Sweet and Spicy Pumpkin Chicken Stew
This time of year, a hearty stew with some crispy bread is pretty hard to beat for me. Warming, a little kick, a one pot big batch that's freezer friendly? That's a whole love language for me. This Sweet and Spicy Pumpkin Chicken Stew was creamy, sweet from the pumpkin, a little spicy from the jalapeño, and packed with juicy chicken thighs! The chickpeas gave some texture, the bell pepper added crunch, and the spice blend and fresh herbs created so much flavor. This was easy to make, and my family really loved it. It exuded fall and winter vibes and most definitely had everybody going back for another serving!
Equipment
Ingredients
For the chicken:
- 4 lbs. Bone-in Chicken Thighs
- ½ tsp Salt
- ½ tsp Black Pepper
- ½ tsp Paprika
- 2 tbsp Olive Oil
For the sweet and spicy pumpkin chicken stew:
- 1 Yellow Onion diced
- 1 Red Bell Pepper deseeded and diced
- 1 Jalapeño Pepper deseeded and diced
- 5 Garlic Cloves minced
- 4 Thyme Sprigs removed from sprigs
- 2 tbsp Tomato Paste
- 1 tbsp Paprika
- 1 tsp Cumin
- 1 tsp Chili Powder
- ¼ tsp Allspice
- ½ tsp Cayenne
- 3 - 15 oz Cans Pure Pumpkin
- 4 cups Chicken Broth
- 1 tbsp Brown Sugar
- 1 tbsp Worcestershire
- 1 ½ tsp Salt
- ½ tsp Black Pepper
- 2 Bay Leaves
- 1 - 15 oz Can Chickpeas drained and rinsed
- ½ cup Half and Half
- 1 tbsp Apple Cider Vinegar
For serving:
- Chives thinly sliced
- Parmesan Cheese freshly shredded
- Freshly Cracked Black Pepper
- Baguette
Instructions
To prep the ingredients:
- To get started on this recipe first wash all of the veggies and herbs, pat them dry, then prep them.
Reserve some of the seeds and pith in the jalapeño if you want some spice!
To prep and cook the chicken:
- Get out the chicken thighs and pat them very dry with paper toweling.
- Next, add the salt, black pepper, and paprika for the chicken to a small dish.
- Whisk to combine, rub the spices all over the chicken, then set aside on a plate until ready to cook.
- Get out a stockpot, then heat the oil for the chicken on medium.
- Add the thighs skin side down and cook undisturbed for 4-5 minutes, flipping once when deeply golden brown in color.
- Cook 3 minutes more, working in batches if you need to, and removing the thighs to a plate until ready to use.
To make the sweet and spicy pumpkin chicken stew:
- In the same pot, add the onion, bell pepper, and jalapeño and cook over medium heat for 3-4 minutes, stirring occasionally, until tender.
- Add the garlic and thyme, stirring so the garlic doesn't burn and cooking until fragrant, 1 minute.
- Next, add the tomato paste, paprika, cumin, chili powder, allspice, cayenne, and cook for 1 minute, stirring constantly.
- Next, add the pumpkin and slowly pour in the broth, stirring until smooth.
- Stir in the brown sugar, Worcestershire, salt, black pepper, and the bay leaves.
- Nestle the chicken thighs into the stew, skin side up, then bring to a gentle simmer.
- Reduce the heat to low, partially cover, then simmer for 40-55 minutes, adding the chickpeas in the last 15 and cooking until the chicken has reached an internal temperature of 190-200F°.
- Once everything is done, remove the chicken thighs from the pot, discard the skin and bones, then shred the chicken between two forks and return back to the pot.
- Stir in the half and half, the apple cider vinegar, then simmer uncovered another 5-10 minutes.
- Remove from heat.
This helps to deepen those flavors and really build up the spice profile!
The chicken should be basically falling off the bone. That's when you know it's ready!
The reason we are discarding that beautiful crispy skin is because it won't stay crispy during the long simmer anyway. However, all of that rendered fat and flavor infuses into the stew, while the skin also helps protect the thighs from drying out as they cook low and slow!
To serve:
- Scoop the sweet and spicy pumpkin chicken stew into bowls and top with thinly sliced chives, freshly shredded parmesan cheese, and freshly cracked black pepper.
- Serve with a crispy baguette and enjoy!
Nutrition
Serving: 1.75cupsCalories: 383kcalCarbohydrates: 26.1gProtein: 34.2gFat: 16.8gSaturated Fat: 4.2gPolyunsaturated Fat: 2.5gMonounsaturated Fat: 7.6gCholesterol: 97mgSodium: 1020mgPotassium: 1050mgFiber: 17.5gSugar: 10.2gVitamin A: 10500IUVitamin C: 28mgCalcium: 115mgIron: 4mg
Please be aware that nutritional values are approximate and intended as a helpful guide
Tried this recipe?Let us know how it was!
