Creole Chicken Stew with Baby Lima Beans
Recipe information
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Cooking:
15 min.
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Servings per container:
6
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Source:

Ingredients for - Creole Chicken Stew with Baby Lima Beans

1. Reduced-sodium bacon - 4 slices
2. Boneless, skinless chicken thighs - 1 ¾ pounds
3. Salt and ground black pepper to taste - 1 ¾ pounds
4. Onion, chopped - 1 medium
5. Green bell pepper, chopped - 1 medium
6. Celery, chopped - 2 stalks
7. Garlic, minced - 3 cloves
8. Frozen lima beans - 1 pound
9. Crushed fire-roasted tomatoes - 1 (14.5 ounce) can
10. Chicken broth - 1 cup
11. Creole seasoning, or to taste - 2 teaspoons

How to cook deliciously - Creole Chicken Stew with Baby Lima Beans

1. Stage

Brown bacon in a 4-quart chef's pan or saute pan over medium heat, 4 to 6 minutes. Drain on paper towels.

2. Stage

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. Stage

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. Stage

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. Stage

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).