Recipe of the week

Here's a quick and easy meal for a cold winter day. This has been a hit every time I've made it!

Chicken, Corn and Lima-Bean Stew

2 Tbsp Canola oil
2 medium onions, diced
1 bell pepper, diced
1 Tbsp chopped fresh thyme (or 1 tsp dried)
1 1/2 tsp salt
1/4 tsp pepper
2 Tbsp tomato paste
1 1/2 pounds boneless, skinless chicken thighs
1 can (14.5 ounces) diced tomatoes, undrained
1/4 cup Worcestershire sauce
1 1/2 cups water
1 package (10 ounces) frozen corn kernels, thawed
1 package (10 ounces) frozen lima beans, thawed

Heat oil in Dutch oven (or stock pot) over med-high heat.
Add onions, bell pepper, thyme, 1 1/2 tsp salt and 1/4 tsp pepper.
Cook until onions begin to brown (4-5 minutes).
Stir in tomato paste; add chicken, tomatoes, Worcestershire sauce and 1 1/2 cups water.
Bring to a boil; reduce to a simmer and cover. Cook until chicken is opaque - about 15 minutes.
Remove chicken from pot; stir in corn and lima beans. Simmer until heated through - about 5 minutes.
Meanwhile, shed chicken and return to the pot, stirring to combine.

Enjoy!