Recipe by Bubbe
"I needed to use up some chicken, and we had been given a lot of pumpkins...so I began to look for a recipe which would take advantage of my ingredients. However, everything I found was quite spicy and knew would not go over well with my grandchildren. I then came across a recipe which seemed to have promise, and used it as the basis for creating this...a new family favorite! I hope you enjoy as much as my family did."
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2 (14.5 ounce) cans
1 1/2 pounds
skinless, boneless chicken breast halves, cut into bite size pieces
1 (15 ounce) can
garbanzo beans, drained and rinsed
fresh pumpkin, peeled and cut into 3/4-inch cubes
salt, or to taste
This was a great way to use my leftover pumpkins from Halloween. I didn't have chicken, so I used pork shoulder instead; also, I cooked this dish overnight on my slow cooker's low setting for 8 hours. After it cooked, I added a little black pepper to taste. Otherwise, I followed this recipe and it came out great! Great flavor and a warm, hearty meal on a cold day. Thanks for the recipe!
My ended up very bland and not to my liking.
I just threw everything in the crockpot, raw chicken and all, and cooked on low for 5 hours. Although I did use 1/2 can pure pumpkin instead and left out the tomatoes, coriander, and cornstarch b/c I didn't have it. I added 1/2 cup water instead of 1/4 cup. Added some garlic and cayenne pepper. So yummy and healthy!
I was worried about the amount of liquid (specifically the lack of) in the beginning but it turned out great. Only thing I will change next time is use less cinnamon because I am sensitive to it. Otherwise, a great dish for a cool Autumn Sunday evening!
I made this recipe as stated, and it was delicious. I used home canned tomatoes, not drained. The only thing I'd change is cut the pumpkin in smaller cubes. Cutting and peeling the pumpkin was a drag, but worth it.
Also, it's been mentioned people used leftover Halloween pumpkins. Really, sugar pie pumpkins is what you'd want to cook with for best results. In a pinch, cubed butternut squash would be a good alternative.
This was delicious! I loaded up on tons of extra fresh ginger and simmered it on "low" all day (8 hours). This caused some of the pumpkin to break down and the ginger flavor to be strong but not spicy. I served this for guests and it was a smashing success. I will definitely make this again!!
This was very good. I did it in the slow cooker and served it over couscous and it was hearty, healthy and delicious.
This recipe was AWESOME! The only exception I made was instead of using pumpkin, I used sweet potatoes. Otherwise I followed the recipe to a T and it was so declicious. My whole family loved it! A very fall kind of recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken and Pumpkin Goulash
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 71
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