Chicken Pumpkin-Peanut Stew

• 2 tablespoons canola oil
• 1 1/2 lbs boneless skinless chicken breasts, cut into chunks
• 1 large red bell pepper, cored and sliced (can sub green, but I prefer red)
• 1 medium onion, sliced
• 1 chicken bouillon cube
• 1 (14 1/2 ounce) can diced tomatoes with juice
• 1/2 teaspoon ground cinnamon
• 1 teaspoon Tabasco sauce
• 1/2 teaspoon salt
• 3 cups peeled and cubed sugar pumpkin
• 1 (1/2 cup) can whole kernel corn
• 2 tablespoons creamy peanut butter
• 1 tablespoon cornstarch

1. Over medium-high heat, heat oil in a Dutch oven.
2. Stir fry chicken breast until brown on all sides.
3. Remove to a plate and reduce heat to medium.
4. Add onions and green pepper, cook until tender.
5. Add broth, tomatoes, cinnamon, Tabasco sauce and salt.
6. Bring to a boil, reduce heat, cover and simmer for 10 minutes.
7. Add pumpkin and bring back to a boil.
8. Cover and simmer for 5 minutes.
9. Stir in corn and chicken, cover and simmer for 10 minutes or until chicken and pumpkin are tender.
10. Combine peanut butter and cornstarch in a cup until smooth.
11. Add to pot and stir until well blended.
12. Simmer for another 2 minutes or until sauce thickened.

canola oil, chicken breasts, red bell pepper, onion, chicken, tomatoes, ground cinnamon, tabasco sauce, salt, sugar pumpkin, whole kernel corn, peanut butter, cornstarch

Taken from www.food.com/recipe/chicken-pumpkin-peanut-stew-42694 (may not work)