CHICKEN, CORN, AND LIMA-BEAN STEW
This Chicken, Corn, and Lima-Bean Stew is rich and satisfying and jam-packed with colorful vegetables.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 45m
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 470 g, Fat 14 g, Fiber 9 g, Protein 42 g
SOUTHWESTERN CHICKEN & LIMA BEAN STEW RECIPE - (4.3/5)
Provided by Jac_M
Number Of Ingredients 14
Steps:
- Place the first five ingredients in a 5-qt. slow cooker. In a large bowl, combine tomatoes, tomato paste, Worcestershire sauce, garlic and dry seasonings; pour over top. Cook, covered, on low 6-8 hours or until chicken is tender. Remove chicken from slow cooker. When cool enough to handle, remove meat from bones; discard bones. Shred meat with two forks; return to slow cooker and heat through. If desired, sprinkle with cilantro. Yield: 6 servings.
SOUTHWESTERN CHICKEN & LIMA BEAN STEW
I love to have my daughter, son-in-law and grandchildren over for this supper. They make me so happy with their compliments or just by going to fill up their bowls again. It's a good-for-you hit. -Pam Corder, Monroe, Louisiana
Provided by Taste of Home
Categories Dinner
Time 6h20m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Place the first five ingredients in a 5-qt. slow cooker. In a large bowl, combine tomatoes, tomato paste, Worcestershire sauce, garlic and dry seasonings; pour over top., Cook, covered, on low until chicken is tender, 6-8 hours. Remove chicken from slow cooker. When cool enough to handle, remove meat from bones; discard bones. Shred meat with two forks; return to slow cooker and heat through. If desired, sprinkle with cilantro.
Nutrition Facts : Calories 312 calories, Fat 7g fat (2g saturated fat), Cholesterol 58mg cholesterol, Sodium 614mg sodium, Carbohydrate 39g carbohydrate (9g sugars, Fiber 8g fiber), Protein 24g protein. Diabetic Exchanges
CHICKEN, CORN AND LIMA BEAN STEW
This is another recipe that was in a cookbooklet I received from chef pines506. This would be good served with slices of hot cornbread.
Provided by Dreamgoddess
Categories Stew
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- 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.
GRILLED CORN AND LIMA-BEAN STEW
Provided by Molly O'Neill
Categories dinner, main course
Time 1h30m
Yield Six servings
Number Of Ingredients 10
Steps:
- Place the lima beans and water in a large pot and bring to a boil. Reduce to a simmer and skim the surface. Simmer until the beans are soft, about 1 hour. Stir in the corn kernels, poblano peppers, chili powder, salt and pepper. Simmer for 10 minutes longer. Taste and adjust seasonings if needed.
- Cook the chorizo in a medium-size skillet until browned and cooked through. Ladle the stew among 6 bowls. Garnish with chorizo and grilled mushrooms. Sprinkle with scallions and serve immediately.
Nutrition Facts : @context http, Calories 334, UnsaturatedFat 9 grams, Carbohydrate 35 grams, Fat 17 grams, Fiber 7 grams, Protein 17 grams, SaturatedFat 6 grams, Sodium 1224 milligrams, Sugar 10 grams, TransFat 0 grams
COUNTRY-STYLE CHICKEN, CORN, AND LIMA BEAN CHOWDER
Make and share this Country-Style Chicken, Corn, and Lima Bean Chowder recipe from Food.com.
Provided by ratherbeswimmin
Categories Chowders
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil in a 4-quart pot over med-high heat; add in chicken; cook/stir until the chicken has turned white and is just beginning to brown, about 5 minutes.
- Remove the chicken from the pan; set aside.
- Add the onion and chile to the pan; cook/stir until the onion begins to soften, 2-3 minutes.
- Stir in the corn, potato, and chicken; add in the broth and bring to a boil.
- Partially cover the pan, decrease heat to med-low and simmer until the potato is tender, about 15 minutes.
- Season to taste w/ salt and pepper.
- Stir the lima beans; cook until they are tender and heated through, about 5 minutes.
- Stir in the basil and serve.
