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Nutrition Facts
Serving Size 1 (607g) Recipe makes 4 servings
Calories 445
Calories from Fat 175		(39%)
Amount Per Serving		%DV
	Total Fat 19.5g	29%
	Saturated Fat 4.1g	20%
	Monounsaturated Fat 7.2g
	Polyunsaturated Fat 6.2g
	Trans Fat 0.2g
Cholesterol 141mg		47%
Sodium 1086mg		45%
Potassium 1410mg		40%
Total Carbohydrate 27.3g		9%
	Dietary Fiber 6.4g	25%
	Sugars 10.2g
Protein 43.3g		86%
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Chicken Pumpkin Stew

Recipe #215110 | 1¼ hours | 30 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: Midwest Maven
Mar 5, 2007

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!

SERVES 4 (change servings and units)

Ingredients

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 or 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

Directions

1
Heat oil in large saucepan over medium-high heat. Add chicken; saute 4 minutes or until browned and remove to a plate.
2
Reduce heat to medium and add onions, red pepper pieces, and garlic. Saute 4 minutes until softened.
3
Add 1 1/2 cups broth, the tomatoes, paprika and salt.
4
Bring to a boil; then add chicken, pumpkin and beans.
5
Reduce heat, cover and simmer 12 minutes or until chicken and pumpkin are tender.
6
Meanwhile stir remaining broth, the cornstarch and peanut butter in a bowl until smooth.
7
Add to pot and stir until blended.
8
Cook 2 minutes or until thickened. Enjoy!
9
*Great with some nice crusty bread for dipping, yum :).

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Featured Reviews for This Recipe

From: Starrynews

On Nov 4, 2008

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!

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From: justcallmetoni

On Jun 30, 2008

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.

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From: CulinaryQueen

On Nov 20, 2007

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!

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