Chicken, Corn, and Lima-Bean Stew
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Everyday Food, March 2005
- Prep Time 25 minutes
- Total Time 45 minutes
- Yield Serves 4
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Ingredients
- 2 tablespoons vegetable oil
- 2 medium onions, diced
- 1 green bell pepper, ribs and seeds removed, diced
- 1 tablespoon chopped fresh thyme (or 1 teaspoon dried)
- Coarse salt and ground pepper
- 2 tablespoons tomato paste
- 1 1/2 pounds boneless, skinless chicken thighs
- 6 plum tomatoes, diced
- 1/4 cup Worcestershire sauce
- 1 package (10 ounces) frozen corn kernels, thawed
- 1 package (10 ounces) frozen lima beans, thawed
Directions
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Heat oil in a Dutch oven (or other 5-quart pot) over medium-high heat. Add onions, bell pepper, thyme, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until onions begin to brown, 4 to 5 minutes.
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Stir in tomato paste; add chicken, tomatoes, Worcestershire sauce, and 1 1/2 cups water. Bring to a boil; reduce to a simmer. Cover, and cook until chicken is opaque throughout, about 15 minutes.
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Remove chicken from pot; stir in corn and lima beans, and simmer until heated through, about 5 minutes. Meanwhile, shred chicken meat with your fingers or a fork. Return chicken to pot, and stir to combine.
I go back to this recipe again and again. Love it. I used canned tomatoes tonight and added some potatoes as well. Great, quick stew for a cold night!
Really tasty but I like my lima on the soft side so next time I will add in the lima and corn with the chicken.
This is one of my families favorite meals! I bumped the tomato paste up to a 6 oz can, added 1/4 cup Thai Soy Sauce (Also called Golden Mountain Seasoning Sauce), and throw everything in the crockpot.
Growing up in the South, we called this Brunswick Stew. I haven't seen this recipe in years, and now I'm excited for a little taste of childhood!