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



Ingredient Checklist


Instructions Checklist
  • 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.

Reviews (4)

22 Ratings
  • 5 star values: 7
  • 4 star values: 3
  • 3 star values: 9
  • 2 star values: 3
  • 1 star values: 0
Rating: Unrated
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!
Rating: Unrated
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.
Rating: Unrated
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.
Rating: Unrated
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!