Ingredients
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2 tablespoons vegetable oil
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1 green pepper, diced
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1 teaspoon dried thyme
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1 1/2 teaspoons salt
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1/4 teaspoon pepper
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2 tablespoons tomato paste
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1 1/2 lbs boneless skinless chicken thighs
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6 plum tomatoes, diced
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1/4 cup Worcestershire sauce
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1 1/2 cups water
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10 ounces frozen corn, thawed
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10 ounces frozen lima beans, thawed
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2 medium onions, diced
Instructions
- Heat oil in a dutch oven and add onions, bell pepper, thyme, salt and pepper.
- Cook, stirring, for 4-5 minutes or until onions begin to brown.
- Add tomato paste, chicken, tomatoes, worcestershire sauce, and water.
- Bring to a boil and then reduce heat to a simmer.
- Cover and simmer the chicken for about 15 minutes.
- Remove the chicken from the dutch oven to a platter for shredding.
- Add the corn and lima beans to the dutch oven.
- Simmer while you shred the chicken with two forks.
- Add the chicken back to the dutch oven and stir to combine the ingredients.
- Simmer until the chicken is completely done.