cuban

Cuban Style Chicken and Pumpkin Coconut Stew

Name: Cuban Style Chicken and Pumpkin Coconut Stew
Yield: 1 serving
Cuisine: cuban
Ingredients: 160 g boneless skinless chicken thigh, diced; 9 g olive oil; 62 g onion, diced; 9 g garlic, minced; 222 g pumpkin or kabocha squash, peeled and cubed; 222 g chicken broth; 107 g coconut milk (canned); 13 g lime juice; 2 g ground cumin; 2 g dried oregano

This simmered dish pairs boneless skinless chicken thigh, diced with pumpkin or kabocha squash, peeled and cubed, chicken broth and coconut milk. 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

40 g Protein

42 g Carbohydrates

39 g Fat

7 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

160g boneless skinless chicken thigh, diced 194 kcal
9g olive oil 80 kcal
62g onion, diced 25 kcal
9g garlic, minced 13 kcal
222g pumpkin or kabocha squash, peeled and cubed 100 kcal
222g chicken broth 13 kcal
107g coconut milk (canned) 211 kcal
13g lime juice 4 kcal
0.89 tsp (2g) ground cumin 8 kcal
0.89 tsp (2g) dried oregano 6 kcal

Cooking instructions

ground cumindried oregano
Season chicken with salt, pepper, cumin, and oregano.
olive oil
Heat olive oil in a pot over medium-high heat. Brown chicken lightly, 3 to 4 minutes.
oniongarlic
Add onion and garlic; cook until softened, 2 minutes.
pumpkin or kabocha squashchicken broth
Add pumpkin cubes and chicken broth; bring to a simmer and cook until pumpkin is tender, 10 to 12 minutes.
coconut milk (canned)
Stir in coconut milk and simmer 3 to 5 minutes until the stew is slightly thickened and chicken is fully cooked.
lime juice
Finish with lime juice and taste for salt.