• 2 tbsp olive oil, divided
• 1 cup(s) red bell pepper, chopped
• 3/4 cup(s) yellow onion, chopped
• 1/2 cup(s) celery, chopped
• 1 lb chicken thighs, skinless boneless
• 1 tbsp flour
• 3 cup(s) chicken broth
• 3 tbsp tomato paste
• 1 tsp thyme
• 1 1/2 tsp kosher salt
• 3/4 tsp tabasco sauce
• 10 oz frozen corn
• 10 oz frozen baby lima beans
|  | 1. Heat 1 tbsp of olive oil in a large saucepan over medium high heat. Add bell pepper, onion and celery. Cook for 5 minutes.
2. Cut chicken into 1/2 inch pieces. Toss in bowl with flour until coated.
3. Add 1 more tbsp of olive oil to saucepan with celery, onion, and bell pepper. Add chicken and cook for about 3 minutes or until lightly browned.
4. Stir in broth and bring to a boil. Cook for a minute and then add tomato paste, thyme, salt, tabasco, corn, and lima beans. Stir.
5. Cover, reduce heat, and simmer for 30 minutes. |
