CHICKEN LIMA BEAN SOUP
When I was little, my father could be found in the kitchen during his free time. This soup is one of his most memorable dishes...and one of my most treasured recipes.
Provided by Taste of Home
Categories Lunch
Time 2h45m
Yield 12-14 servings (3-1/2 quarts).
Number Of Ingredients 10
Steps:
- In a Dutch oven, combine the beans, chicken, water, celery, bouillon, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 2 hours or until beans are tender. , Remove chicken. When cool enough to handle, remove meat from bones; discard bones. Cut meat into bite-size pieces; return to pan. Add carrots; simmer for 30 minutes or until tender. Stir in spinach and parsley; heat through.
Nutrition Facts : Calories 227 calories, Fat 7g fat (2g saturated fat), Cholesterol 38mg cholesterol, Sodium 793mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 7g fiber), Protein 19g protein.
CREOLE CHICKEN STEW WITH BABY LIMA BEANS
In less than an hour, you can have this comforting chicken stew, made with baby lima beans, on your table. Boneless, skinless chicken thighs cut down on the cooking time, and they stay nice and tender while the stew simmers. Season to your family's tastes with Creole seasoning, adding as much or as little as you like. Served with cooked white rice, it was made even more "down home" with a hot, crunchy biscuit!
Provided by Bibi
Time 1h
Yield 6
Number Of Ingredients 11
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).
Nutrition Facts : Calories 442.4 calories, Carbohydrate 36.1 g, Cholesterol 91.5 mg, Fat 20.1 g, Fiber 7 g, Protein 29.7 g, SaturatedFat 5.8 g, Sodium 845.7 mg, Sugar 1.7 g
SOUTHWESTERN CHICKEN & LIMA BEAN STEW
I love to have my daughter, son-in-law and grandchildren over for this supper. They make me so happy with their compliments or just by going to fill up their bowls again. It's a good-for-you hit. -Pam Corder, Monroe, Louisiana
Provided by Taste of Home
Categories Dinner
Time 6h20m
Yield 6 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 312 calories, Fat 7g fat (2g saturated fat), Cholesterol 58mg cholesterol, Sodium 614mg sodium, Carbohydrate 39g carbohydrate (9g sugars, Fiber 8g fiber), Protein 24g protein. Diabetic Exchanges
HOT AND STICKY NOODLE BOWLS WITH CHICKEN, CHILES AND GREEN BEANS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Place the chicken in the freezer for about 10 minutes to firm it up. When firm, thinly slice the chicken on an angle and reserve.
- Bring a few inches of water to a boil and fill a medium bowl with ice water. Par cook the beans, 3 to 4 minutes, then shock in the ice water. Drain and pat the beans dry, and reserve for later use.
- Heat half of the vegetable oil over high heat in large skillet. Pat the chicken dry and sprinkle with black pepper. Add the chicken to the hot pan and stir-fry until brown, then remove. Add the remaining vegetable oil, and heat it up. Then add the beans and stir-fry until they begin to brown. Add the garlic, chiles, onions and ginger, and stir-fry until tender-crisp, 2 to 3 minutes more. Add the stock, hoisin sauce, soy sauce, honey, Sriracha and sesame oil. Toss to combine, and then turn off heat. Cool and store for a make-ahead meal.
- To serve, bring the chicken mixture to room temp for a few minutes and heat a pot of water to boil for the noodles. Salt the water and cook the pasta to al dente.
- Heat 1 tablespoon of the stir-fry oil in large skillet over high heat and quickly heat up the chicken mixture. Drain the noodles and toss with the chicken. Top with sesame seeds and scallions.
CHICKEN AND GREEN BEAN NOODLE BOWL
This fresh, vibrant dish starts with two readily available pantry items--canned green beans and ramen noodles. The addition of colorful vegetables and chicken makes it a filling weeknight meal.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the broiler. Line a baking sheet with foil.
