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BBQ Chicken Stew with Corn & Potatoes
Main course

BBQ Chicken Stew with Corn & Potatoes

Credit: myDinnerPlan

Hearty American BBQ chicken stew packed with tender chicken, potatoes, corn, and lima beans in a smoky barbecue broth.

40 mins 4 servings
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Ingredients

  • 2 cups + ½ cup + 2 ⅔ tablespoons Cooked, Shredded Chicken
  • ⅔ cup Corn
  • 2 cups Diced Tomatos
  • 2 cloves of Garlic
  • 2 cups Tomatoes Diced (Canned)
  • ¾ Yellow Onion
  • ⅔ pound Yukon Gold Potato
  • 2 cups + ½ cup + 2 ⅔ tablespoons Cooked Brown Rice
  • ⅔ cup Corn (Canned)
  • ⅓ cup Lima Bean
  • ⅓ cup Barbecue Sauce
  • 2 cups Chicken Broth/Stock
  • 1 ½ tablespoons Tomato Paste
  • ⅔ teaspoon Black Pepper
  • ⅓ teaspoon Garlic Powder
  • ⅓ teaspoon Paprika
  • 2 teaspoons Olive Oil
  • ⅔ teaspoon Salt

Directions

  1. Mise en place: Dice the yellow onion. Mince the garlic. Dice the Yukon Gold potatoes into medium cubes.
  2. Heat 2 teaspoons 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.
  3. Stir in 1 ½ tablespoons tomato paste, ½ teaspoon salt, ½ teaspoon paprika, ½ teaspoon garlic powder, and ½ teaspoon black pepper. Cook 30–45 seconds.
  4. Add 2 cups diced tomatoes, ½ cup + 3 tablespoons corn, ½ cup + 3 tablespoons lima beans, the diced potatoes, and ¼ cup + 2 tablespoons barbecue sauce. Stir to combine.
  5. Add 2 ½ cups cooked shredded chicken and 2 cups chicken broth. Stir until well combined.
  6. 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.