Meat, poultry and fish
Meat, poultry and fish
Pumpkin Puree with Chicken
Preparation time:
Serves: 6 portions
If you’re looking for a healthy and flavorful option, you’ll love this pumpkin puree recipe. Made with Japanese pumpkin, this dairy-free puree is creamy and ideal for adding variety to your daily meals without sacrificing lightness.
Gather the ingredients, follow the step-by-step instructions, and learn how to make pumpkin puree!
Ingredients
- 1 tablespoon of oil
- 5 boneless, skinless chicken thighs, cut into thin strips (500 g)
- 1 small chopped onion
- 1 clove of chopped garlic
- 1 teaspoon of grated ginger
- 1 piece of Japanese pumpkin, peeled and cubed (400 g)
- 1 teaspoon of salt
- ½ teaspoon of AJI-NO-MOTO®
- 2 cups of water (400 ml)
- 1 tablespoon of chopped parsley
Modo de preparo
- In a pressure cooker, add the oil and heat over high heat. Add the chicken and fry for 12 minutes, or until golden brown on all sides. Add the onion, garlic, and ginger, and sauté for 3 minutes, or until the onion is golden brown.
- Add the pumpkin, salt, AJI-NO-MOTO®, and water, mix, cover the pot, and cook over low heat for 6 minutes after it starts to boil. Turn off the heat, wait for the pressure to release, and open the pot.
- Mix the cooked chicken with the pumpkin, sprinkle with parsley, and serve immediately.
Learn more about umami
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What is umami?
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All about glutamate
Discover the different types of glutamate and see how they are present in your diet and in how your body works.
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