Creole Chicken and Baby Lima Bean Stew

1. 1

   Cook the bacon in a 4-quart chef's pan or sauté pan over medium heat until browned, 4 to 6 minutes. Transfer to paper towels to drain. Keep the drippings in the pan.

2. 2

   Season the chicken thighs with salt and pepper and place them in the drippings in the pan. Brown over medium heat for about 4 minutes per side. Remove from the pan and set aside.

3. 3

   Add the 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. 4

   Meanwhile, cut the browned chicken thighs into bite-sized pieces and chop the browned bacon. Add them to the vegetables in the pan once tender. Stir in the frozen baby lima beans, crushed tomatoes, and chicken broth. Season with Creole seasoning and adjust the salt and pepper, if needed.

5. 5

   Press the lima beans down into the cooking broth so they cook evenly. Bring to a boil, reduce the heat to medium-low, and cook uncovered, stirring every 5 to 10 minutes, until the chicken is cooked through, 20 to 25 minutes. An instant-read thermometer inserted into the center of the chicken should register at least 165 degrees F (74 degrees C).

• Calories 428.31 kcal High
• Protein 37.88 g Good Source
• Carbs 32.04 g Moderate
• Total Fat 18.49 g High
• Saturated Fat 5.52 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 135.1 mg High
• Sodium 890.93 mg High
• Fiber 9.68 g Good Source
• Sugar 9.6 g Moderate
• Added Sugar 0.24 g Low Source
• Calcium 92.49 mg Low Source
• Iron 4.78 mg Good Source
• Potassium 922.77 mg Moderate
• Vitamin A 138.67 mcg_rae Moderate
• Vitamin C 18.21 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Celery
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