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
2 servings
Ingredients
- 1 ½ cups Cooked, Shredded Chicken
- ⅓ cup Corn
- 1 cup Diced Tomatoes
- 1 clove of Garlic
- 1 cup Tomatoes Diced (Canned)
- ¼ Yellow Onion
- ⅓ pound Yukon Gold Potato
- 1 ½ cups Cooked Brown Rice
- ⅓ cup Corn (Canned)
- 2 ¾ tablespoons Lima Bean
- 2 ¾ tablespoons Barbecue Sauce
- 1 cup Chicken Broth/Stock
- 2 teaspoons Tomato Paste
- ⅓ teaspoon Black Pepper
- ⅛ teaspoon Garlic Powder
- ⅛ teaspoon Paprika
- 1 teaspoon Olive Oil
- ⅓ teaspoon Salt
Directions
- Mise en place: Dice the yellow onion. Mince the garlic. Dice the Yukon Gold potatoes into medium cubes.
- Heat 1 teaspoon 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 teaspoons tomato paste, ¼ teaspoon salt, ¼ teaspoon paprika, ¼ teaspoon garlic powder, and ¼ teaspoon black pepper. Cook 30–45 seconds.
- Add 1 cup diced tomatoes, ¼ cup + 1 ½ tablespoons corn, ¼ cup + 1 ½ tablespoons lima beans, the diced potatoes, and 3 tablespoons barbecue sauce. Stir to combine.
- Add 1 ¼ cups cooked shredded chicken and 1 cup 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.
