We've based this carbohydrate-rich, one-dish supper on the classic Spanish paella, mixing the lima beans (which stand in for the traditional rice) with tomatoes, chicken and a bit of ham.
2 tablespoons olive oil (preferably extra-virgin)Heat 2 tablespoons olive oil in large nonstick skillet over medium-high heat. Add 2 1/2 cups chopped red onions, 1 ounce finely chopped smoked ham, 3 tablespoons chopped fresh thyme and bay leaves and sauté until onions are tender and golden, about 8 minutes.
Add chicken pieces, 3 cups baby lima beans, Italian-style tomatoes with their juices and minced garlic cloves and bring mixture to boil. Reduce heat to medium-low, cover and simmer until chicken pieces are cooked through and lima beans are tender, about 25 minutes.
Discard bay leaves. Season mixture to taste with salt and pepper. Transfer paella to large serving bowl. Sprinkle with remaining 1 tablespoon chopped fresh thyme and serve.
Lee's notes:
From just looking at the list of ingredients, this doesn't look like much.
However, it is one of the best soups I have ever tasted!
I used a frozen turkey leg left over from Thanksgiving instead of chicken thighs.
Instead of using frozen limas, I used dried limas cooked for an hour after soaking.
I would suggest adding every thing else after only a half hour of cooking the limas,
because they cook quickly.
I added the garlic at the last minute.
I love garlic!