Chicken, Corn and Lima Bean Stew |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This is another recipe that was in a cookbooklet I received from chef pines506. This would be good served with slices of hot cornbread. Ingredients:
2 tablespoons vegetable oil |
2 medium onions, diced |
1 green pepper, diced |
1 teaspoon dried thyme |
1 1/2 teaspoons salt |
1/4 teaspoon pepper |
2 tablespoons tomato paste |
1 1/2 lbs boneless skinless chicken thighs |
6 plum tomatoes, diced |
1/4 cup worcestershire sauce |
1 1/2 cups water |
10 ounces frozen corn, thawed |
10 ounces frozen lima beans, thawed |
Directions:
1. Heat oil in a dutch oven and add onions, bell pepper, thyme, salt and pepper.
2. Cook, stirring, for 4-5 minutes or until onions begin to brown.
3. Add tomato paste, chicken, tomatoes, worcestershire sauce, and water.
4. Bring to a boil and then reduce heat to a simmer.
5. Cover and simmer the chicken for about 15 minutes.
6. Remove the chicken from the dutch oven to a platter for shredding.
7. Add the corn and lima beans to the dutch oven.
8. Simmer while you shred the chicken with two forks.
9. Add the chicken back to the dutch oven and stir to combine the ingredients.
10. Simmer until the chicken is completely done.
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