Creole Chicken and Lima Bean Stew

Cook the bacon in a large skillet over medium heat until it reaches your desired level of browning, approximately 4 to 6 minutes. Remove the bacon from the pan with a slotted spoon and place it on paper towels to drain excess fat.

Next, season the chicken thighs with salt and pepper before adding them to the same pan used for cooking the bacon. Cook over medium heat, browning both sides of the chicken, about 4 minutes per side. Set the browned chicken aside for later use.

In the same pan, sauté a mixture of onion, bell pepper, celery, and garlic over medium heat until the vegetables are tender, stirring occasionally. This should take around 4 to 5 minutes.

Meanwhile, chop the cooked chicken and browned bacon into bite-sized pieces. Add these to the pan with the vegetables once they're tender.

Add frozen baby lima beans, crushed tomatoes, and chicken broth to the pan. Season with Creole seasoning and adjust the seasoning as needed.

Arrange the lima beans in a single layer at the bottom of the pan to ensure they cook evenly. Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer, uncovered, stirring every 5 to 10 minutes, until the chicken is cooked through. Use a thermometer to check for doneness; it should read at least 165 degrees F (74 degrees C).