Recipe by Midwest Maven
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!
Top Review by Starrynews
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!
- 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
Directions See How It's Made
- 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 :).