Southern 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 Pounds Chicken Thighs Bone-in, Skin-On
- ¾ Cup All Purpose Flour
- 1 Each Yellow Onion diced
- 1 Rib Celery diced
- 4 Cloves Garlic minced
- 6 Cups Chicken Broth
- 1 Tablespoon Creole Seasoning
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 24 Ounces Baby Lima Beans Frozen, 2 x 12oz bags
- 1 teaspoon Fresh Parsley chopped optional garnish
Instructions
- Brown the chicken over medium heat in a large Dutch Oven pot.5 Pounds Chicken Thighs
- 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.¾ Cup All Purpose Flour
- Add the chopped onions and celery and cook until soft, then add the garlic.1 Each Yellow Onion, 1 Rib Celery, 4 Cloves Garlic
- Slowly add the chicken broth, stirring at the same time.6 Cups Chicken Broth
- Add 1 package of the lima beans and the seasonings. Give a good stir.1 Tablespoon Creole Seasoning, 1 teaspoon Garlic Powder, 1 teaspoon Onion Powder, 24 Ounces Baby Lima Beans
- 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.1 teaspoon Fresh Parsley
Storage Instructions
Store leftover Chicken and lima beans in an airtight container in the refrigerator for up to 4 days. This lima beans and chicken does freeze well so, store in a freezer safe container for up to 6 months.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.
I like to keep the skin on for this recipe, it really imparts a lot of flavor. If you want to avoid the additional fat, you could maybe remove most of the skin, leave just one piece with it on.... or remove it all.
Did You Make This?Please consider Leaving a Review!
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
Sign Up for my emails and never miss another recipe!
I'll never share your email, or send you spam. Pinkie Promise!
