1 cup chopped red bell pepper
3/4 cup chopped yellow onion
1/2 cup chopped celery
1 Tbsp. peanut oil
1 Tbsp. all-purpose flour
1 lb. skinless, boneless chicken thighs, cut into 1/2" pieces
2 cups chicken broth
2 Tbsp. tomato past
1 tsp. dried thyme, crushed
1/2 tsp. salt
1/2 tsp. Tabasco hot pepper sauce or to taste
1 (10-oz.) pkg. frozen whole kernel corn, thawed
1 (10-oz.) pkg. frozen baby lima beans, thawed
6 (1-oz.) slices Italian bread, toasted
2 garlic cloves, halved
Heat a large Dutch oven over medium-high heat. coat pan with cooking spray. Add bell pepper, onion and celery to pan, cook 5 minutes, stirring occasionally. Add oil to pan. Combine flour and chicken in a medium bowl, tossing to coat. Ad chicken to pan, cook 2 minutes or until lightly browned. Gradually stir in broth, bring to a boil. Cook 1 minute or until slightly thick, stirring constantly. Add tomato paste and next 5 ingredients (through lima beans) to pan. cover and reduce heat and simmer 30 minutes.
Serve with Italian toast rubbed with the garlic cloves, discard the garlic cloves.