Ingredients Meat & Poultry Chicken Chicken Thighs Chicken, Corn, and Lima-Bean Stew 3.6 (22) 4 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 16, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 45 mins Servings: 4 This Chicken, Corn, and Lima-Bean Stew is rich and satisfying and jam-packed with colorful vegetables. 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 ½ pounds boneless, skinless chicken thighs 6 plum tomatoes, diced ¼ cup Worcestershire sauce 1 package (10 ounces) frozen corn kernels, thawed 1 package (10 ounces) frozen lima beans, thawed Directions 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. 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. 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. Rate it Print