Southwestern Chicken Stew | Cooking Professionally

Ingredients

• 4 chicken thighs, bone-in and skin off
• 2 cups frozen lima beans
• 2 cups frozen corn
• 1 large green pepper, chopped
• 1 large onion, chopped
• 2 (14-ounce) cans fire-roasted diced tomatoes, undrained
• 1/4 cup tomato paste
• 3 tablespoons Worcestershire sauce
• 3 cloves garlic, minced
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• fresh cilantro or parsley, to taste, chopped