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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 4 |
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This is a hearty, rich, delicious dish to make on a chilly night, or just whenever you want some warm comfort food. I got this out of a magazine awhile ago and I'm so glad I saved it! Ingredients:
1 tablespoon oil |
1 1/2 lbs boneless skinless chicken thighs, fat trimmed, cut into 1 inch pieces |
1 medium onion, chopped |
1 red pepper, cut into 1 inch pieces |
1 teaspoon minced garlic |
1 (14 1/2 ounce) can chicken broth |
1 (14 1/2 ounce) can diced tomatoes |
1 tablespoon smoked paprika |
1/2 teaspoon salt |
3 cups sugar pumpkin (about 1 lb.) or 3 cups butternut squash, peeled and cut into 1 inch cubes (about 1 lb.) |
8 ounces fresh green beans, cut in half |
1 tablespoon cornstarch |
1/4 cup creamy peanut butter |
Directions:
1. Heat oil in large saucepan over medium-high heat. Add chicken; saute 4 minutes or until browned and remove to a plate.
2. Reduce heat to medium and add onions, red pepper pieces, and garlic. Saute 4 minutes until softened.
3. Add 1 1/2 cups broth, the tomatoes, paprika and salt.
4. Bring to a boil; then add chicken, pumpkin and beans.
5. Reduce heat, cover and simmer 12 minutes or until chicken and pumpkin are tender.
6. Meanwhile stir remaining broth, the cornstarch and peanut butter in a bowl until smooth.
7. Add to pot and stir until blended.
8. Cook 2 minutes or until thickened. Enjoy!
9. *Great with some nice crusty bread for dipping, yum :).
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