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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 5 servings
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Ingredients

  • 3 cups + ¼ cup + 1 ¼ tablespoons Cooked, Shredded Chicken
  • ¾ cup + 1 ¼ tablespoons Corn
  • 2 ½ cups Diced Tomatos
  • 2 ½ cloves of Garlic
  • 2 ½ cups Tomatoes Diced (Canned)
  • 1 Yellow Onion
  • ⅞ pound Yukon Gold Potato
  • 3 cups + ¼ cup + 1 ¼ tablespoons Cooked Brown Rice
  • ¾ cup + 1 ¼ tablespoons Corn (Canned)
  • ¼ cup + 2 ¾ tablespoons Lima Bean
  • ¼ cup + 2 ¾ tablespoons Barbecue Sauce
  • 2 ½ cups Chicken Broth/Stock
  • 1 ½ tablespoons Tomato Paste
  • ⅞ teaspoon Black Pepper
  • ⅜ teaspoon Garlic Powder
  • ⅜ teaspoon Paprika
  • 2 ½ teaspoons Olive Oil
  • ⅞ 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 ½ 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, ⅝ teaspoon salt, ⅝ teaspoon paprika, ⅝ teaspoon garlic powder, and ⅝ teaspoon black pepper. Cook 30–45 seconds.
  4. Add 2 ½ cups diced tomatoes, ¾ cup + 1 ¾ tablespoons corn, ¾ cup + 1 ¾ tablespoons lima beans, the diced potatoes, and ¼ cup + 3 ½ tablespoons barbecue sauce. Stir to combine.
  5. Add 3 cups + 2 tablespoons cooked shredded chicken and 2 ½ 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.