Chicken Corn and Lima Bean Stew
Warm up with a hearty bowl of Chicken Corn and Lima Bean Stew, a comforting blend of tender shredded chicken, sweet corn, and creamy lima beans simmered in a savory, flavor-packed broth. This one-pot wonder is infused with smoked paprika, thyme, and a hint of garlic, creating a dish that's both satisfying and aromatic. Perfect for a cozy family dinner, this stew is as nutritious as it is delicious, featuring lean protein from chicken thighs and wholesome veggies like tomatoes, onion, and beans. Ready in under an hour and ideal for meal prep, this stew pairs beautifully with crusty bread or a light side salad. Don’t forget to top it off with a sprinkle of fresh parsley for a burst of color and freshness!
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Recipe Information
Ingredients
- 1 lb boneless, skinless chicken thighs
- 2 tbsp olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 4 cups chicken broth
- 2 cups fresh or frozen lima beans
- 2 cups fresh or frozen corn kernels
- 1 cup diced tomatoes (canned with juice)
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1 bay leaf
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp chopped parsley (optional, for garnish)
Instructions
Heat a large pot or Dutch oven over medium heat and add the olive oil.
Season the chicken thighs with a pinch of salt and black pepper, then sear them in the pot for 4-5 minutes per side until golden brown. Remove the chicken and set aside.
In the same pot, add the diced onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for an additional minute until fragrant.
Pour in the chicken broth and scrape the bottom of the pot to deglaze it, incorporating any browned bits for extra flavor.
Return the chicken thighs to the pot, along with the lima beans, corn, diced tomatoes, smoked paprika, thyme, bay leaf, salt, and black pepper. Stir to combine.
Bring the mixture to a boil, then lower the heat to a simmer. Cover the pot and cook for 25-30 minutes, stirring occasionally, until the chicken is cooked through and tender.
Remove the chicken thighs from the pot, shred them with two forks, and return the shredded chicken to the stew. Discard the bay leaf.
Taste and adjust seasoning if needed. Serve the stew warm, garnished with chopped parsley, if desired.
Nutrition Facts
Calories |
2179 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.1 g | 109% | |
| Saturated Fat | 19.2 g | 96% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 5493 mg | 239% | |
| Total Carbohydrate | 187.2 g | 68% | |
| Dietary Fiber | 38.4 g | 137% | |
| Total Sugars | 45.3 g | ||
| Protein | 179.7 g | 359% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 378 mg | 29% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 5568 mg | 118% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
