Chicken Pumpkin Stew

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Chicken Pumpkin Stew
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Prep Time
10 min
Prep Time
10 min
  1. 1 tablespoon(s) canola oil
  2. 1 1/2 pound(s) skinless, boneless chicken thighs, visible fat trimmed, cut in 1-in. pieces
  3. 1 medium onion, chopped
  4. 1 red pepper, cut in 1-in. pieces
  5. 1 teaspoon(s) minced garlic
  6. 1 can(s) each (14 1/2 oz each) chicken broth and diced tomatoes
  7. 1 tablespoon(s) smoked paprika
  8. 1/2 teaspoon(s) salt
  9. 3 cup(s) 1-in. cubes peeled sugar pumpkin or butternut squash (1 lb)
  10. 8 ounce(s) fresh green beans, cut in half
  11. 1 tablespoon(s) cornstarch
  12. 1/4 cup(s) reduced-fat creamy peanut butter
  1. Heat oil in large saucepan over medium-high heat. Add chicken; sauté 4 minutes or until browned. Remove to a plate. Reduce heat to medium. Add onion, pepper and garlic; sauté 4 minutes until softened.
  2. Add 1 1/2 cups broth, the tomatoes, paprika and salt. Bring to a boil; add chicken, pumpkin and beans. Reduce heat, cover and simmer 12 minutes or until chicken and pumpkin are tender.
  3. Meanwhile stir remaining broth, the cornstarch and peanut butter in a bowl until smooth. Add to pot; stir until blended. Cook 2 minutes or until thickened.
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