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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Total Time:
Cook Method: Stove
Cuisine: Cuban
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Chili Pumpkin Chicken

Recipe Tags: Poultry Recipes

Date Added: January 04, 2014


1 Cup Pumpkin 1 Cup Pumpkin cubed
1 Tablespoon Vegetable Oil 1 Tablespoon Vegetable oil as needed
2 Yellow Onions 2 Yellow onions chopped
3 Unit Cloves Of Garlic 3 Unit Clove Of Garlic minced
1/2 Unit Green Bell Pepper 1/2 Unit Green Bell Pepper chopped
1 Unit Celery 1 Unit Celery chopped
1 Pound Chicken Breast 1 Pound Boneless skinless chicken breast halves
2 Cups Chicken Stock 2 Cups Defatted chicken stock
1 Can Whole Tomato 1 Can (14-oz) whole tomatoes
Cup Prunes Cup Pitted prunes up to 14
1/2 Cup Dried Apricot 1/2 Cup Dried apricot halves
1/8 Teaspoon Chili Powder 1/8 Teaspoon Chili powder up to 3
1 Teaspoon Salt 1 Teaspoon Salt and pepper to taste
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1. Peel and cut the pumpkin into cubes.

2. Heat the oil in a saute pan. Saute the onion, garlic, green pepper and celery in the oil for 7 to 10 minutes.

3. Cover so that the steam from the vegetables helps them cook.

4. Add the chicken to the vegetables. Stir and cook until the meat is white on all sides.

5. Add the pumpkin, stock, tomatoes, dried fruit and spices.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Bell Pepper, MSG, Poultry, Sulfites, Garlic, Apricot, Fructose Malabsorption, Hot Pepper, Celery, Onion allergies.
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