Chicken Stew With Tomatoes And Lima Beans Food

CREOLE CHICKEN STEW WITH BABY LIMA BEANS

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).

SOUTHWESTERN CHICKEN & LIMA BEAN STEW

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.

CHICKEN STEW WITH TOMATOES AND LIMA BEANS

Steps:

• Heat oil in a large heavy skillet over high heat.
• Season the chicken pieces with seasoning salt and pepper on both sides.
• Add the chicken to the skillet and saute until browned, turning to brown on both sides (this should take about 15 minutes) adding in more oil if needed.
• Transfer the chicken to a plate ot platter.
• Pour off some of the fat, but leave some in the pot.
• Add in onions, garlic, green bell pepper, thyme and red pepper flakes; saute until tender (about 5 minutes).
• Return the chicken to the skillet.
• Add in tomatoes, corn and lima beans; simmer about 30 minutes.
• Remove the chicken and transfer to a platter, and cover loosley with foil to keep warm.
• Add in the cubed potatoes and boil until the liquid is reduced slightly and the potatoes are tender (about 10-15 minutes).
• Season with salt and pepper.
• Spoon the sauce over the chicken on the platter.
• Sprinkle with grated Parmesan cheese if desired.

ITALIAN CHICKEN AND BEAN STEW

Steps:

• Preheat the oven to 425 degrees F. Sprinkle the chicken with salt and pepper. Heat the oil in a large oven-proof skillet over medium-high heat. Add the chicken, skin side down, and cook, until browned on both sides, about 4 minutes per side. Transfer the chicken to a plate.
• Reduce the heat to medium, add the onion, garlic and red pepper flakes and cook until the onions are soft, about 7 minutes. Add the tomato paste and stir until it coats the onions and is a shade darker, about 1 minute. Pour in the wine and scrape up any brown bits on the bottom of the skillet. Add the broth, beans, tomatoes and oregano and bring to a boil. Nestle the chicken in the skillet along with any juices from the plate. Transfer the skillet to the oven and bake until the chicken is cooked through, about 25 minutes.
• Transfer the chicken thighs to a platter. Stir the cheese into the bean mixture and season with salt and pepper and garnish with fresh oregano if using. Serve with the chicken and extra parmesan cheese for topping.

CHICKEN STEW WITH COCONUT MILK

Steps:

• Put all ingredients in a large microwave-safe bowl and mix thoroughly. Cover tightly and microwave on high for 30-40 minutes.

CHICKEN, CORN AND LIMA BEAN STEW

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.

CHICKEN LIMA BEANS AND WIDE NOODLES

Steps:

• 1. Note: Be sure to put the whipping cream in at the last minute of cooking.
• 2. Directions Cook pasta according to package directions, adding lima beans to the water with pasta. Drain pasta and beans.; return to saucepan. Meanwhile, place un-drained tomatoes in a bowl and set aside. Fry chicken breast after rolling in flour+ and set aside. For Sauce cut up onion and add pepper and green pepper, dash of salt and garlic in pan after frying chicken and saute' until tender. Add chicken breast back in pan and add tomatoes and chicken broth. Simmer for 5 minutes and then add whipping cream last and simmer for 2 or 3 minutes until desired consistency. Add noodles and lima beans on plate and then place chicken breast in middle; pour sauce over mixture. Sprinkle parmesan cheese and serve. Garnish with chopped chives for garnish.

SPICY CHICKEN & BEAN STEW

Steps:

• Pull the skin off the chicken and discard. Heat the oil in a large casserole dish, brown the chicken all over, then remove with a slotted spoon. Tip in the onions, garlic and chillies, then fry for 5 mins until starting to soften and turn golden.
• Add the peppers, tomatoes, beans and hot stock. Put the chicken back on top, half-cover with a pan lid and cook for 50 mins, until the chicken is cooked through and tender.
• Stir through the coriander and serve with soured cream and crusty bread.

CHICKEN STEW WITH TOMATOES AND WHITE BEANS

Steps:

• Cook chopped bacon in heavy large pot over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towel. Sprinkle chicken thighs with salt and pepper. Dredge chicken in flour, shaking off excess. Add to drippings in pot and sauté until brown, about 3 minutes per side. Using slotted spoon, transfer chicken to large bowl. Pour off all but 2 tablespoons drippings from pot. Add chopped onion and minced garlic to pot; sauté 4 minutes. Add bacon, stewed tomatoes, chicken broth, red wine, basil and oregano. Bring to boil, scraping up browned bits. Return chicken and any accumulated juices to pot. Cover and simmer until chicken is cooked through, about 20 minutes. Add cannellini; simmer 10 minutes longer. Season to taste with salt and pepper.

CHICKEN, CORN, AND LIMA-BEAN STEW

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.

ITALIAN-STYLE LIMA BEANS

Steps:

• In a large skillet, cook garlic in oil for 1 minute. Add tomatoes and lima beans; cook for 3-5 minutes or until tomatoes soften and beans are tender. , Stir in the vinegar, brown sugar, lemon zest, oregano, salt and pepper flakes; cook 1 minute longer. Sprinkle with parsley if desired.

CHICKEN, BUTTER BEAN & PEPPER STEW

Steps:

• Heat oven to 180C/160C fan/gas 4. Heat the oil in a large flameproof casserole dish. Add the onion, celery and peppers, and fry for 5 mins. Add the garlic and paprika, and cook for a further 3 mins.
• Stir in the tomatoes, stock and butter beans, and season well. Bring to the boil, then nestle the chicken thighs into the sauce. Cover with a tight-fitting lid and put in the oven for 45 mins.

CHICKEN STEW

Steps:

• 1. Place chicken and chopped onion in large pan, cover with chicken broth. Boil until the chicken is done...aproximately 25 minutes. Salt and pepper to taste.
• 2. Remove from heat and chop chicken into bite size pieces. Place chicken back into broth along with the remaining ingredients. Simmer on medium heat for about 30 minutes then turn down to low for about an hour.
• 3. Serve with crackers or my favorite is to serve with cornbread.

SOUTHWESTERN CHICKEN & LIMA BEAN STEW RECIPE - (4.3/5)

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.