We have a saying in Spain that says “mas busca un necesitado, que un abogado”, which means the person in needs will search more and do more than the lawyer…that’s sort of what happened to me today. I had put out chicken breasts for dinner and was going to make them an entirely different way, when I found myself with half a squash leftover from my pumpkin cheesecake experiment (more on that one later) and I didn’t want that to go to waste.
So, I decided to make a goulash and add the pumpkin to the stew. I thought I was rather creative, until I did a Google search and found out this seems like a regular recipe. Nonetheless, I made this goulash my way and it is delicious (humility aside of course)!
CHICKEN PUMPKIN GOULASH
Ingredients, for 4:
- 3 large chicken breasts, cut into large chunks
- 2 medium onions, chopped or julienne
- 3 cloves garlic, sliced
- 2 tomatoes, peeled and cut into large pieces
- 1 yellow or orange bell pepper, julienne
- 1 large aubergine, partially peeled and cut into large chunks
- 1 1/2 cups butternut squash meat or other pumpkin, pre-roasted
- olive oil
- 1/2 cup white wine
- 1 tablespoon pimenton
- 1 teaspoon thyme
- 1/2 teaspoon oregano
- sea salt and pepper, to taste
- water
Process:
In a large pot, over medium heat, place 1/4 cup of olive oil and the chicken pieces. Brown the chicken. Add the onions and garlic and cook for about 10 minutes, or until the onions are translucent. Add the tomatoes and bell pepper and cook another 3-4 minutes.
Add the white wine and spices and stir. Add about 2 cups of water and simmer for 10 minutes. Add the aubergines and simmer another 10 minutes. Then add the pumpkin and cook 5 more minutes. Season to taste, and serve.
