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Easy and Fast Chicken Pumpkin Stew Recipe 2009-10-27 12:25:31

Chicken Pumpkin Stew

Chicken Pumpkin Stew

From Woman's Day


  1. 1 Tbsp canola oil
    1 1/2 lb skinless, boneless chicken thighs, visible fat trimmed, cut in 1-in. pieces
    1 medium onion, chopped
    1 red pepper, cut in 1-in. pieces
    1 tsp minced garlic
    1 can each (14 1/2 oz each) chicken broth and diced tomatoes
    1 Tbsp smoked paprika
    1/2 tsp salt
    3 cups 1-in. cubes peeled sugar pumpkin or butternut squash (1 lb)
    8 oz fresh green beans, cut in half
    1 Tbsp cornstarch
    1/4 cup reduced-fat creamy peanut butter


  1. Heat oil in large saucepan over medium-high heat. Add chicken; sauté 4 minutes or until browned. Remove to a plate.
  2. Reduce heat to medium. Add onion, pepper and garlic; sauté 4 minutes until softened.
  3. Add 1 1/2 cups broth, the tomatoes, paprika and salt. Bring to a boil; add chicken, pumpkin and beans. Reduce heat, cover and simmer 12 minutes or until chicken and pumpkin are tender.
  4. Meanwhile stir remaining broth, the cornstarch and peanut butter in a bowl until smooth. Add to pot; stir until blended. Cook 2 minutes or until thickened.

Serves 6.

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