Jamaican · beginner
Jamaican Halal Chicken And Calabaza Pumpkin Stew With Callaloo
A comforting, hearty chicken stew cooked with sweet squash, rich coconut milk, aromatic thyme, and leafy green callaloo.
- PREP TIME
- 15 min
- COOK TIME
- 35 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Season sliced chicken thighs in a bowl with ground allspice, minced garlic, half the scallions, and 1/2 teaspoon salt.
- 02
Heat a heavy pot over medium heat, add seasoned chicken pieces, and cook for 5 minutes until browned on the edges.
- 03
Add diced calabaza pumpkin, remaining scallions, and fresh thyme sprigs to the pot, stirring for 2 minutes. FIVE.
- 04
Pour in halal chicken stock and coconut milk, bringing liquid to a boil.
- 05
Reduce heat to medium-low, cover pot with lid, and simmer stew for 20 minutes until pumpkin cubes are tender and start breaking down to thicken liquid.
- 06
Stir in chopped callaloo leaves or spinach, and simmer uncovered for 5 minutes until greens are fully wilted before serving hot.
A LITTLE KITCHEN KNOW-HOW
Starch Breakdown Thickening
Allowing sweet pumpkin to break down into simmered broth creates a naturally thick and creamy stew base without added thickeners.
Notes from the kitchen
- If calabaza pumpkin is unavailable, butternut squash or kabocha squash makes an excellent subsitution.
- Spinach works as a readily available substitute if fresh callaloo is hard to find.
- Original home-cooking adaptation inspired by Jamaican; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.