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Chicken, Corn and Lima Bean Stew*

Active Time: 12 min; Total Time: 7-8 hours on low

1 can (28 oz) fire-roasted diced tomatoes
1/4 cup tomato paste
3 Tbsp Worcestershire sauce
1 Tbsp chopped garlic
1 1/2 tsp ground cumin
1 1/2 tsp dried oregano
2 cups diced onion
1 large green pepper, diced
2 cups frozen baby lima beans
2 cups frozen corn kernels
1 1/2 lb boneless, skinless chicken thighs
4 sliced cooked bacon, chopped or crumbled
Garnish: lime wedges

Have redy a 4-quart or larger slow-cooker. Add canned tomatoes, tomato paste, Worcestershire sauce, garlic, cumin and oregano. Stir until thoroughly blended, then stir in the onion, green pepper, frozen lima beans and corn, and the chicken.

Cover and cook on low 7-8 hours, or until chicken is tender. Remove chicken to a cutting board. Using 2 forks, pull meat into shreds. Return chicken to cooker.

Ladle stew into soup bowls and sprinkle with bacon.

Serves 5. Per serving: 422 cal, 39 g pro, 50 g car, 9 g fiber, 9 g fat (2 g sat fat), 117 mg chol, 794 mg sod

Woman's Day 11/1/05