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Chicken, Corn, and Lima-Bean Stew


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

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, March 2005


  • 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


  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.

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