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Pattaya Daily News

01 May 2010 :: 16:05:48 pm 19503

Robust Chicken & Pumpkin Stew

With a continuous abundance of pumpkins which is so reasonably priced today’s recipe for stew should meet with great approval. There are a number of varieties on the market, but basically they all taste very much the same.
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-1 Tbsp canola oil

-3 kg skinless, boneless chicken, visible fat trimmed, cut in 1-in. pieces

-1 medium onion, chopped

-1 red pepper, cut in 1-in. pieces

-4 cloves of crushed or finely chopped garlic

-1 can (14 1/2 oz each) diced tomatoes

-1 knorrs chicken stock cubes in 1 cup water

-1-in. cubes peeled pumpkin or butternut squash (2 kg) 500 grams fresh green beans, cut in approx 2 inch

-1 Tbsp cornstarch (cornflour) for thickening mixed with ½ cup water

-Salt & pepper to taste


Heat the oil in a large saucepan over medium to high heat. Add chicken; cook slowly until lightly browned. Remove to a plate.

Reduce heat to medium. Add onion, pepper and garlic; cook slowly until softened.

Add 1 cup of the water with stock cubes, the tomatoes. Bring to a boil; add chicken, pumpkin and beans. Reduce heat, cover and simmer 12 minutes or until chicken and pumpkin are tender, add salt and pepper to taste.

Meanwhile stir remaining water with the cornstarch in a bowl until smooth. Add to pot; stir until blended. Cook 2 minutes or until thickened.

Patty Brown

Photo : Internet   Category : Eating

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