Chicken, Corn and Lima Bean Stew

Serves 4
From Everyday Foods

*Oil
*1 onion, diced
*1 green bell pepper, ribbed, seeded and diced
*1 tsp dried thyme
*salt and pepper
*1 1/2 lb. boneless, skinless chicken
*6 plum tomatoes, diced
*1/4 cup Worcestershire sauce
*10 oz. frozen corn kernels
*10 oz. frozen lima beans

Heat oil in a Dutch oven. Add onion, bell pepper, thyme, salt and pepper. Cook until onions begin to brown. Stir in tomato paste. Add chicken, tomatoes, Worcestershire sauce and 1 1/2 cups water. Bring to a boil then reduce to simmer. Cover and cook until chicken is opaque throughout, about 15 minutes. Remove chicken from the pot. Stir in corn and lima beans and simmer until heated through. Meanwhile, shred the chicken with a fork or fingers. Return to pot and stir to combine.