Ingredients
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[title] => beans, lima, baby, fzn
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[title] => garlic, cloves, fresh
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)
-
Cooking spray
-
1 cup red bell pepper, chopped
-
3/4 cup yellow onion, chopped
-
1/2 cup celery, chopped
-
1 tbsp peanut oil
-
1 tbsp all purpose flour
-
1 pound chicken thighs skinless, boneless, cut into 1/2-inch pieces
-
2 cups fat-free, less sodium chicken broth
-
2 tablespoons no-salt added tomato paste
-
1 tsp dried thyme
-
1/2 tsp salt
-
1/2 tsp hot pepper sauce (such as Tabasco)
-
1 (10-ounce) package frozen whole-kernel corn, thawed
-
1 (10-ounce) package frozen baby lima beans, thawed
-
6 (1-ounce) slices Italian bread, toasted
-
2 garlic cloves, halved
Recipe Method
1. Heat a
large Dutch oven over medium-high heat.
Coat pan with
cooking spray. Add
bell pepper, onion, and celery to pan; cook 5 minutes, stirring occasionally.
2. Add oil to pan. Combine flour and chicken in a medium bowl, tossing to coat. Add chicken to pan; cook 2 minutes or until lightly browned. Gradually stir in broth; bring to a boil. Cook 1 minute or until slightly thick, stirring constantly.
3. Add tomato paste and next 5 ingredients (through lima beans) to pan. Cover, reduce heat, and simmer 30 minutes.
4. Rub bread slices with cut sides of garlic; discard garlic. Serve bread with stew.
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