Nutrition Facts : Calories 206.4, Fat 2.5, SaturatedFat 0.5, Cholesterol 21.6, Sodium 35.5, Carbohydrate 33, Fiber 5.6, Sugar 3.7, Protein 15.1
CHICKEN STEW WITH OKRA, CORN, AND TOMATOES
This quick skillet stew may remind you of gumbo, if you serve it with a mound of white rice. Start the chicken first, so the fresh flavors of okra, corn, and tomatoes stay light and bright with only a brief simmering time at the end. Instead of rice, you can create a complete dinner plate with a side of roasted potatoes and a crisp, green salad. Add a piece of crusty bread, in either case, for a satisfying summer meal.
Provided by Bibi
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 1h5m
Yield 8
Number Of Ingredients 13
Steps:
- Heat olive oil in a deep, 12-inch non-stick skillet over medium heat. Season each chicken thigh with Cajun seasoning and black pepper. Add chicken to shimmering oil and cook until browned, about 5 minutes per side.
- Add chicken broth, chopped onion, and minced garlic. Bring to a boil, cover, reduce heat to low, and simmer until the chicken is almost done, about 20 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).
- Increase heat to medium, add okra, corn, and tomatoes, and bring to a boil. Replace lid, reduce heat to low, and simmer until vegetables are soft and internal temperature of the chicken is 165 degrees F (74 degrees C), about 10 more minutes.
- Mix water and cornstarch together in a small bowl and stir into the sauce rapidly until thickened, about 3 minutes.
Nutrition Facts : Calories 256.9 calories, Carbohydrate 11.7 g, Cholesterol 71.4 mg, Fat 14 g, Fiber 2.2 g, Protein 21.1 g, SaturatedFat 3.6 g, Sodium 342.8 mg, Sugar 2.4 g
OLD-FASHIONED CHICKEN AND CORN STEW
Categories Soup/Stew Milk/Cream Chicken Potato Sauté Stew Quick & Easy Corn Fall Gourmet
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Pat chicken dry and season with salt and pepper.
- Heat butter and oil in a 4- to 5-quart wide heavy pot over moderately high heat until foam subsides, then lightly brown chicken in 2 batches, turning over occasionally with tongs, about 5 minutes per batch. Transfer chicken as browned to a bowl using tongs.
- While chicken is browning, peel potatoes and cut into 1-inch pieces.
- Add onion, garlic, and 1 teaspoon thyme to pot and sauté, stirring occasionally, until softened, 4 to 5 minutes, then add flour and cook, stirring, 1 minute. Whisk in broth and water and bring to a boil, whisking.
- Add potatoes and corn to onion mixture, then cover and simmer over moderate heat, stirring occasionally, until potatoes are barely tender, about 10 minutes. Stir in chicken (along with any juices accumulated in bowl) and cream, then simmer, covered, until chicken is just cooked through and potatoes are tender, 5 to 10 minutes. Season stew with salt and pepper and sprinkle with remaining teaspoon thyme.
BRUNSWICK STEW (CHICKEN AND LIMA BEAN STEW)
Make and share this Brunswick Stew (Chicken and Lima Bean Stew) recipe from Food.com.
Provided by threeovens
Categories Stew
Time 50m
Yield 8 , 8 serving(s)
Number Of Ingredients 13
Steps:
- Combine flour, garlic and cayenne in a bowl. Add chicken pieces and toss to coat.
- Heat a large pot or Dutch oven over medium high heat. Cook bacon, then remove to plate lined with paper towels.
- Add chicken to pot and cook until browned on all sides, about 8 minutes total. Add onions, peppers and lima beans and cook about 2 minutes. Add tomatoes, vinegar, broth and Worcestershire sauce. Return bacon to pot.
- Bring to a boil, then reduce heat to medium and simmer 30 minutes. Stew liquid will thicken to the consistency of gravy.
Nutrition Facts : Calories 346.2, Fat 20.4, SaturatedFat 6, Cholesterol 99.2, Sodium 452.8, Carbohydrate 16.7, Fiber 3.2, Sugar 4.9, Protein 23.7
CREOLE CHICKEN STEW WITH BABY LIMA BEANS
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!
Provided by Bibi
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Brown bacon in a 4-quart chef's pan or saute pan over medium heat, 4 to 6 minutes. Drain on paper towels.
- 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.
- 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.
- 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.
- 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).
Nutrition Facts : Calories 442.4 calories, Carbohydrate 36.1 g, Cholesterol 91.5 mg, Fat 20.1 g, Fiber 7 g, Protein 29.7 g, SaturatedFat 5.8 g, Sodium 845.7 mg, Sugar 1.7 g
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