Calla Lily Recipes 食譜篇 - 南瓜雞炖湯 (CHICKEN AND PUMPKIN STEW)

南瓜雞炖湯 (CHICKEN AND PUMPKIN STEW)

Ingredients :-
600g chicken, cut into 6cm pieces
⅓ cup plain flour mixed with ½ teaspoon salt and ½ teaspoon ground black pepper
3 tablespoons olive oil
2 medium onions (200g), cut into thick wedges
1 rib celery (100g), thickly sliced
1 large carrot (150g), halved lenghtwise and then thickly sliced
2 tomatoes (200g), cut into thick wedges
700ml water
500g pumpkin, skinned and cut into 4cm chunks
1 sprig fresh rosemary or thyme
1 small zucchini (100g), thickly sliced
2 tablespoons chopped parsley
Salt and pepper to taste

1. Clean chicken and pat each piece dry with paper towels. Dip pieces in the seasoned flour and shake off excess.

2. Heat oil in a large pan over medium heat and arrange chicken in a single layer, leaving 2cm space around each piece. (If necessary, cook the chicken in two batches to avoid over-crowding the pan.) Cook 4-5 minutes per side, or until golden brown. (Chicken does not have to cook right through.) Remove onto a plate, leaving as much oil as you can in the pan.


3. When all the chicken has been browned, add onion, celery and carrot to the remaining oil in the pan. Cook celery and carrot, turning them occasionally, until vegetables are browned around the edges. Take pan off the heat and transfer vegetables onto a plate.


4. Return chicken to the pan, add the tomatoes and cook 3-4 minutes, until tomatoes soften. Add water, bring to the boil and turn down heat to medium-low. Simmer 15-20 minutes until chicken is tender.


5. Add the pre-cooked vegetables, pumpkin and herb of your choice. Season with salt and pepper and simmer 10 minutes before adding zucchini. Cook a further 6-7 minutes or untill all vegetables are tender. Taste and adjust seasonings. Sprinkle chopped parsley just before serving. Serve hot, with rice, potatoes or bread.