I found this recipe on POPSUGAR.com and thought it would be a great way to use some of the New England Pie Pumpkins I had left over from fall decorating. I used heritage chicken raised at the Moss Mountain Garden Home, but any type will do.
- Category: Soup
- 1 tablespoon canola oil
- 1 1/2 pounds heritage chicken thighs, skin removed and cut into bite sized pieces
- 1 medium onion, chopped
- 1 red pepper, chopped
- 1 teaspoon minced garlic
- 1 1/2 cups chicken broth
- 2 cups diced tomatoes
- 1 teaspoon salt
- 2 tablespoons paprika
- 1/2 cup chicken broth
- 2 tablespoons cornstarch
- 1/4 cup peanut butter
- 3 cups pie pumpkin, peeled and cut into uniform cubes
- 2 cups fresh green beans, cut in half
- 1/4 cup reduced-fat creamy peanut butter
- Heat the canola oil in a large saucepan. Add the chicken, onion, red pepper and garlic. Saute until the onions are translucent and soft. Set aside.
- Combine 1 1/2 cups chicken broth, diced tomatoes, salt and paprika in a stock pot and bring to a boil.
- Add the pumpkin and green beans.
- Add saute of chicken, onions, red pepper and garlic.
- Reduce heat and allow to simmer for 12 to 15 minutes.
- While the stew is simmering prepare the thickening agent. Gradually add 2 tablespoons of cornstarch to 1/2 cup chicken broth.
- Mix in the peanut butter.
- After the stew has simmered and the pumpkin is fork-tender, stir in the thickening agent.
- Cover and allow to sit for about 2 minutes before serving.