Stew Chicken with Baby Lima Beans

10 servings Prep: 20 m Cook: 1 h 30 m Total: 1 h 50 m Intermediate
This is a stew made like chicken fricassee with baby lima beans added. Very tasty. My grandmother made it all the time. She just made it spicier than I would. But then I loved her spicy food.

Ingredients

  • 2 whole chickens cleaned and cut
  • 2 large onions chopped
  • 2 tsp garlic powder
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 tsp red pepper
  • 1 bunch scallions green onions chopped
  • 1 medium bell pepper chopped
  • 1 cup oil
  • 1 cup flour
  • 1 pound baby limas or 1 can Blue Runner Limas
  • water

Step-by-Step Instructions

  1. Make your roux by browning the flour and oil over medium heat, paying careful attention not to over brown it (so it doesn’t have that burnt taste). Cook 15-20 minutes, stirring constantly, until it reaches a medium brown color; set aside.
  2. In a 4 quart Magnalite pot or heavy pot, brown the chicken, onions, scallions, and green bell peppers.
  3. Cook until the chicken is golden brown and onions are translucent, about 10-15 minutes.
  4. Add the roux to the chicken and simmer for 3 minutes or so.
  5. Finally add the baby lima beans and enough water to make a stew-like consistency (about 4-6 cups). You could substitute one large can of Blue Runner limas beans; Blue Runner is the best when you don’t have time for fresh.
  6. Cook on medium fire for one hour, stirring occasionally and adding water if needed. Serve over rice with an old fashioned cucumber and tomato salad. Optional 1/2 cup each of parsley and green onions could be added to the dish just before serving.

Common Problems and Solutions

Q: Why is my roux burning?

A: Keep the heat at medium and stir constantly. A roux needs 15-20 minutes of constant attention. If you see black specks, you've burned it and need to start over.

Q: Can I use frozen lima beans?

A: Yes, frozen baby limas work great. Add them frozen directly to the pot - they'll thaw and cook through in the hour of simmering time.

Q: Why is my stew too thick or too thin?

A: The amount of water depends on how much liquid the chicken releases and how thick you like your gravy. Start with 4-6 cups and adjust during cooking. It should coat a spoon but still be pourable.

Tips and Techniques

Don’t skip browning the chicken - it adds depth of flavor to the gravy. If you’re using canned limas, drain them first and add them in the last 20 minutes of cooking since they’re already tender.

Ingredient Substitutions

  • baby lima beans: butter beans or frozen butter peas
  • whole chickens: 3-4 pounds chicken thighs or leg quarters
  • Blue Runner lima beans: any canned butter beans or lima beans

Equipment Needed

  • Heavy-bottomed pot or Dutch oven (for making roux without burning)
  • 4 quart Magnalite pot or similar heavy pot (for even heat distribution)
  • Long-handled wooden spoon (for stirring roux safely)

Historical Context

Lima bean stew was a Depression-era favorite in Cajun country, stretching expensive chicken with affordable beans. The technique mirrors chicken fricassee, one of the foundational dishes of Acadiana cooking.