Introduction
When fall flavors meet weeknight ease, you get this creamy, cozy Chicken Pumpkin Stew. It’s the kind of dish that feels like a warm hug—hearty chicken, sweet chunks of pumpkin, and a nutty swirl of peanut butter that pulls everything together like magic. This is a one-pot wonder that’s packed with protein, veggies, and big flavor. Whether you’re using sugar pumpkin or butternut squash, the result is a deliciously rich stew that’ll warm you up from the inside out. This one is seriously underrated—and absolutely worth adding to your dinner rotation.
Detailed Ingredients 🥘🍗🎃🥜
- 🛢️ 1 tbsp canola or vegetable oil
- 🍗 1½ lbs skinless, boneless chicken thighs, cut into 1-inch pieces
- 🧅 1 medium onion, chopped
- 🌶️ 1 medium red bell pepper, chopped into 1-inch pieces
- 🧄 1 tsp minced garlic
- 🥣 1 (14.5 oz) can chicken broth (divided)
- 🍅 1 (14.5 oz) can diced tomatoes
- 🌶️ 1 tbsp smoked paprika
- 🧂 ½ tsp salt
- 🎃 3 cups cubed peeled sugar pumpkin (or butternut squash)
- 🥦 8 oz fresh green beans, cut in half
- 🌽 1 tbsp cornstarch
- 🥜 ¼ cup creamy peanut butter
Direction
- Heat oil in a large saucepan over medium-high heat.
- Add chicken and sauté for about 4 minutes, until lightly browned. Remove and set aside.
- Reduce heat to medium. Add onion, bell pepper, and garlic; sauté for another 4 minutes until softened.
- Pour in 1½ cups of broth, diced tomatoes, smoked paprika, and salt. Bring to a boil.
- Return chicken to the pan, then add pumpkin and green beans. Cover and simmer for 12 minutes, until tender.
- In a small bowl, mix the remaining broth with cornstarch and peanut butter until smooth.
- Stir the peanut butter mixture into the stew and cook for 2 more minutes, or until thickened.
- Serve warm, preferably with rice, crusty bread, or a squeeze of lime if you’re feeling zesty!
My Story
This recipe came from one of those “what do I even make tonight?” kind of nights, when I had a sugar pumpkin leftover from a fall centerpiece and some chicken thighs hanging out in the fridge. I’d recently had a West African peanut stew and loved the savory-sweet combo, so I decided to wing it with what I had. Let me tell you—magic happened. The smoked paprika gives the stew a cozy depth, while the peanut butter brings everything together in the creamiest, dreamiest way. Even my picky eater couldn’t resist going back for seconds! Now it’s one of our staple cool-weather meals, especially when I need something filling but just a little different than the usual soup or chili.
FAQ
Can I use butternut squash instead of pumpkin?
Absolutely! It works beautifully and is often easier to find already prepped.
What’s a good substitute for peanut butter?
You can use almond butter or sunflower seed butter if you prefer a different flavor or need a nut-free version.
Is this spicy?
Nope! The paprika adds warmth, not heat. Feel free to add chili flakes if you like it spicy.
Can I freeze this stew?
Yes! It freezes well—just cool completely and store in airtight containers.
Do I need to serve it with anything?
It’s great on its own, but amazing over rice, couscous, or even quinoa.
Suggestion
- Serve with jasmine or brown rice for a complete, satisfying meal.
- Top with chopped peanuts or fresh cilantro for added texture and flavor.
- Swap chicken for chickpeas for a delicious vegetarian version.
- Add a splash of lime juice before serving for a fresh twist.
- Use frozen cubed squash to save on prep time—still just as tasty.
Conclusion
If you’re looking for something cozy, nourishing, and a little bit unexpected, this Chicken Pumpkin Stew totally delivers. It’s packed with fall flavor, protein, and creamy goodness—basically everything we crave when the weather cools down. The peanut butter gives it that irresistible, rich texture while the pumpkin (or squash) adds just the right touch of sweetness. And best of all? It comes together in under an hour and only uses one pot. Whether you’re meal prepping for the week or serving a family-style dinner, this recipe is a total win. Give it a try—you just might fall in love with it like I did.
Stay cozy and keep cooking,
Sarah Cooper
Gotubbe.com
