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Chicken and Butter Beans (Smothered Chicken and Baby Limas)

  • Recipe Submitted by on

Category: Dinner Party, Healthy Recipes, Main Dish, Beans, Chicken

 Ingredients List

  • 1/2 cup of cooking oil
  • 1 cup of all-purpose flour
  • 1 cup of chopped onion
  • 1 tablespoon of minced garlic
  • 6 cups of chicken stock or broth
  • 1 (28 ounce) bag of frozen green baby lima beans
  • 1 teaspoon of Worcestershire sauce
  • 1/2 teaspoon of dried thyme
  • 1/2 teaspoon of dried basil
  • 2 tablespoons cooking oil
  • 1 (3 to 4 pound) whole fryer, cut up
  • Kosher salt, freshly cracked black pepper and Cajun seasoning, to taste
  • 1 green onion, sliced
  • 1 tablespoon of chopped fresh parsley


1. Add the oil to a large Dutch oven or pot, and slowly stir in flour a little at a time, preparing a medium-brown roux. Add the chopped onion to the roux and cook, stirring constantly for about 3 minutes. Add the garlic and cook another minute. Slowly stir in the chicken stock until fully incorporated, bring to a boil. Add the lima beans, worcestershire, thyme and basil and return to a boil. Stir, reduce heat to a very low simmer and slow cook them for about 20 minutes, stirring several times.

2. Season chicken on both sides with salt, pepper and Cajun seasoning. Heat oil in a large skillet and brown chicken in batches on both sides. Transfer chicken to the bean pot, deglaze the skillet with a splash of water and pour pan drippings into the bean pot. Continue cooking on a low simmer for about another 45 minutes to one hour, stirring occasionally, or until chicken is completely cooked through, beans are soft and liquid is thickened. Stir in the green onion and parsley, taste and adjust seasonings as needed. Serve over hot rice.

3. Butter Beans in Roux: Omit chicken and prepare roux as above, adding in two packages of baby lima beans. Cook beans until tender and serve over rice.

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