brazilian

Minas Style Chicken and Pumpkin with Toasted Cassava Crumble

This simmered dish pairs boneless skinless chicken thigh, bite-size pieces with pumpkin, peeled and diced, cassava flour and yellow onion, chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

48 g Protein

56 g Carbohydrates

27 g Fat

6 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

202g boneless skinless chicken thigh, bite-size pieces 244 kcal
18g olive oil 159 kcal
76g yellow onion, chopped 30 kcal
8g garlic, minced 12 kcal
278g pumpkin, peeled and diced 72 kcal
35g cassava flour 127 kcal
0.63 tsp (1g) ground cumin 4 kcal
0.76 tsp (2g) salt 0 kcal
0.32 tsp (1g) black pepper 2 kcal
151g water 0 kcal

Cooking instructions

boneless skinless chicken thighground cuminsaltblack pepper
Toss the chicken thigh pieces with salt, black pepper, and ground cumin.
boneless skinless chicken thigholive oil
Heat olive oil in a skillet over medium-high heat. Brown the chicken for 4 minutes.
yellow oniongarlic
Add onion and cook 2 minutes, then add garlic for 30 seconds.
boneless skinless chicken thighpumpkinwater
Add pumpkin and water, cover, and simmer 10 to 12 minutes, stirring occasionally, until pumpkin is tender and chicken is cooked. Uncover to reduce the liquid for 2 minutes.
cassava flour
In a small dry pan, toast cassava flour over medium heat for 2 to 3 minutes until fragrant, stirring constantly.
boneless skinless chicken thighpumpkincassava flour
Serve the chicken and pumpkin with pan juices, topped with the toasted cassava crumble.