This was delicious - perfect over rice or pasta for the first day of fall weather. The pumpkin adds a great texture and a subtle flavor. I did add some cumin and coriander, along with the other spices BEFORE the tomatoes and pumpkin. I also decreased the chili to 1 T. for my 2 year old who INHALED this! Lastly, I subbed red bell peppers for green and added some celery and carrots. So I guess it was more like a stew, but it was sooooooooooo good!

Reviewed On: Oct. 12, 2008

Very nice recipe; I also upped the garlic and wine and added lemon juice. Also, I sprinkled the chicken with lemon pepper and salt before dredging in flour. Served over brown rice, but I think it would've been much tastier with pasta or crusty bread. Also..."large skillet" was not large enough - I ended up transfering to a saucepan.

Reviewed On: May 6, 2008

This was very, very good. I made some changes that I'm not sure I would go with next time but the basic recipe is wonderful and deserves 5 stars! I didn't have potatoes so I subbed mashed potato flakes - I used about 1/3 cup which was too much so it was a little thicker than I'd like and the flavor was a little overpowering. The other thing I overdid was the hot sauce - next time I'll up the spices instead. I only had 2 chicken breasts, so I added a half pound of (defrosted) frozen cooked shrimp at the very end, which was yummy. Used a whole can each of light coconut milk, tomatoes and peas (instead of lima beans. Used a little more chicken broth to balance out my over-potatoes. Next time, I think I'll use corn instead of peas, increase the ratio of coconut milk to the other liquids. But overall, I was really pleased with how easy and tasty this was. Thank you!!

Reviewed On: Jan. 11, 2008