Creamy Corn & Chicken Succotash with Bacon

Shelled edamame replaces the traditional lima beans in this comforting chicken and corn stovetop dinner. Serve with a pan of golden cornbread and a tangy coleslaw.

Servings 4

Total Time: 1 hour

Servings: 4

Total Time: 1 hour

Ingredients

6 slices bacon, cut into ½-inch pieces
4 (20 ounces) Just Bare Bone-In Chicken Thighs
Coarse salt and freshly ground pepper
4 green onions, sliced
1/3 cup chopped red bell pepper
2 cups raw corn kernels (sliced from about 3 medium ears of corn) or 2 cups frozen corn
1 cup frozen shelled edamame (soy beans)
2 tablespoons finely chopped fresh dillweed
3/4 cup evaporated whole milk

Amount Per Serving
Calories 495		Calories from Fat 51
% Daily Value*
Total Fat 28g		36%
	Saturated Fat 9g	45%
	Trans Fat 0g	45%
Total Carbohydrate 25g		9%
	Dietary Fiber 4g	14%
	Total Sugars 10g
Protein 37g

Calcium 18%	Iron 16%
Vitamin C 43%	Vitamin A 22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Instructions

Cook bacon in large skillet over medium heat until crisp. Remove bacon pieces; set aside. Drain all but 1 tablespoon fat from skillet. Lightly season chicken with salt and pepper;* brown chicken in skillet until golden. Remove from pan.
Add onions and bell pepper to skillet. Sauté 2 minutes. Stir in corn, edamame, dill, salt and pepper; sauté 3 minutes. Add milk; bring to simmer. Return chicken to pan; reduce heat to low, cover and simmer about 25 minutes or until chicken is no longer pink near bone. Cook to internal temp of 165°F.
Serve chicken over corn mixture, sprinkled with bacon pieces.

Variations

Just Bare^® Chicken Drumsticks may be substituted for Just Bare^® Bone-In Chicken Thighs.

Nutritional information may change when substituting product. If you choose to substitute frozen chicken for this recipe, it’s best to thaw the product before cooking.

Tips

*Remove skin, if desired.