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
8 servings
Ingredients
- 5 cups + ¼ cup + 1 ¼ tablespoons Cooked, Shredded Chicken
- 1 ½ cups Corn
- 4 cups Diced Tomatoes
- 4 cloves of Garlic
- 4 cups Tomatoes Diced (Canned)
- 1 ½ Yellow Onion
- 1 ½ pounds Yukon Gold Potato
- 5 cups + ¼ cup + 1 ¼ tablespoons Cooked Brown Rice
- 1 ½ cups Corn (Canned)
- ⅔ cup Lima Bean
- ⅔ cup Barbecue Sauce
- 4 cups Chicken Broth/Stock
- 2 ¾ tablespoons Tomato Paste
- 1 ½ teaspoons Black Pepper
- ⅔ teaspoon Garlic Powder
- ⅔ teaspoon Paprika
- 1 ½ tablespoons Olive Oil
- 1 ½ teaspoons Salt
Directions
- Mise en place: Dice the yellow onion. Mince the garlic. Dice the Yukon Gold potatoes into medium cubes.
- Heat 1 ½ tablespoons 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 ¾ tablespoons tomato paste, 1 teaspoon salt, 1 teaspoon paprika, 1 teaspoon garlic powder, and 1 teaspoon black pepper. Cook 30–45 seconds.
- Add 4 cups diced tomatoes, 1 cup + ¼ cup + 2 tablespoons corn, 1 cup + ¼ cup + 2 tablespoons lima beans, the diced potatoes, and ¾ cup barbecue sauce. Stir to combine.
- Add 5 cups cooked shredded chicken and 4 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.
