In less than an hour, you can have this comforting chicken stew, made with baby lima beans, on your table. Boneless, skinless chicken thighs cut down on the cooking time, and they stay nice and tender while the stew simmers. Season to your family’s tastes with Creole seasoning, adding as much or as little as you like. Served with cooked white rice, it was made even more “down home” with a hot, crunchy biscuit!
- 4 slices reduced-sodium bacon
- 1 ¾ pounds boneless, skinless chicken thighs
- salt and ground black pepper to taste
- 1 medium onion, chopped
- 1 medium green bell pepper, chopped
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 1 pound frozen lima beans
- 1 (14.5 ounce) can crushed fire-roasted tomatoes
- 1 cup chicken broth
- 2 teaspoons Creole seasoning, or to taste
- 1 Brown bacon in a 4-quart chef's pan or saute pan over medium heat, 4 to 6 minutes. Drain on paper towels.
- 2 Season chicken thighs with salt and pepper and add to the bacon drippings in the pan. Brown over medium heat, about 4 minutes per side. Remove from the pan and set aside.
- 3 Add onion, bell pepper, celery, and garlic to the same pan and cook in the drippings over medium heat, stirring occasionally, until tender, 4 to 5 minutes.
- 4 Meanwhile, cut browned chicken thighs into bite-sized pieces and chop the browned bacon. Add to the vegetables once tender. Stir in frozen baby lima beans, crushed tomatoes, and chicken broth. Season with Creole seasoning and adjust salt and pepper, if necessary.
- 5 Press lima beans down into the cooking broth so they cook evenly. Bring to a boil, reduce heat to medium-low, and cook uncovered, stirring every 5 to 10 minutes, until chicken is cooked through, 20 to 25 minutes. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).
- Calories 442.4
- Carbohydrate 36.1 g
- Cholesterol 91.5 mg
- Fat 20.1 g
- Fiber 7 g
- Protein 29.7 g
- Saturated Fat 5.8 g
- Sodium 845.7 mg
- Sugar 1.7 g
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