CHICKEN, CORN AND LIMA BEAN STEW

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Chicken, Corn and Lima Bean Stew image

This is another recipe that was in a cookbooklet I received from chef pines506. This would be good served with slices of hot cornbread.

Provided by Dreamgoddess

Categories     Stew

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons vegetable oil
2 medium onions, diced
1 green pepper, diced
1 teaspoon dried thyme
1 1/2 teaspoons salt
1/4 teaspoon pepper
2 tablespoons tomato paste
1 1/2 lbs boneless skinless chicken thighs
6 plum tomatoes, diced
1/4 cup Worcestershire sauce
1 1/2 cups water
10 ounces frozen corn, thawed
10 ounces frozen lima beans, thawed

Steps:

  • Heat oil in a dutch oven and add onions, bell pepper, thyme, salt and pepper.
  • Cook, stirring, for 4-5 minutes or until onions begin to brown.
  • Add tomato paste, chicken, tomatoes, worcestershire sauce, and water.
  • Bring to a boil and then reduce heat to a simmer.
  • Cover and simmer the chicken for about 15 minutes.
  • Remove the chicken from the dutch oven to a platter for shredding.
  • Add the corn and lima beans to the dutch oven.
  • Simmer while you shred the chicken with two forks.
  • Add the chicken back to the dutch oven and stir to combine the ingredients.
  • Simmer until the chicken is completely done.

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