This recipe for Chicken Pumpkin Stew is simple to make and delivers a perfect dinner for a cool fall evening.
This is one of those cozy meals that is perfect to make in the fall months. We love to make a good stew on Halloween night to fill up tummies before all of the consumption of junk begins. Don’t be afraid of the pumpkin! Pumpkin is a squash. It works in this recipe, and it’s a great combination with all of the other ingredients.
Ingredients Needed:
- canola or vegetable oil
- boneless, skinless chicken thighs
- onion
- red bell pepper
- garlic
- chicken broth
- canned diced tomatoes
- smoked paprika
- salt
- sugar pumpkin
- fresh green beans
- cornstarch
- creamy peanut butter
How to make Chicken Pumpkin Stew:
The complete, printable recipe is at the end of this post.
- Heat oil in a large saucepan over medium high heat. Add chicken and sauté 4 minutes or until browned. Remove to a plate. Reduce heat to medium. Add onion, pepper and garlic, sautéing 4 minutes until softened.
- Add 1½ cups broth, the tomatoes, paprika and salt. Bring to a boil; add chicken, pumpkin and beans. Reduce heat, cover and simmer for 12 minutes or until chicken and pumpkin are tender.
- Meanwhile stir remaining broth, the cornstarch and peanut butter in a bowl until smooth. Add to pot; stir until blended. Cook 2 minutes or until thickened.
Tips and Substitutions:
- If you don’t wish to use pumpkin, you can certainly use butternut squash instead.
- In place of green beans, use canned chickpeas.
- Be sure to serve with a good hunk of French bread to soak up all of the delicious juices!
Recipe Tip for Cooking with Pumpkin
When you’re cooking with pumpkin, look for a “sugar pie pumpkin.” Regular carving pumpkins are not meant to be eaten! Sugar pie pumpkins are the ones that are used to make pumpkin puree for pumpkin pie, but they can also be used for savory dishes.
What I Love About This Recipe:
- It has pumpkin in it, so it’s perfect for my favorite season!
- There are so many great flavors in this stew!
- It’s a filling, comforting meal.
Here are a few more stew recipes you might like to try:
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Heat oil in a large saucepan over medium high heat. Add chicken and sauté 4 minutes or until browned. Remove to a plate. Reduce heat to medium. Add onion, pepper and garlic, sautéing 4 minutes until softened.
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Add 1½ cups broth, the tomatoes, paprika and salt. Bring to a boil; add chicken, pumpkin and beans. Reduce heat, cover and simmer for 12 minutes or until chicken and pumpkin are tender.
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Meanwhile stir remaining broth, the cornstarch and peanut butter in a bowl until smooth. Add to pot; stir until blended. Cook 2 minutes or until thickened.
- If you are preparing this recipe as gluten-free, just be sure to use gluten free brands for: peanut butter and chicken broth.
Serving: 1serving, Calories: 296kcal, Carbohydrates: 20g, Protein: 27g, Fat: 13g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 6g, Trans Fat: 0.03g, Cholesterol: 108mg, Sodium: 463mg, Potassium: 976mg, Fiber: 4g, Sugar: 9g, Vitamin A: 8067IU, Vitamin C: 45mg, Calcium: 79mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.