Chicken Pumpkin-Peanut Stew |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Great served with rice. Ingredients:
2 tablespoons canola oil |
1 1/2 lbs boneless skinless chicken breasts, cut into chunks |
1 large red bell pepper, cored and sliced (can sub green, but i prefer red) |
1 medium onion, sliced |
1 chicken bouillon cube |
1 (14 1/2 ounce) can diced tomatoes with juice |
1/2 teaspoon ground cinnamon |
1 teaspoon tabasco sauce |
1/2 teaspoon salt |
3 cups peeled and cubed sugar pumpkin |
1 (1/2 cup) can whole kernel corn |
2 tablespoons creamy peanut butter |
1 tablespoon cornstarch |
Directions:
1. Over medium-high heat, heat oil in a Dutch oven.
2. Stir fry chicken breast until brown on all sides.
3. Remove to a plate and reduce heat to medium.
4. Add onions and green pepper, cook until tender.
5. Add broth, tomatoes, cinnamon, Tabasco sauce and salt.
6. Bring to a boil, reduce heat, cover and simmer for 10 minutes.
7. Add pumpkin and bring back to a boil.
8. Cover and simmer for 5 minutes.
9. Stir in corn and chicken, cover and simmer for 10 minutes or until chicken and pumpkin are tender.
10. Combine peanut butter and cornstarch in a cup until smooth.
11. Add to pot and stir until well blended.
12. Simmer for another 2 minutes or until sauce thickened.
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