Rachael Ray: Pumpkin & Chicken Ghoul-ash + Smoked Pumpkin Seeds

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Rachael Ray: Richard Blais Pumpkin & Chicken Ghoul-ash With Smoked Pumpkin Seeds

On a chilly, fall day, sometimes all you want is a warm, tasty dinner. Don’t worry, Richard Blais has you covered! Just in time for Halloween, Richard shared his recipe for Pumpkin and Chicken Ghoul-ash with Smoked Pumpkin Seeds. He was able to turn a more traditional Hungarian goulash into a delectable fall-themed stew thanks to the pumpkin flavor! Next time your loved ones complain about their boring dinner, whip up this recipe and say goodbye to their whines!

To get the recipe, click next page.

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Rachael Ray: Richard Blais Pumpkin & Chicken Ghoul-ash With Smoked Pumpkin Seeds Recipe Ingredients

Rachael Ray: Pumpkin & Chicken Ghoul-ash + Smoked Pumpkin Seeds

Richard Blais shared his Pumpkin and Chicken Ghoul-ash Recipe with Rachael Ray, as the perfect fall comfort food dish. (octopushat / Flickr)

  • salt and pepper
  • olive oil
  • 4 cloves garlic
  • 2 tbsp sweet paprika
  • 1 tsp hot paprika (optional)
  • 1 C pumpkin puree
  • 1/2 C chicken stock
  • approximately 1 tsp red wine vinegar
  • 6 boneless, skinless chicken thighs
  • flour – for dusting
  • 2 yellow onions – sliced thin
  • 3 tbsp crushed caraway seeds
  • 1 tsp turmeric
  • 1 can crushed peeled tomatoes
  • 1 C medium-diced pumpkin
  • 3 tbsp chopped parsley

To Garnish:

  • smoked paprika
  • fresh pumpkin seeds
  • sea salt

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Richard Blais: Rachael Ray Pumpkin & Chicken Ghoul-ash With Smoked Pumpkin Seeds Recipe Directions

  1. Season the chicken with a good amount of salt and pepper
  2. Heat a Dutch oven or large skillet over medium-high heat and add a few tsp olive oil
  3. Dust the chicken with flour and sear in the hot pan
  4. Remove and set aside
  5. Add the garlic, onions, and spices to the pan to cook for 5-10 minutes
  6. Add the pumpkin puree, tomato, and browned chicken thighs to the pan to simmer for approximately 10 minutes
  7. Add the diced pumpkin and simmer for 5 more minutes
  8. Clean the pumpkin seeds thoroughly, then soak in water overnight at room temperature
  9. Drain and let dry slightly, then toss the seeds with sea salt and smoked paprika
  10. Dry the seeds in a 200 degree oven for a few hours until dry and crispy
  11. Finish the goulash with vinegar and herbs, and top with pumpkin seeds

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