Chicken Pumpkin Stew
A comforting, protein-packed stew featuring tender chicken, sweet pumpkin, and crisp green beans in a creamy, flavorful broth. Ready in just 50 minutes, it’s perfect for a quick weeknight dinner or meal prep.
Equipment
- 1 Large saucepan
- 1 Cutting board
- 1 Chef’s knife
- 1 stirring spoon
- 1 Measuring Cup
- 1 Measuring Spoon
- 1 bowl
Ingredients
- 1 tablespoon canola or vegetable oil
- 1½ pounds skinless boneless chicken thighs, trimmed and cut into 1-inch pieces
- 1 medium onion chopped
- 1 medium red bell pepper cut into 1-inch pieces
- 1 teaspoon minced garlic
- 14.5 ounces chicken broth divided
- 14.5 ounces diced tomatoes
- 1 tablespoon smoked paprika
- ½ teaspoon salt
- 3 cups peeled pumpkin or butternut squash cut into 1-inch cubes (about 1 pound)
- 8 ounces fresh green beans trimmed and halved
- 1 tablespoon cornstarch
- ¼ cup creamy peanut butter
Instructions
- Prep the Ingredients: Start by gathering all your ingredients. Rinse the chicken thighs under cold water and pat them dry with paper towels. Trim any visible fat, then cut the chicken into uniform 1-inch pieces to ensure even cooking. Peel the pumpkin or butternut squash, remove the seeds, and cut into 1-inch cubes. Chop the onion finely, dice the red bell pepper into 1-inch chunks, and trim and halve the green beans. Mince the garlic and set everything aside on your prep board for easy access.
- Heat the Oil and Brown the Chicken: Place a large saucepan over medium-high heat and pour in 1 tablespoon of canola or vegetable oil. Allow the oil to shimmer slightly—this ensures it’s hot enough to sear the chicken. Add the chicken pieces in a single layer, making sure not to overcrowd the pan. Sauté for about 4 minutes, turning occasionally, until the chicken develops a golden-brown crust. Browning the chicken enhances flavor and adds depth to the stew. Once browned, remove the chicken from the pan and set it aside on a plate.
- Sauté the Aromatics: Reduce the heat to medium. Add the chopped onion, red bell pepper, and minced garlic to the same saucepan. Stir frequently, allowing the vegetables to soften and become fragrant, which usually takes about 4 minutes. Cooking the aromatics slowly at this stage releases their natural sweetness and builds the stew’s flavor base. Make sure the garlic does not burn, as it can become bitter.
- Combine the Broth, Tomatoes, and Spices: Pour 1½ cups of chicken broth into the pan, scraping the bottom with a wooden spoon to lift any browned bits left from the chicken—they’re full of flavor. Add the canned diced tomatoes along with their juices. Sprinkle in 1 tablespoon of smoked paprika and ½ teaspoon of salt. Stir everything together, then bring the mixture to a gentle boil. This creates a rich, savory liquid that will infuse the chicken and vegetables with flavor.
- Add Chicken, Pumpkin, and Green Beans: Return the browned chicken to the saucepan, along with the pumpkin cubes and halved green beans. Stir everything gently to combine. Reduce the heat to low or medium-low, cover the pan with a lid, and let it simmer for about 12 minutes. This allows the pumpkin to soften, the chicken to cook through, and the green beans to become tender yet retain a slight crispness. Stir occasionally to prevent sticking.
- Prepare the Peanut Butter Slurry: While the stew simmers, mix the remaining ½ cup of chicken broth with 1 tablespoon of cornstarch in a small bowl until fully smooth, creating a slurry. Add ¼ cup of creamy peanut butter and whisk until completely blended. This mixture will thicken the stew and give it a subtle, nutty richness. Take your time to ensure there are no lumps, as a smooth slurry will create a creamy consistency in the final dish.
- Incorporate the Peanut Butter Slurry: Carefully pour the peanut butter slurry into the simmering stew. Stir continuously to combine, making sure it blends evenly with the broth. Continue to cook for 2 additional minutes while stirring occasionally.The liquid will thicken slightly, coating the chicken, pumpkin, and green beans in a luscious, creamy sauce. Taste the stew and adjust salt or paprika if needed.
- Final Touches and Serve: Once the stew has thickened and the chicken and pumpkin are fully cooked, remove the pan from heat. Let it sit for a minute or two to allow the flavors to meld together. Serve the stew hot in bowls, optionally garnished with fresh herbs like parsley or a sprinkle of smoked paprika for extra color. Pair it with warm crusty bread or steamed rice for a complete, satisfying meal.
Notes
- Use skinless, boneless chicken thighs for tender, juicy meat that stays moist during cooking.
- You can substitute pumpkin with butternut squash if pumpkin is unavailable.
- Smoked paprika adds a warm, earthy flavor; adjust to taste if you prefer a milder spice.
- Stir the peanut butter and cornstarch slurry thoroughly to avoid lumps and ensure a smooth, creamy sauce.
- For a gluten-free version, ensure both chicken broth and peanut butter are certified gluten-free.
- Green beans should be added last to retain a slight crunch—overcooking will make them mushy.
- This stew can be prepared ahead of time and reheated, as flavors intensify after resting.
- Adjust salt and spices at the end of cooking to suit your personal taste.
