Tuesday, October 13, 2015

Ready for Pumpkin Stew? It's Amazing!

It's almost pumpkin time and that makes us think of our Pumpkin Stew recipe made with some delicious ultra premium Hojiblanca extra virgin olive oil. It's an awesome Fall dinner. Serve in pumpkins that have been cleaned of seeds and strings.
Pumpkin Stew
¼ c. Ultra Premium Hojiblanca extra virgin olive oil
1 1/2 lb skinless, boneless white breast chicken meat
1 medium onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1 tsp Oh Olive Garlic Blend Seasoning
2 cans (14 1/2 oz each) chicken broth
1 can diced tomatoes
1 Tbsp Galena Garlic Smoked Chipotle Paprika
1/2 tsp salt
3 cups 1-in. cubes peeled sugar pumpkin or butternut squash (1 lb)
1/2 lb. fresh green beans, cut in half
1 Tbsp cornstarch
1/4 cup creamy peanut butter (secret ingredient)
*****Top with sour cream, basil leaves, and a drizzle of Green Chili Olive Oil
• Heat oil in large saucepan over medium heat. Add chicken; sauté 4 minutes or until browned. Remove chicken and reduce heat to a simmer. Add onion, pepper and garlic; sauté 4 minutes until softened.
• Add 1 1/2 cups broth, the tomatoes, paprika seasoning, and salt. Bring to a boil; 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; stir until blended. Cook 2 minutes or until consistency desired.

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