Heritage Chicken And Pumpkin Stew

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.


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.


  • ccmusic96 says:

    Can the pumpkin already be cooked and frozen?

    January 16, 2012 05:43pm

  • Calwestprinting says:

    Can butternut squash be used instead of the pumpkin?

    October 29, 2011 02:40pm

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