Chicken, Corn And Lima Bean Stew

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.