West Indian Chicken and Squash

In the West Indies, this tasty stew is made with pumpkin in place of the squash. Serve with rice.

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Serves: 6

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  • 2 tbsp (25 mL) vegetable oil
  • 2 cups (500 mL) chopped Ontario Onion
  • 2 cloves Ontario Garlic, minced
  • 1 tbsp (15 mL) tomato paste
  • 4 tsp (20 mL) mild curry powder
  • 1/4 tsp (1 mL) ground cloves or allspice (optional)
  • 3 cups (750 mL) chopped Ontario Tomatoes
  • 2 cups (500 mL) chopped Ontario Greenhouse Sweet Red and Yellow Peppers
  • 1/2 cup (125 mL) chicken broth
  • 2-1/2 lb (1.25 g) Ontario Chicken Drumsticks and Boneless Skinless Chicken Thighs
  • 4 cups (1 L) cubed (3/4-inch/2 cm) peeled Ontario Squash (such as Butternut or Hubbard) or Pie Pumpkin
  • Salt and pepper


In Dutch oven, heat oil over medium heat. Add onion; cook, stirring occasionally, for 5 minutes or until softened. Stir in garlic; cook for 1 minute. Stir in tomato paste, curry powder and cloves, if using; cook for 1 minute.  

Stir in tomatoes, red and yellow peppers and broth; bring to boil over high heat.  Add chicken and squash; cover and simmer, stirring occasionally for about 30 minutes, or until chicken is cooked through and squash is tender. Season with salt and pepper to taste.

Nutritional information

1 Serving

  • PROTEIN: 40 grams
  • FAT: 17 grams
  • CARBOHYDRATE: 31 grams
  • CALORIES: 436