree, chicken broth, thyme, rosemary, and smoked paprika. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 25-30 minutes. This allows the vegetables to soften and the flavors to meld together beautifully. The pumpkin will break down slightly, creating a thick, rich base for the stew. - Step 3: Creaming and Finishing
Once the vegetables are tender, stir in the coconut milk. Let the stew simmer uncovered for another 5-10 minutes to thicken to your desired consistency. Taste the stew and adjust the seasoning with more salt or pepper if needed. Ladle the hot stew into deep bowls and garnish with a sprinkle of fresh parsley or a few toasted pumpkin seeds for added crunch.
- Cook Time: 60 minutes