Chicken Pumpkin-Peanut Stew

Recipe by Julesong

Great served with rice.

Top Review by 963024

I loved this dish. It fit really well with my low carb diet and was delicious. The flavors were unusual compared to my usual fare, but I really loved the combination. I used a red pepper instead of a green because that is what I had on hand (and I loved the red pepper in this) and I left out the cornstarch because I felt the stew was thick enough already for my tastes. Thanks so much for this recipe!

Ingredients Nutrition


  1. Over medium-high heat, heat oil in a Dutch oven.
  2. Stir fry chicken breast until brown on all sides.
  3. Remove to a plate and reduce heat to medium.
  4. Add onions and green pepper, cook until tender.
  5. Add broth, tomatoes, cinnamon, Tabasco sauce and salt.
  6. Bring to a boil, reduce heat, cover and simmer for 10 minutes.
  7. Add pumpkin and bring back to a boil.
  8. Cover and simmer for 5 minutes.
  9. Stir in corn and chicken, cover and simmer for 10 minutes or until chicken and pumpkin are tender.
  10. Combine peanut butter and cornstarch in a cup until smooth.
  11. Add to pot and stir until well blended.
  12. Simmer for another 2 minutes or until sauce thickened.

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