Chicken, Corn and Edamame Stew

Chicken, Corn and Edamame Stew (Adapted from Everyday Food)

2 tablespoons canola oil
1 1/4 cup diced onions
1/2 cup diced red bell pepper
1 tablespoon chopped fresh thyme
1 1/2 teaspoons salt
1/4 teaspoon fresh ground black pepper
2 tablespoons tomato paste
1 1/2 pounds boneless, skinless chicken breasts, thighs or combination
6 plum tomatoes, diced
1 1/2 cups vegetable broth
1/4 cup Worcestershire sauce
10 ounces frozen corn kernels, thawed
10 ounces frozen shelled edamame, thawed

In a Dutch oven, heat oil over medium-high heat. Stir in onions, bell pepper, thyme, salt and pepper - cook until onion begin to brown, about 5 to 6 minutes.

Stir in tomato paste - cook, stirring, for 1 minute. Add chicken, tomatoes, vegetable broth and Worcestershire sauce. Bring to a boil - reduce to a simmer, cover and cook until chicken is completely cooked, about 12 to 15 minutes.

Pull chicken out from the pot and place on a cutting board. Stir in corn and edamame - simmer until heated through, about 5 minutes. Meanwhile, shred chicken into bite-sized pieces. Place the chicken back into the pot and allow to heat through for 1 minute.

Makes about 4 servings.

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