Chicken Pumpkin Stew

MAKES: 6 SERVINGS

1 tbs canola oil
1 1/2 pounds skinless boneless chicken thighs, cut in pieces
1 chopped onion
1 red bell pepper, cut in pieces
1 tsp minced garlic
1 can each 14 oz each chicken broth and diced tomatoes
1 tbs smoked paprika
1/2 tsp salt
3 cups pumpkin cubes
8 oz green beans, cut in half
1 tbs cornstarch
1/4 cup creamy peanut butter

  1. Heat oil and saute chcikenuntil browned. Remove to a plate. Reduce heat.
  2. Add onion, garlic, and pepper saute until softened. Add 1 1/2 cups broth, tomatoes, paprika and salt. Bring to a boil, add chicken, pumpkin, and beans.
  3. Reduce heat, cover and simmer until chicken and pumpkin are tender. Stir remaining broth, cornstarch and peanut butter in a bowl until smooth. Add to pot, stir until blended.

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