Best Chicken Succotash Stew Recipes

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ONE-POT CREAMY RANCH CHICKEN SUCCOTASH



One-Pot Creamy Ranch Chicken Succotash image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 19

2 large ears corn (when not available, substitute 1 cup frozen corn kernels, defrosted)
Salt
1 pound fava beans or broad beans (when not available, substitute 1 cup shelled frozen edamame or lima beans, defrosted)
8 skin-on, bone-in chicken thighs or 4 skin-on, bone-in chicken breast halves, halved crosswise to make 8 pieces total
Freshly ground pepper
2 tablespoons EVOO
1/3 pound bacon, chopped
1 pound small potatoes, diced
1 onion, chopped
1 Fresno chile pepper, chopped
1 cup chicken stock
1/2 pint grape or cherry tomatoes, halved
8 ounces cream cheese, softened
About 2 tablespoons finely chopped fresh chives
About 2 tablespoons finely chopped fresh dill
About 2 tablespoons finely chopped fresh flat-leaf parsley
2 cloves garlic, grated or made into a paste
2 teaspoons hot sauce
Toasted English muffins or warm sourdough bread, for serving

Steps:

  • Cut off the corn kernels and scrape the juice from the cobs.
  • Fill a large bowl with ice water. Bring a few inches of water to a boil in a pot and season with salt. Add the fava beans and boil for 4 to 5 minutes. Transfer the fava beans to the ice bath to cool, then drain. Score the belly of the fava beans with a paring knife and remove the shells. (You should have about 1 cup.)
  • Sprinkle the chicken with salt and pepper. Heat the EVOO in a large Dutch oven over medium-high heat. Add the chicken, skin-side down, and cook until browned. Remove the chicken to a plate. Add the bacon to the pot and cook until crisp, then remove to a plate. Add the potatoes to the bacon drippings and lightly brown for a couple of minutes. Add the corn, onions and chile pepper and brown 8 to 10 more minutes. Stir in the chicken stock and tomatoes.
  • Return the chicken and bacon to the pot and simmer 10 minutes. Combine the cream cheese with the herbs and garlic and season with salt and pepper. Add the cream cheese mixture to the succotash and stir until well combined. Add the hot sauce.
  • Divide the chicken and succotash among shallow dishes. Serve with toasted English muffins or warm sourdough bread.
  • Cook's Note: If you are not serving the dish immediately, cool and then cover and store in the refrigerator. Reheat over medium heat, stirring occasionally.

CREAMY CHICKEN SUCCOTASH



Creamy Chicken Succotash image

Provided by Sunny Anderson

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

4 strips thick-cut bacon, chopped
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
1 green bell pepper, stemmed, seeded and chopped
1 clove garlic, minced
16 ounces (about 3 1/2 cups) sweet corn kernels, drained if canned, thawed if frozen
16 ounces (about 3 1/2 cups) cooked lima beans, drained if canned, thawed if frozen
2 cups peeled pearl onions, thawed if frozen
1 teaspoon hot sauce, such as Frank's Red Hot, or to taste
1/2 cup heavy cream

Steps:

  • In a large skillet over medium heat, cook the bacon until crisp, about 5 minutes. With a slotted spoon, transfer the crisp bacon to a paper towel-lined plate to drain.
  • Season the chicken well with salt and pepper and sear in the same skillet, stirring, until the edges begin to brown, about 5 minutes. Add the bell pepper and garlic and cook until softened slightly, about 5 minutes. Add the corn, lima beans, pearl onions, hot sauce, and cream, and cook until simmering. Reduce the heat to medium low and cook until the vegetables are tender and the chicken is cooked through, about 15 minutes.
  • Taste and adjust the seasoning with salt and pepper; stir in the reserved bacon and serve immediately.

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