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Creole Chicken Stew with Baby Lima Beans
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Cozy chicken stew with tender thighs, crispy bacon, juicy tomatoes, and creamy lima beans ready in just 1 hour.
Ingredients:
  • 4 slices reduced-sodium bacon
  • 1.75 pounds boneless, skinless chicken thighs
  • 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
Instructions:
  • Crisp up bacon in a 4-quart chef's pan or saute pan over medium heat for 4 to 6 minutes. Remove and drain on paper towels.
  • Season the chicken thighs with a pinch of salt and freshly ground black pepper, then sear them in the savory bacon drippings in the pan over medium heat until beautifully golden on each side, usually around 4 minutes. Once done, transfer the chicken to a plate and let it rest for a moment.
  • Sauté onion, bell pepper, celery, and garlic in the flavorful drippings over medium heat, stirring occasionally, until tender, about 4 to 5 minutes.
  • Next, dice the seared chicken thighs into small pieces and finely chop the crispy bacon. Combine them with the cooked vegetables. Mix in the frozen baby lima beans, crushed tomatoes, and chicken broth. Season generously with Creole seasoning, then taste and add salt and pepper as needed.
  • Gently submerge lima beans in the broth to ensure even cooking. Boil, then simmer uncovered, stirring occasionally, until chicken is fully cooked, about 20 to 25 minutes. Check chicken's doneness with an instant-read thermometer; it should register at least 165 degrees F (74 degrees C) in the center.

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