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A hearty,
flavorful fall stew...
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1
Tbs |
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canola oil |
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1½
lbs |
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skinless, boneless chicken thighs,
visible fat trimmed, cut into 1" pieces |
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1
medium |
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onion, chopped |
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1
medium |
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red
bell pepper, cut into 1" pieces |
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1
tsp |
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minced garlic |
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14½
oz |
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can
chicken broth |
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14½
oz |
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can
diced tomatoes |
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1
Tbs |
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smoked paprika |
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½
tsp |
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salt |
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3
cups |
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1"
cubes peeled sugar pumpkin or butternut
squash (1 lb.) |
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8
oz |
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fresh green beans, cut in half |
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1
Tbs |
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cornstarch |
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¼
cup |
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reduced-fat creamy peanut butter |
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1 |
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. |
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2 |
Add 1½ 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. |
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3 |
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. |
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Servings: 6 |
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Recipe Source |
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Better Homes and Gardens |
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