Spicy Chicken And Pumpkin Stew

• 1 1/2 lbs boneless skinless chicken breasts, cut into bite-sized pieces
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil, divided
• 4 cups sliced onions
• 1 cup chopped red bell pepper
• 1 tablespoon minced peeled fresh ginger
• 1 tablespoon minced seeded jalapeno pepper
• 2 teaspoons curry powder
• 4 garlic cloves, minced
• 6 cups cubed fresh pumpkin or 6 cups other winter squash, peeled
• 1 cup water
• 1 (14 ounce) can light coconut milk
• 1/4 cup chopped cilantro
• 5 cups hot cooked rice

1. Sprinkle chicken with salt and pepper. Heat 1 teaspoon oil in a Dutch oven over medium heat. Add half of the chicken and saute for 8 minutes or until browned. Remove chicken from pot and repeat procedure with 1 teaspoon oil and remaining chicken; set aside.
2. Heat 1 teaspoon oil over medium-high heat. Add onion and next 5 ingredients; saute for 2 minutes. Stir in pumpkin, water, and coconut milk; bring to a boil.
3. Reduce heat and simmer 30 minutes or until pumpkin is tender.
4. Return chicken to pan; cook 10 minutes.
5. Stir in cilantro.
6. Serve over rice.

chicken breasts, salt, black pepper, olive oil, onions, red bell pepper, fresh ginger, pepper, curry powder, garlic, pumpkin, water, light coconut milk, cilantro, rice

Taken from www.food.com/recipe/spicy-chicken-and-pumpkin-stew-239239 (may not work)