How to Make Chicken and Pumpkin Goulash - A Step-by-Step Guide

When the weather starts to turn cooler, there's nothing quite like a warm and comforting bowl of goulash to satisfy your cravings. This hearty dish has its roots in Hungarian cuisine and is traditionally made with beef, onions, and paprika. However, for a delightful twist, we've put together a recipe for Chicken and Pumpkin Goulash that is sure to become a new fall favorite in your household.

This dish combines tender chunks of chicken with the sweet and earthy flavors of pumpkin, cre...

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Ingredients

  • 2 (14.5 ounce) cans diced tomatoes
  • 1 tablespoon brown sugar
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • 1 tablespoon ground coriander
  • 1 ½ pounds skinless, boneless chicken breast halves, cut into bite size pieces
  • 1 (15 ounce) can garbanzo beans, drained and rinsed
  • 3 pounds fresh pumpkin, peeled and cut into 3/4-inch cubes
  • salt, or to taste
  • 1 teaspoon cornstarch (Optional)
  • ¼ cup water (Optional)

Information

  • Prep Time: 30 mins
  • Cook Time: 4 hrs 25 mins
  • Total Time: 4 hrs 55 mins
  • Servings: 6
  • Yield: 6 servings

  • Set a slow cooker to High, and place diced tomatoes and brown sugar into the cooker; stir to combine.
  • Heat olive oil in a non-stick skillet over medium-high heat, and cook and stir onion until lightly browned, about 10 minutes. Mix in the ginger, cinnamon, cumin, and coriander; cook and stir until the spices release their fragrance, about 2 minutes. Stir in the chicken, and cook and stir until chicken is no longer pink. Mix the garbanzo beans into the chicken mixture, and bring to a simmer. Transfer the mixture into the slow cooker, and mix with tomatoes.
  • Place pumpkin into the same skillet, and reduce heat to medium. Cook until the pumpkin is hot and some pieces are slightly browned, about 10 minutes, stirring often. Place pumpkin into the cooker, and cover.
  • Cook the stew on the High setting for 1 hour; reduce cooker setting to Low, and cook until pumpkin is tender, 3 to 4 more hours. Season with salt and black pepper. If stew seems too liquid, mix cornstarch into water in a small cup until smooth, and stir the slurry into the stew. Cook until thickened, about 30 minutes.
  • Nutrition

    330 cal.

    • Total Fat: 8g
    • Saturated Fat: 2g
    • Cholesterol: 59mg
    • Sodium: 696mg
    • Total Carbohydrate: 37g
    • Dietary Fiber: 6g
    • Total Sugars: 10g
    • Protein: 28g
    • Vitamin C: 35mg
    • Calcium: 143mg
    • Iron: 7mg
    • Potassium: 1232mg