This is a hearty, rich, delicious dish to make on a chilly night, or just whenever you want some warm comfort food. I got this out of a magazine awhile ago and I'm so glad I saved it!
- 1 tablespoon oil
- 1 1⁄2 lbs boneless skinless chicken thighs, fat trimmed, cut into 1 inch pieces
- 1 medium onion, chopped
- 1 red pepper, cut into 1 inch pieces
- 1 teaspoon minced garlic
- 1 (14 1/2 ounce) can chicken broth
- 1 (14 1/2 ounce) can diced tomatoes
- 1 tablespoon smoked paprika
- 1⁄2 teaspoon salt
- 3 cups sugar pumpkin (about 1 lb.) or 3 cups butternut squash, peeled and cut into 1 inch cubes (about 1 lb.)
- 8 ounces fresh green beans, cut in half
- 1 tablespoon cornstarch
- 1⁄4 cup creamy peanut butter
- Heat oil in large saucepan over medium-high heat. Add chicken; saute 4 minutes or until browned and remove to a plate.
- Reduce heat to medium and add onions, red pepper pieces, and garlic. Saute 4 minutes until softened.
- Add 1 1/2 cups broth, the tomatoes, paprika and salt.
- Bring to a boil; then add chicken, pumpkin and beans.
- Reduce heat, cover and simmer 12 minutes or until chicken and pumpkin are tender.
- Meanwhile stir remaining broth, the cornstarch and peanut butter in a bowl until smooth.
- Add to pot and stir until blended.
- Cook 2 minutes or until thickened. Enjoy!
- *Great with some nice crusty bread for dipping, yum :).