Chicken, Corn, and Lima-Bean Stew

Chicken, Corn, and Lima-Bean Stew
Prep Time:
25 mins
Total Time:
45 mins

This Chicken, Corn, and Lima-Bean Stew is rich and satisfying and jam-packed with colorful vegetables.


  • 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


  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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