Puerto Rican-inspired Pumpkin & Chicken Skillet

What you’ll need

• 1½ lb boneless chicken thighs, cut into 1½-inch pieces; confirm the cut
• 3 cups peeled pumpkin, cut into 1-inch cubes
• 1 medium onion, sliced
• 1 tablespoon coconut oil
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• ½ teaspoon ground cumin
• ¾ cup water or broth
• Salt and black pepper to taste

An original recipe inspired by Puerto Rican home cooking.

Let’s get cooking

1. Pat the chicken dry with paper towels. Season it with oregano, cumin, salt and pepper. Keep raw chicken and its utensils separate from ready-to-eat foods.
2. Warm the coconut oil in a deep skillet over medium heat. Brown the chicken for about 3 minutes per side; it will finish cooking in the skillet.
3. Add the onion and garlic. Stir for 2 minutes, then add the pumpkin and water or broth.
4. Cover and simmer gently for 25–30 minutes. Stir occasionally and add a little water if the pan becomes dry.
5. Check the thickest chicken pieces with a food thermometer: they must reach 165°F. The pumpkin should be tender. Serve warm. Continue cooking until 165°F even if the estimated time has elapsed.