Chicken and Lima Beans
A delicious southern recipe for chicken and lima beans, comfort food at its best, like grandma used to make.
Equipment
Ingredients
- 5 lb Chicken Thighs Bone-in Skin-On
- ¾ Cup All Purpose Flour
- 1 Large Onion diced
- 1 Large Celery Rib diced
- 4 Garlic Cloves minced
- 6 Cups Chicken Broth
- 1 Tablespoons Creole Seasoning
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 2 12oz Bags Frozen Baby Lima Beans
Instructions
- Brown the chicken over medium heat in a large Dutch Oven pot.
- Remove the chicken from the pot and put to the side. Clean out the remaining chicken fat so that there's no bits in it.
- Add the flour to the chicken fat and cook for 5 minutes, stirring constantly, until a medium brown color.
- Add the chopped onions and celery and cook until soft, then add the garlic.
- Slowly add the chicken broth, stirring at the same time.
- Add 1 package of the lima beans and the seasonings. Give a good stir.
- Add the chicken back then cover the pot, stirring occasionally and allow to cook on low-medium heat for 1-½ Hours.
- Add the second bag of the lima beans and continue to cook for another 1-½ hours.
- Serve over rice and sprinkle with parsley.
Notes
I cook one bag of lima beans longer than the other so that the first bag will break down and help thicken and add flavor. The second bag of lima beans remain in tact.
Nutrition
Serving: 1g | Calories: 560kcal | Carbohydrates: 15g | Protein: 57g | Fat: 32g | Saturated Fat: 9g | Polyunsaturated Fat: 22g | Cholesterol: 293mg | Sodium: 1281mg | Fiber: 2g | Sugar: 2g
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