Freezer-Friendly Smoky BBQ Chicken and Corn Stew

By Sprig Originals ✓ · cooked up in Sprig

A thick, tangy Southern-style chicken stew built to live in the freezer. Because it's tomato- and barbecue-sauce based with no dairy and no pasta, it reheats exactly as it went in: glossy and thick, never split or watery. Make one pot on Sunday, stack the portions flat, and pull dinner out on the busiest night of the week.

Ingredients

• 1 tbsp vegetable oil
• 2 lb boneless skinless chicken thighs
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1 large yellow onion, diced
• 2 tsp smoked paprika
• 1 28 oz can crushed tomatoes
• 3/4 cup barbecue sauce
• 1 1/2 cups chicken broth
• 2 tbsp apple cider vinegar
• 2 cups frozen corn kernels
• 1 1/2 cups frozen lima beans

Instructions

1. Pat the chicken thighs dry and season all over with the salt and pepper. Heat the oil in a large Dutch oven or heavy pot over medium-high heat and brown the thighs in a single layer, about 4 minutes per side. Transfer to a plate (they will not be cooked through).
2. Reduce heat to medium, add the onion to the pot, and cook in the drippings for 5 minutes until softened, scraping up the browned bits. Stir in the smoked paprika and cook 30 seconds until fragrant.
3. Add the crushed tomatoes, barbecue sauce, and chicken broth, then return the chicken and any juices to the pot. Bring to a simmer, cover, and cook over low heat for 30 minutes, stirring twice.
4. Lift the chicken onto a board and shred it with two forks. Return the meat to the pot with the frozen corn and lima beans and simmer uncovered for 10 minutes, until the vegetables are tender and the stew is thick enough to mound on a spoon. Stir in the cider vinegar and taste for salt.
5. To freeze: cool the stew uncovered for 30 minutes, then refrigerate until cold (about 2 hours) so no steam is trapped. Divide into zip-top freezer bags or airtight containers in 2-serving portions, press bags flat, label, and freeze up to 3 months.
6. To reheat from frozen: drop the frozen block into a saucepan with 2 tablespoons of water or broth, cover, and set over medium-low heat for 15 to 20 minutes, breaking it up and stirring every few minutes until bubbling and steaming hot throughout (165°F).
7. To reheat from thawed: thaw overnight in the fridge, then microwave in a covered bowl on high for 3 to 4 minutes, stirring halfway, or warm in a covered saucepan over medium-low for 8 minutes. Stir well before serving over rice or with cornbread.

Chef's tips

Nutrition (per serving, estimated)

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