Best Creamy Chicken Succotash Recipes

One-Pot Creamy Ranch Chicken Succotash image

Provided by Rachael Ray : Food Network

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 Succotash image

Provided by Sandra Lee

Categories side-dish

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 6

1 1/2 cups frozen yellow corn kernels
1 1/2 cups frozen cut okra
1 cup milk
3 tablespoons white sauce mix (recommended: Knorr)
1 (15-ounce) can butter beans, drained
1 (4-ounce) jar chopped pimento, drained

Steps:

In a microwave-safe bowl, combine corn, okra and 1 tablespoon water. Cover with damp paper towels and microwave on high setting for 7 to 8 minutes.
In a medium saucepan, over medium heat, whisk together milk and white sauce mix. Bring to boil, whisking constantly. Reduce heat to simmer and continue stirring for 1 minute. Remove from heat. Add cooked corn and okra, butter beans and chopped pimento to white sauce. Return to medium heat and heat through. Serve hot.