West Indian Chicken and Squash

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

Preparation time

15 minutes

Ready in

55 minutes

Cooking Time:

Makes

6 servings

Cook Mode

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Ingredients

  • 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

Instructions

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
  • High Source Of Fibre