- Toss the chicken breasts with 1 tablespoon of the honey, 1 tablespoon of the sesame oil, 1/2 teaspoon salt and several grinds of black pepper in a medium bowl. Transfer the chicken to the prepared baking sheet and broil, flipping halfway, until cooked through, about 10 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Cook the ramen for as long as specified on the package directions, then drain in a colander and set aside.
- Whisk 2 tablespoons of the rice vinegar with 1 tablespoon sesame oil in a large bowl. Add the green beans, cabbage, herbs and carrots and toss to coat.
- Whisk together the peanut butter, sriracha, 1/3 cup warm water, the remaining 2 tablespoons honey and remaining 1 tablespoon each sesame oil and vinegar in a large bowl until well combined. Season with salt. Add the noodles and toss to combine.
- Thinly slice the chicken. Divide the noodles among 4 bowls and top with the green bean slaw, chicken and peanuts.
BEST LIMA BEANS YOU'LL EVER EAT!
I got this recipe yrs ago from a friend who served this dish at a dinner party & it got rave reviews. When you want to impress or convince a lima bean non-believer, this is the recipe for you. There are only a few lima bean recipes at this site compared to other veggies. This 1 is an easy to prepare stovetop-to-table dish & spectacular with any meat or chicken entree not combined with a cream sauce. Enjoy!
Provided by twissis
Categories Beans
Time 25m
Yield 1/2 cups, 8 serving(s)
Number Of Ingredients 7
Steps:
- Cook frozen lima beans per pkg directions while following remaining steps & set aside.
- Roughly dice the medium onion & set aside.
- Cut each large mushroom in half from top down through any stem. Put the cut edge down on your cutting board & slice each half in approx 1/3 inch slices & set aside.
- Cut bacon slices in 1/2 inch segments & fry in a non-stick skillet until crisp. If you have more than 2 tbsp of rendered bacon fat grease, remove the excess of that amount.
- Add diced onion & sliced mushrooms to skillet & saute until onion is translucent. Do not overcook to carmelized state.
- Add 1 tsp curry powder + low-fat sour cream & combine well.
- Taste & add additional curry powder or seasoning salt to your preferences.
- Remove skillet from heat, add cooked lima beans, mix well & serve immediately.
- Note: My advice is to plan for 2nd helpings. You'll need them!
Nutrition Facts : Calories 181.1, Fat 10.4, SaturatedFat 4.1, Cholesterol 19.4, Sodium 195.3, Carbohydrate 15.4, Fiber 4.2, Sugar 1.8, Protein 7.1
CHICKEN WITH LIMA BEANS (CROCKPOT RECIPE)
I wanted some chicken and lima beans so I just threw this into the crockpot and see what'll happen. Great, we had no leftovers.
Provided by saphira01983
Categories Easy
Time 4h10m
Yield 3-5 serving(s)
Number Of Ingredients 6
Steps:
- Put lima beans in first, onion and then the corn.
- Season up the chicken with pepper, salt and garlic powder put those on top.
- Throw in the chicken cubes, let it cook for 4 hours and then add the can of mushroom soup, let it cook for another 2 hours. Meat will start to fall off, add some Yellow Rice. Makes a quick meal.
EASY LIMA BEANS
Baby lima beans are steamed in chicken broth. This is a very tasty lima bean recipe that is also low in fat.
Provided by SharonB13
Categories Side Dish Beans and Peas
Time 45m
Yield 6
Number Of Ingredients 4
Steps:
- Heat a large saucepan over medium heat, and spray with cooking spray. Saute onions until soft and translucent. Pour in chicken broth, and bring to a boil. Add lima beans, and enough water just to cover. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes, until beans are tender.
Nutrition Facts : Calories 83.8 calories, Carbohydrate 15.9 g, Fiber 4.1 g, Protein 4.1 g, Sodium 132.3 mg, Sugar 1.4 g
SOUTHWESTERN CHICKEN & LIMA BEAN STEW RECIPE - (4.3/5)
Provided by Jac_M
Number Of Ingredients 14
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.
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