LIMAS CHICKEN RECIPES

Steps:

• Brown bacon in a 4-quart chef's pan or saute pan over medium heat, 4 to 6 minutes. Drain on paper towels.
• Season chicken thighs with salt and pepper and add to the bacon drippings in the pan. Brown over medium heat, about 4 minutes per side. Remove from the pan and set aside.
• Add onion, bell pepper, celery, and garlic to the same pan and cook in the drippings over medium heat, stirring occasionally, until tender, 4 to 5 minutes.
• Meanwhile, cut browned chicken thighs into bite-sized pieces and chop the browned bacon. Add to the vegetables once tender. Stir in frozen baby lima beans, crushed tomatoes, and chicken broth. Season with Creole seasoning and adjust salt and pepper, if necessary.
• Press lima beans down into the cooking broth so they cook evenly. Bring to a boil, reduce heat to medium-low, and cook uncovered, stirring every 5 to 10 minutes, until chicken is cooked through, 20 to 25 minutes. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).

Steps:

• Make your roux by browning the flour and oil paying careful attention not to over brown it (so it doesn't have that burnt taste); set aside.
• In a 4 quart Magnalite pot or heavy pot, brown the chicken, onions, scallions, and green bell peppers.
• Cook until the chicken is golden brown and onions are translucent.
• Add the roux to the chicken and simmer for 3 minutes or so.
• Finally add the baby lima beans and enough water to make a stew-like consistency. You could substitute one large can of Blue Runner limas beans; Blue Runner is the best when you don't have time for fresh.
• Cook on medium fire for one hour; stirring occasionally and adding water if needed. Serve over rice with an old fashioned cucumber and tomato salad. Optional 1/2 cup each of parsley and green onions could be added to the dish just before serving.