Prep 25 mins
Cook 20 mins
This is another recipe that was in a cookbooklet I received from chef pines506. This would be good served with slices of hot cornbread.
- 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
- Heat oil in a dutch oven and add onions, bell pepper, thyme, salt and pepper.
- Cook, stirring, for 4-5 minutes or until onions begin to brown.
- Add tomato paste, chicken, tomatoes, worcestershire sauce, and water.
- Bring to a boil and then reduce heat to a simmer.
- Cover and simmer the chicken for about 15 minutes.
- Remove the chicken from the dutch oven to a platter for shredding.
- Add the corn and lima beans to the dutch oven.
- Simmer while you shred the chicken with two forks.
- Add the chicken back to the dutch oven and stir to combine the ingredients.
- Simmer until the chicken is completely done.
Good, easy recipe. I added garlic and cumin. My corn and limas were in 12 oz packages, so I just used that, and I used about half the chicken called for. I just threw in frozen breast parts and then cut them up with my spatula once they started to cook because it was just faster and easier that way. It made for very moist and tender chicken! Instead of the romas (since there's nothing resembling a real tomato around these days), I used a 28 oz can of whole stewed tomatoes. Because I had the juice from the tomatoes, I omitted the water. Served with a garnish of sharp cheddar and with whole wheat sourdough.
Tasty ... I added no water but chicken and veggie broth mix which I think added some depth of flavor. I added garlic because I felt it would be bland for me, and it was. The garlic fixed that. I also added, some dried oregano. I definitely needed extra seasoning. But loved the corn and beans. I did use a mix of thighs and beasts. It was what I had, but didn't change the overall taste. Also I used olive oil not vegetable. NOTE: I cooked the chicken first in 1 tablespoon oil, removed, then added the veggies, then added the chicken tomato paste, broth etc back in. It gave more flavor to me. But I really loved the flavors. Seasoning and depth of flavor is my main thing with just a few tweaks I got. We fed 4 as you mentioned. Some crusty bread and we were all happy!!
The flavors here were a nice change from my typical soup, stew or chili and quite enjoyable. The combination of ingredients in the sauce plus the green, pepper, corn and limas result in a fragrant and slightly sweet stew that is packed with lots of yummy tastes and textures. I doubled the thyme, cut the oil and otherwise followed the directions. Next time I think I will add extra water, tomatoes, tomato paste and worcestershire sauce as I thought for the amount made there wasn't enough broth to hold it all together. Its a relatively minor point on what was a delicious and easy meal. Speaking of amounts, this was a generous amount of stew and will likely serve 6 or more portions here. Thank you so much for posting!