Southern Chicken and Lima Beans
A cozy and comforting dish featuring tender chicken and creamy lima beans in a savory broth, perfect for easy weeknight meals.
Ingredients
Main Ingredients
- 2 to 2.5 pounds chicken thighs or drumsticks (bone in or boneless) Thighs are preferred for juiciness.
- 1 tablespoon oil or bacon drippings
- 1 medium onion, chopped
- 3 to 4 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon salt Plus more to taste.
- to taste black pepper
- a pinch cayenne (optional) For added spice.
- 4 cups chicken broth (or water plus bouillon) For the broth.
- 1 pound frozen lima beans (or butter beans)
- 1 bay leaf (optional) Adds flavor.
- 1 to 2 tablespoons butter (optional, for a richer finish)
Instructions
Preparation
- Brown the chicken: Heat oil in a big pot over medium heat. Season the chicken with salt and pepper, then let it get some color for a few minutes per side. Move it to a plate.
- Cook the onion and garlic: In the same pot, add the onion and stir until it softens. Add garlic and stir for about 30 seconds.
- Build the broth: Sprinkle in smoked paprika and any other seasoning you like. Pour in the chicken broth and scrape the bottom of the pot to pull up the good bits.
- Add beans and simmer: Stir in the lima beans, add the bay leaf if using, then nestle the chicken back in. Bring it to a gentle simmer, cover, and cook until the chicken is tender. For bone-in pieces, cook for about 35 to 45 minutes; boneless thighs can be closer to 25 to 30 minutes.
- Taste and finish: Remove the lid for the last 10 minutes if you want it thicker. Taste and add more salt and pepper if needed. If you want it extra comforting, stir in a little butter right at the end.
Notes
Southern Chicken and Lima Beans tastes even better after it sits for a bit. Let it rest for 10 minutes before serving for a richer broth.