Can I make this recipe ahead of time?

Yes, most components of this recipe can be prepared ahead. Store in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving for best results.

How should I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Can I substitute ingredients in this recipe?

Absolutely. This recipe is flexible and works well with substitutions. Swap proteins, vegetables, or seasonings based on your dietary needs or what you have on hand.

Pumpkin Spice Chicken Cacciatore

Name: Pumpkin Spice Chicken Cacciatore
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Cuisine: American
Ingredients: 3 pounds of chicken thighs; 3 cups red onion (diced); 2 cups organic pumpkin puree; 1 cup water; 1/4 cup coconut oil; 28 ounces chopped tomatoes with juice; 6 ounces organic tomato paste; 1 green bell pepper (roasted and diced); 1 serrano chile pepper (roasted and diced); 1 cinnamon stick; 2 tablespoons red wine vinegar; 1 teaspoon ground cumin; 1 teaspoon paprika; 1/2 teaspoon allspice; 1/2 teaspoon nutmeg; 1/2 teaspoon cloves

Pumpkin is Amazing. The end!

George Bryant (Civilized Caveman)

Pumpkin Spice Chicken Cacciatore

Print Recipe Pin Recipe

Prep Time 15

Cook Time 45

Total Time 1

Servings: 8

Ingredients Method

Ingredients

3 pounds of chicken thighs
3 cups red onion diced
2 cups organic pumpkin puree
1 cup water
1/4 cup coconut oil melted
28 ounces chopped tomatoes with juice
6 ounces organic tomato paste
1 green bell pepper roasted and diced
1 serrano chile pepper roasted and diced
1 cinnamon stick
2 tablespoons red wine vinegar
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1/2 teaspoon cloves

Method

Heat coconut oil in a large dutch oven over medium-high heat
Add chicken and brown on all sides, should take between 6-8 minutes, remove to platter
Add your red onions to the oil and saute until tender, ~5 minutes
Add your green pepper, serrano pepper, cinnamon, cumin, paprika, allspice, nutmeg, and cloves and stir constantly for 2 minutes
Add in your tomatoes and water (you can use broth too) and mix well
Place all of your chicken in this sauce, cover and simmer over medium-low heat until chicken is very tender. ~30-40 Minutes
Transfer your chicken to a platter and tent with aluminum foil to keep warm
Add your red wine vinegar, tomato paste, and organic pumpkin to your sauce and simmer and stir until reduced to sauce consistency which should take about 10 minutes
Season with salt and pepper if desired
Serve over a bed of spaghetti squash topped with your chicken thighs
Enjoy