Prep 30 mins
Cook 35 mins
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!
- 14.79 ml oil
- 680.38 g boneless skinless chicken thighs, fat trimmed, cut into 1 inch pieces
- 1 medium onion, chopped
- 1 red pepper, cut into 1 inch pieces
- 4.92 ml minced garlic
- 411.06 g can chicken broth
- 411.06 g can diced tomatoes
- 14.79 ml smoked paprika
- 2.46 ml salt
- 709.77 ml sugar pumpkin (about 1 lb.) or 709.77 ml butternut squash, peeled and cut into 1 inch cubes (about 1 lb.)
- 226.79 g fresh green beans, cut in half
- 14.79 ml cornstarch
- 59.14 ml 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 :).
I had some fresh pumpkin to use and went searching for a recipe we would eat... since we're not huge pumpkin fans. This was so easy to prepare and had us actually finishing off the entire portion! I omitted the oil (used nonstick cooking spray) and salt, used orange pepper, chicken breast, fresh diced tomatoes, and frozen green beans, and added some sliced mushrooms as another reviewer recommended. Thanks for sharing!
A wonderful stew that was quick and easy to prepare. Like the previous reviewer, i used chicken breasts in lieu of thighs. My fat busting changes included reducing the oil to 1 teaspoon and using a reduced fat peanut butter. I loved the combinations of vegetables in the dish and though the sauce was quite delicious, with a light peanut butter flavor. I added a pinch of cayenne as my favorite Senegalese restaurant's peanut stew has a trace of pepper. With the initial cooking time I rated my dish 4-stars but then allowed it to simmer an additional 15 minutes which had a wonderful impact on the results with a sauce that had flavors thicker, richer and better married together. Well worth the small wait. Leftovers were also superb so this is great for smaller households like my own.
Went to Market Tag 2007 ~ This was de-lish!! Loved the smoky taste from the paprika. Made some very slight changes...used breasts instead of thighs...a yellow pepper instead of red...frozen green beans...added some sliced shrooms...and didn't use as much peanut butter as I wasn't sure if DH would have liked it. A great stew for a cold evening. Thanks MM!