How To make Spicy Chicken and Pumpkin Stew
1 1/2 lb Boneless skinless chicken
-breasts 2 tb (approx) olive oil
Salt and pepper 2 Onions, thinly sliced
4 Cloves garlic, minced
1 Sweet red pepper, chopped
1 Jalapeno pepper, chopped
1 tb Minced fresh ginger
2 ts Good quality curry powder
1 cn (14oz./398ml) coconut milk
6 c (1-1/2 lb) peeled, seeded
-Pumpkin in 1-inch cubes 1/4 c Chopped fresh coriander or
-parsley Cut chicken into 1-1/2 inch (4cm) cubes. In large heavy pot over medium-high heat, heat half of oil. Brown chicken in batches, sprinkling lightly with salt and pepper, removing chicken with slotted spoon and adding more oil as needed. After all chicken is browned and removed, add onion, garlic, red pepper, jajalpeno and ginger to pan. Cook, stirring, for 3 minutes over medium heat. Add curry powder and cook, stirring, for 1 minute. Stir in coconut milk. Return chicken pieces and any juice that has accumulated. Bring to simmer; cover and cook for 20 minutes. Add pumpkin. Cover and simmer for about 30 minutes or until pumpkin is tender. Taste and adjust seasoning. Stir in coriander or parsley. Serve this colorful stew over rice and accompany with sauteed spinach or green peas. Any winter squash could be substitute for the pumpkin. Per serving:351 calories, 21g fat, excellent source vitamin !, vitamin B6, vitamin c, iron. By Lynn Rausch <lrausc19@starnetinc.com> on Jul 31, 1996 -----
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Dakbokeumtang (Korean Spicy Chicken Stew)
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Hi everyone!
Welcome to my cooking channel (food channel)!
In this video I'm going to show you how to make easy delicious Korean food Dakbokeumtang (Korean Spicy Chicken Stew / Korean Spicy Braised Chicken)!!
It's one of my comfort and soul food.
Dakbokeumtang (Korean Spicy Chicken Stew / Korean Spicy Braised Chicken)
Ingredients
4 lb. whole chicken, cut into 2 inch pieces with bone in and skin on
3 medium size Yukon gold potatoes, quartered
2 medium size carrot, cut into nice big chunks
1/2 Danhobak (Kabocha squash)
1 large or 2 medium size sweet onion, cut into nice big chunks
6 to 8 cloves garlic, chopped
3 Tablespoons Gochujang (Korean red pepper paste)
2 Tablespoons soy sauce
1 Tablespoons Gochugaru (Korean red pepper flakes)
1 Tablespoons sugar
1 Tablespoons sesame oil
1 teaspoon sesame seeds, plus for garnish
2 Tablespoons rice wine
4 green onions, sliced 2 inch long
Directions
Bring enough water to boil to blench chicken in a large dutch oven; add chicken into boiling water, bring back to boil and drain. Rinse chicken with cold water and drain well. Rinse dutch oven as well; Place chicken back to dutch oven. Add potato, carrot, danhoback, only half of onion(keen other half of onion to add later) and garlic into dutch oven along with chicken.
In a small mixing bowl, combine gochujang and next 6 ingredients with a whisk. Add combined sauce into dutch oven, mix everything together and evenly coated. Turn on heat over medium high and keep stirring until it starts boiling. Then cover, reduce heat to medium, simmer for 30 minutes, stirring frequently for first 20 minutes. If not the bottom going to burn!!
After simmering 30 minutes, stir in remaining onion. Simmer additional 10 minutes.
Stir in green onion, and then remove from heat.
Transfer to a serving plate, garnish with some more sesame seeds, green onion and drizzle some sesame oil to finish up!
Serve with warm cooked rice, kimchi and other your favorite side dishes!
Enjoy!!!
Late Nights | One Pot Chicken Stew | Light ASMR | Lightly Spoken
Something warm and cozy. One pot is all you need. So easy...SO yummy...❤️️
#Asmr #SoftlySpoken #Cooking
Link to Recipe:
Ingredients
1½ lbs. chicken thighs, boneless, skinless, cut into bite size pieces
1 Tbsp. canola oil
3 medium carrots, sliced diagonally into ½-inch pieces
1 medium sweet onion, cut into 12 wedges
6 garlic cloves, chopped
5 cups chicken stock, divided
2 Tbsp. all-purpose flour
1 dried bay leaf
12 oz. baby white potatoes, quartered
¼ cup fresh chopped parsley
salt and freshly ground black pepper
( i always add in extra seasonings... I added about 1/2 to 1 tablespoon of oregano...around a teaspoon of paprika...and around 1/2 tablespoon of garlic and herb seasoning)
Season the chicken with salt and pepper, to taste.
Heat oil over high heat. Add chicken and cook, stirring occasionally, until brown on all sides, about 6 minutes total. Transfer to a plate.
Add carrots and onion to the pot and cook, stirring often, until onions begin to soften, about 4-5 minutes. Add garlic and cook for about 30 seconds, stirring nonstop. Add ½ cup chicken stock while stirring and scraping to loosen browned bits from the bottom of the dutch oven.
In a small bowl, whisk together flour and ½ cup broth; add to the dutch oven. Stir in chicken and remaining 4 cups of chicken broth. Add bay leaf and season with salt and pepper, to taste. Bring to a boil, reduce heat to medium-low and simmer 25 minutes, partially covered.
Add potatoes and cook uncovered until potatoes are tender, about 18-20 minutes. The liquid will slightly reduce even further. Stir in parsley and discard bay leaf before serving.
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Pumpkin Stew (with Curry Chicken and Vegetables)
A big, hearty, and delicious stew of chicken and vegetables stewed in an Indian curry sauce, and roasted in a huge pumpkin. When you serve this at your fall feast (be it Halloween, Thanksgiving, or any other harvest fest), your guests won't soon forget this one. The recipe for this stew can be found on my Web site, Cast Iron Chaos, at:
SUPER EASY Crispy Chicken & Chickpea Stew!
This Crispy Chicken & Chickpea Stew is exactly what 5 Ingredient Dinners is all about! Minimum work with simple ingredients & done in just a few minutes!! YOU HAVE TO TRY THIS!
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#RECIPE #CHICKEN || CHICKEN PUMPKIN STEW EASY RECIPE
Just a simple and easy recipe for the kids. Served with hot rice. Yummy.
Ingredients
Chicken
Pumpkin
Shallots
Wolfberries
Oyster sauce
Chicken Stock
Fried garlic
500ml water