Ingredients
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1 tablespoon oil
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1 1/2 lbs boneless skinless chicken thighs, fat trimmed, cut into 1 inch pieces
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1 medium onion, chopped
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1 red pepper, cut into 1 inch pieces
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1 teaspoon minced garlic
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1 (14 1/2 ounce) can chicken broth
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1 (14 1/2 ounce) can diced tomatoes
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1 tablespoon smoked paprika
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1/2 teaspoon salt
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3 cups sugar pumpkin (about 1 lb.) or 3 cups butternut squash, peeled and cut into 1 inch cubes (about 1 lb.)
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8 ounces fresh green beans, cut in half
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1 tablespoon cornstarch
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1/4 cup creamy peanut butter
Instructions
- Heat oil in large saucepan over medium-high heat. Add chicken; saute 4 minutes or until browned and remove to a plate.
- Reduce heat to medium and add onions, red pepper pieces, and garlic. Saute 4 minutes until softened.
- Add 1 1/2 cups broth, the tomatoes, paprika and salt.
- Bring to a boil; then 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 and stir until blended.
- Cook 2 minutes or until thickened. Enjoy!
- *Great with some nice crusty bread for dipping, yum :).