BBQ Chicken Stew with Corn & Potatoes
Hearty American BBQ chicken stew packed with tender chicken, potatoes, corn, and lima beans in a smoky barbecue broth.
40 mins
6 servings
Ingredients
- 4 cups Cooked, Shredded Chicken
- 1 cup Corn
- 3 cups Diced Tomatos
- 3 cloves of Garlic
- 3 cups Tomatoes Diced (Canned)
- 1 Yellow Onion
- 1 pound Yukon Gold Potato
- 4 cups Cooked Brown Rice
- 1 cup Corn (Canned)
- ½ cup Lima Bean
- ½ cup Barbecue Sauce
- 3 cups Chicken Broth/Stock
- 2 tablespoons Tomato Paste
- 1 teaspoon Black Pepper
- ½ teaspoon Garlic Powder
- ½ teaspoon Paprika
- 1 tablespoon Olive Oil
- 1 teaspoon Salt
Directions
- Mise en place: Dice the yellow onion. Mince the garlic. Dice the Yukon Gold potatoes into medium cubes.
- Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and minced garlic. Sauté until the onion is translucent.
- Stir in 2 tablespoons tomato paste, ¾ teaspoon salt, ¾ teaspoon paprika, ¾ teaspoon garlic powder, and ¾ teaspoon black pepper. Cook 30–45 seconds.
- Add 3 cups diced tomatoes, 1 cup + ½ tablespoon corn, 1 cup + ½ tablespoon lima beans, the diced potatoes, and ½ cup + 1 tablespoon barbecue sauce. Stir to combine.
- Add 3 cups + ¾ cup cooked shredded chicken and 3 cups chicken broth. Stir until well combined.
- Bring to a boil, then reduce heat to medium-low and simmer 20 minutes, until the potatoes are fork-tender (2–3 minutes more if needed). Serve hot.
