Heritage Chicken And Pumpkin Stew
I found this recipe on YumSugar.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.
- 1 tbsp. canola oil
- 1 1/2 lb. chicken thighs, skinned, bite-sized
- 1 medium onion, chopped
- 1 red pepper, chopped
- 1 tsp. garlic, minced
- 1 1/2 cup and 1/2 cup chicken broth
- 2 cups tomatoes, diced
- 1 tsp. salt
- 2 tbsp. paprika
- 2 tbsp. cornstarch
- 1/4 cup peanut butter, creamy
- 3 cups pie pumpkin, peeled, cubed
- 2 cups green beans, halved
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.
Time to prepare: 20 minutes.