Ingredients

• 2 strips bacon chopped
• 8 oz chicken thighs B/S bite-sized
• kosher salt & black pepper
• 1/2 red bell pepper chopped
• 2 garlic cloves, minced
• 8 oz whole kernel corn
• 8 oz lima beans cooked
• 1/2 red onion chopped
• 1/2 Roma tomato large dice
• 1/2 tsp hot sauce optional
• 1/4 C heavy cream
• 1 tbsp unsalted butter
• parsley garnish

Directions

• In a large skillet over medium heat, cook bacon until crisp about 5 minutes. Remove with a slotted spoon and set aside, leaving drippings in the pan.
• Season chicken thighs with salt and pepper. Add to the skillet and sear until edges begin to brown about 5 minutes.
• Stir in bell pepper and garlic. Cook until softened slightly about 5 minutes.
• Add corn, lima beans, pearl onions, hot sauce, and heavy cream. Reduce heat to medium-low and simmer until vegetables are tender and chicken is cooked through about 15 minutes.
• Taste and adjust seasoning. Stir in reserved bacon and serve immediately.

Notes

• 12-30-25 Full Recipe
• YUMMY!!!
• Optional Additions
• Garnish with fresh parsley or chives for color.
• Serve over cornbread or rice for a complete meal.
• For extra richness, add a tablespoon of butter when adding cream.

Photos