Chicken Succotash Stew Recipes

CREAMY CHICKEN SUCCOTASH

Creamy Chicken Succotash image

Provided by Sunny Anderson

Time 40m

Yield 4 servings

Number Of Ingredients 11

Ingredients

4 strips thick-cut bacon, chopped
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
1 green bell pepper, stemmed, seeded and chopped
1 clove garlic, minced
16 ounces (about 3 1/2 cups) sweet corn kernels, drained if canned, thawed if frozen
16 ounces (about 3 1/2 cups) cooked lima beans, drained if canned, thawed if frozen
2 cups peeled pearl onions, thawed if frozen
1 teaspoon hot sauce, such as Frank's Red Hot, or to taste
1/2 cup heavy cream

Steps:

In a large skillet over medium heat, cook the bacon until crisp, about 5 minutes. With a slotted spoon, transfer the crisp bacon to a paper towel-lined plate to drain.
Season the chicken well with salt and pepper and sear in the same skillet, stirring, until the edges begin to brown, about 5 minutes. Add the bell pepper and garlic and cook until softened slightly, about 5 minutes. Add the corn, lima beans, pearl onions, hot sauce, and cream, and cook until simmering. Reduce the heat to medium low and cook until the vegetables are tender and the chicken is cooked through, about 15 minutes.
Taste and adjust the seasoning with salt and pepper; stir in the reserved bacon and serve immediately.

BARBECUE CHICKEN WITH SUCCOTASH

Barbecue Chicken with Succotash image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

4 skin-on, bone-in chicken breasts (about 2 pounds)
Kosher salt and freshly ground pepper
1/2 cup apple cider
1/4 cup ketchup
2 tablespoons Worcestershire sauce
1 tablespoon plus 1 teaspoon dijon mustard
3 tablespoons unsalted butter
1 bunch scallions, chopped (white and green parts separated)
1 bunch scallions, chopped (white and green parts separated)
1 red bell pepper, chopped
1 10-ounce package frozen corn
1 10-ounce package frozen baby lima beans

Steps:

Position a rack in the upper third of the oven; preheat to 425 degrees F. Season the chicken with salt and pepper and place on a foil-lined rimmed baking sheet. Roast until the skin is golden and crisp, about 30 minutes.
Meanwhile, make the barbecue sauce: Combine the cider, ketchup, Worcestershire sauce and 1 tablespoon mustard in a small saucepan. Bring to a simmer over medium heat and cook, stirring, until slightly thickened, about 15 minutes.
Melt the butter in a large skillet over medium heat. Add the scallion whites, bell pepper, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring, until the vegetables soften slightly, about 5 minutes. Add 1/4 cup water, the corn, lima beans and the remaining 1 teaspoon mustard. Bring to a simmer and continue cooking until the vegetables are tender, about 10 minutes. Stir in the scallion greens.
Turn on the broiler. Brush the chicken with the prepared barbecue sauce and broil until the sauce is thick and bubbling, about 3 minutes. Serve with the succotash.

Nutrition Facts : Calories 550 calorie, Fat 20 grams, SaturatedFat 8 grams, Cholesterol 134 milligrams, Sodium 857 milligrams, Carbohydrate 45 grams, Fiber 8 grams, Protein 48 grams

CHICKEN WITH BALSAMIC SUCCOTASH

Chicken With Balsamic Succotash image

We eat a lot of chicken and I'm always looking for ways to make it different. This quick recipe certainly is that!

Provided by SusieQusie

Categories One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 tablespoon chili powder
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon black pepper
4 boneless skinless chicken breasts (1 1/2 pounds total)
2 tablespoons olive oil, divided
1 cup chopped onion, use a sweet variety such as Vidalia
2 garlic cloves, minced
1 sweet red pepper, cut into 1/2 inch pieces
2 cups frozen corn, thawed
2 cups frozen lima beans, thawed
3 tablespoons balsamic vinegar (good, as Ina would would say ,-)
1/4 cup chicken broth (or water)
1 tablespoon chopped parsley

Steps:

Mix together 1 tablespoon chili powder, salt and pepper. Sprinkle on the chicken pieces.
Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add chicken pieces and cook 7-8 minutes per side until browned and juices run clear. Remove from skillet and tent loosely with foil.
In the same skillet, add remaining olive oil and onions. Saute for 3 minutes then add red peppers and garlic. Continue cooking until onion is tender; about 5 minutes.
Add corn, lima beans, remaining 1 teaspoon chili powder and the vinegar. Cook for 5 minutes. Add broth (or water) and parsley. Heat through.
To serve, place a bed of succotash on a plate and top with whole or sliced chicken breasts.

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