Chicken breasts with pumpkin and mamalyga

8 servings

45 minutes

Chicken breasts with pumpkin and polenta is a delightful dish where American cuisine embraces the cozy warmth of autumn flavors. The combination of tender chicken meat, sweet pumpkin, and aromatic spices creates a harmony of textures and taste nuances. Polenta—a traditional corn porridge—adds richness and softness to the dish, making it an ideal choice for a warming dinner. The origins of this recipe can be traced back to home cooking, where simple ingredients come together for a warm and hearty meal. Rich notes of nutmeg and cumin add spiciness, while fresh parsley completes the flavor palette with a light green freshness. This dish is perfect for family dinners as well as cozy evenings, filling the home with the aroma of homely comfort.

Energy value per serving

• Calories: 272.5
• Proteins: 19.1g
• Fats: 10.6g
• Carbohydrates: 25.9g

Ingredients

• Onion: 1.5 pc
• Chicken breast: 500 g
• Celery stalk: 1 pc
• Carrot: 1 pc
• Pumpkin: 250 g
• Red sweet pepper: 1 pc
• Corn flour: 200 g
• Chicken broth: 1.5 glass
• Sour cream: 100 g
• Chopped parsley: 3 tbsp
• Salt: to taste
• Ground black pepper: 0.5 tsp
• Oregano: 0.5 tsp
• Ground cumin (zira): 0.5 tsp
• Nutmeg: 0.1 tsp
• Vegetable oil: 3 tbsp

Cooking steps

1. Remove the skin from the chicken breasts and separate the meat from the bones. Cut the meat into cubes (about 2.5x2.5 cm).

   Required ingredients:

   • Chicken breast: 500 g

2. Finely chop the onion, carrot, celery, bell pepper, and parsley.

   Required ingredients:

   • Onion: 1.5 piece
   • Carrot: 1 piece
   • Celery stalk: 1 piece
   • Red sweet pepper: 1 piece
   • Chopped parsley: 3 tablespoons

3. Cut the pumpkin into 2.5x2.5 cm cubes.

   Required ingredients:

   • Pumpkin: 250 g

4. Heat oil in a large pot over medium heat.

   Required ingredients:

   • Vegetable oil: 3 tablespoons

5. Put chicken breasts, onion, and carrot in the pot. Stirring occasionally, sauté over medium heat for about 4 minutes.

   Required ingredients:

   • Chicken breast: 500 g
   • Onion: 1.5 piece
   • Carrot: 1 piece

6. Add celery, bell pepper, and pumpkin to the pot. Continue cooking over medium heat for another 3-4 minutes.

   Required ingredients:

   • Celery stalk: 1 piece
   • Red sweet pepper: 1 piece
   • Pumpkin: 250 g

7. Pour corn flour into hot chicken broth in a thin stream and mix thoroughly. Add sour cream, parsley, salt, pepper, oregano, cumin, and nutmeg to the mixture.

   Required ingredients:

   • Corn flour: 200 g
   • Sour cream: 100 g
   • Chopped parsley: 3 tablespoons
   • Salt:  to taste
   • Ground black pepper: 0.5 teaspoon
   • Oregano: 0.5 teaspoon
   • Ground cumin (zira): 0.5 teaspoon
   • Nutmeg: 0.1 teaspoon

8. Pour the broth with corn flour into the pot with chicken breasts.

   Required ingredients:

   • Chicken broth: 1.5 glass

9. Reduce the heat and cook for another 15-20 minutes, stirring regularly.