New This Month

Chicken, Corn, and Lima-Bean Stew

22

This is a rich and satisfying stew, jam-packed with colorful vegetables.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, March 2005

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

  1. 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.

  2. 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.

  3. 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.

Cook's Notes

Chicken thighs are the best choice for this recipe; they are juicier after cooking than chicken breasts, and the meat shreds more easily.

Reviews Add a comment

  • mcgill7400
    6 JAN, 2013
    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!
    Reply
  • Lasagesse
    5 JUL, 2011
    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.
    Reply
  • DonnaTrent
    27 MAR, 2008
    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.
    Reply
  • drkristen
    30 DEC, 2007
    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!
    Reply