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Chicken stew in a pumpkin recipe

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Chicken stew in a pumpkin recipe

Ingredients

  • 1 tablespoons of. canola oil
  • 1½ lb. skinless, boneless chicken thighs
  • 1 medium onion
  • 1 red pepper
  • 1 teaspoon. minced garlic clove
  • 1 can each (14 1/2 oz each) chicken broth and diced tomato plants
  • 1 tablespoons of. smoked paprika
  • ½ teaspoon. salt
  • 3 c. 1-in. cubes peeled sugar pumpkin or butternut squash (1 lb)
  • 8 oz. fresh eco-friendly beans
  • 1 tablespoons of. corn starch
  • ¼ c. reduced-fat creamy peanut butter

Directions

  1. Heat oil in large saucepan over medium-high temperature. Add chicken saut 4 minutes or until browned. Remove to some plate. Reduce heat to medium. Add onion, pepper and garlic clove saut 4 minutes until softened.
  2. Add 1 1/2 cups broth, the tomato plants, paprika and salt. Provide a boil add chicken, pumpkin and beans. Reduce heat, cover and simmer 12 minutes or until chicken and pumpkin are tender.
  3. Meanwhile stir remaining broth, the corn starch and peanut butter inside a bowl until smooth. Increase pot stir until blended. Prepare 2 minutes or until thickened.

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