Jumper and boots season is here and that means it’s time to settle down with a big bowl of something warming. Try this chicken chorizo and pumpkin stew to get in the autumn mood.
Getting into the autumn mood with a chicken chorizo and pumpkin stew
I’d say about 75% of the time I love heading into autumn in the UK. The thick jumpers, big stompy boots, crisp fresh mornings and crunchy leaves under foot make it the cosiest time of the year. Pair that with coming home to a bowl of piping soup, spicy curry or warming stew and it’s a big hug of a season.
The other 25% is filled with rain in the UK. But we’ll ignore that in this post as I’m still savouring the 75%.
Just in time for spooky season, I wanted to put some of these gorgeous pumpkins and squashes to good use. Therefore enter my chicken chorizo and pumpkin stew! Full of warming, smokey and somewhat spicy flavours, this stew goes all the way to cosying up the cold weather.
Key ingredients in this chicken chorizo and pumpkin stew
Types of pumpkin and squash
For this recipe I used half a sugar pumpkin (usually called a cooking pumpkin in the shops) and half a carnival squash. You can mix it up with any type of edible pumpkin or squash but steer clear of the large carving pumpkins ideal for Halloween as they don’t have a great deal of taste.
Take a look at this helpful guide on BBC Good Food detailing 20 types of squash.
Can I use different beans?
I love cannellini beans for this recipe but you’re welcome to substitute for other white beans such as butter beans, haricot beans, borlotti beans or chickpeas.
I hope that helps to put your cute display pumpkins and squash to good use once trick or treating is over. Let me know what you think of the recipe in the comments below or over on Instagram @somethingwithflavour.
Looking for more autumn recipes? Why not try my:
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Chicken chorizo and pumpkin stew
- Total Time: 1 hour
- Yield: 4-6 1x
Description
Jumper and boots season is here and that means it’s time to settle down with a big bowl of something warming. Try this chicken chorizo and pumpkin stew to get in the autumn mood.
Ingredients
- 1 tablespoon olive oil
- 100 grams chorizo, thickly sliced
- 500 grams chicken breast, cubed
- 1 red onion, diced
- 400 grams squash or pumpkin, peeled and cubed
- 1–2 red chillies, finely chopped
- 4 garlic cloves, finely chopped
- 1 tablespoon tomato paste
- 1 tablespoon smoked paprika
- 400 grams tinned chopped tomatoes
- 400ml chicken stock
- 400 grams tinned cannellini beans, drained and rinsed
- Salt and pepper
- Parsley, one big handful roughly chopped
Instructions
- Heat the olive oil in a skillet or large frying pan with high sides over a medium/high heat and add the chorizo. Cook for a couple of minutes either side until crisp and then remove from the pan to a plate. Turn the heat down to medium and add the chicken. Cook through fully for 5 to 10 minutes then remove from the pan with the chorizo.
- Add the onion and butternut squash or pumpkin to the pan and fry until the onion has softened. Add the chilli, garlic, tomato paste and smoked paprika, stirring regularly for a couple of minutes until the tomato paste darkens. Tip the tinned tomatoes into the pan along with the stock and a good grind of salt and pepper. Bring to the boil and then turn down to a simmer for 20 minutes.
- Once the sauce has thickened add the chorizo and chicken back to the pan along with the cannellini beans. Simmer for another 10/15 minutes adding water if the sauce looks dry. Check the butternut squash or pumpkin, it should be soft and cooked through at this point, if not continue simmering until completely cooked.
- Taste and season the sauce as necessary, stir through chopped parsley and serve.
Notes
The nutritional information below is based on 4 servings
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: One-pot
Nutrition
- Serving Size: 1 portion
- Calories: 433
- Sugar: 9.9g
- Sodium: 1,472.1mg
- Fat: 16.5g
- Carbohydrates: 25.6g
- Fiber: 7.5g
- Protein: 42.4g
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