For a scrumptious fall dish, try this wholesome chicken stew that’s packed with fresh seasonal sugar pumpkin, red bell pepper, onion, green beans and diced tomatoes.

By Donna Meadow

Be the first to rate this recipe
Recipe Reviews
Save this recipe
Add ingredients to my shopping list
Submit your version

Nutritional Information

Calories    291
Total Fat    11g
Saturated Fat    2g
Cholesterol    94mg
Sodium    616mg
Total Carbohydrate    21g
Dietary Fiber    2g
Sugars    n/a
Protein    28g
Calcium    --
My Plate Inspired

Mary Ellen Bartley

Serves: 6

Total Time: 40 min

Prep Time: 10 min

Ingredients
    U.S.         Metric     Conversion chart

    1 tablespoon(s) canola oil
    1 1/2 pound(s) 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 teaspoon(s) minced garlic
    1 can(s) each (14 1/2 oz each) chicken broth and diced tomatoes
    1 tablespoon(s) smoked paprika
    1/2 teaspoon(s) salt
    3 cup(s) 1-in. cubes peeled sugar pumpkin or butternut squash (1 lb)
    8 ounce(s) fresh green beans,  cut in half
    1 tablespoon(s) cornstarch
    1/4 cup(s) reduced-fat creamy peanut butter

Directions

    Heat oil in large  saucepan over medium-high heat. Add chicken; sauté 4 minutes or until browned. Remove to a plate. Reduce heat to medium. Add onion, pepper and garlic; sauté 4 minutes until softened.
    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.
    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 Victoria (Belcher) & Kindergarten, as an "IB World School", aims to help children to reach their highest potential and provides opportunities promoting to top International Schools and Band One Primary Schools..