Chicken Pumpkin Stew - cooking recipe

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

Preparation

Heat oil in large saucepan over medium-high heat. Add chicken; saute 4 minutes or until browned and remove to a plate.
Reduce heat to medium and add onions, red pepper pieces, and garlic. Saute 4 minutes until softened.
Add 1 1/2 cups broth, the tomatoes, paprika and salt.
Bring to a boil; then add chicken, pumpkin and beans.
Reduce heat, cover and simmer 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 and stir until blended.
Cook 2 minutes or until thickened. Enjoy!
*Great with some nice crusty bread for dipping, yum :).