I made this last night and it was really simple. I thought that the tomatoes were too overpowering last night, but I just had some for lunch and it defiitely tasted better today. So if you make it I would advise cooking it at least a couple hours ahead or the night before you are going to serve it.

I also used chicken breast instead of thighs and served it over couscous. But you can serve it on its own too.

Serves 4; Prep time: 25 minutes; Total time: 45 minutes



2 tablespoons vegetable oil

2 medium onions, diced

1 green bell pepper, ribs and seeds removed, diced

1 tablespoon chopped fresh thyme (or 1 teaspoon dried)

coarse salt and ground pepper

2 tablespoons tomato paste

1 1/2 pounds boneless, skinless chicken thighs

6 plum tomatoes, diced

1/4 cup Worcestershire sauce

1 package (10 ounces) frozen corn kernels, thawed

1 package (10 ounces) frozen lima beans, thawed

1. Heat oil in a Dutch oven (or other 5-quart pot) over medium-high heat. Add onions, bell pepper, thyme, 11/2 teaspoons salt, and1/4teaspoon pepper. Cook, stirring occasionally, until onions begin to brown, 4 to 5minutes.

2. Stir in tomato paste; add chicken, tomatoes, Worcestershire sauce, and 11/2 cups water. Bring to a boil; reduce to a simmer. Cover, and cook until chicken is opaque throughout, about 15 minutes.

3. 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.







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