Summer Sufferin Succotash (with Grilled Chicken)

by Gavan on July 17, 2009

Grilled Chicken with Soccotash

Suferrin’ Succotash! Remember that saying from Sylvester the Cat in the Looney Tunes cartoon? That was pretty much the only time I had heard the word succotash and as a kid I had no idea what it was or meant. Come to find out succotash is food (no wonder why I liked the saying!) The Missus had me believing this dish originated in the South, which would make sense why I had never heard of it, apart from the cartoon. But during my research on what the name means I found out it all began in the Rhode Island area, if you can believe that. The name is taken from the Naragansett Indian word msickquatash, “boiled whole kernels of corn,” from the Narragansett language once spoken on Narragansett Bay, which is present-day Rhode Island.

How ’bout that for research!

Succotash is a dish consisting primarily of corn and Lima beans, though now it’s been adapted all over the states. In the South any mixture of vegetables prepared with Lima beans and mixed with butter is considered a succotash. In Indiana, according to our Hoosier buddies (Indiana people), succotash is made with green beans and corn instead of Lima beans. Bet you didn’t know succotash was so interesting did you?

I happen to really like this succotash idea because I’m a big fan of all the components that are in the dish. Lima beans are a very good source of cholesterol-lowering fiber and have good significant amounts of folate and magnesium, all of which are beneficial for your digestive system and your heart. Corn is chock-a-block full of nutrients including fiber & vitamin C. Speaking of C, the peppers are loaded with it and the red pepper is also a great source of vitamin A. Basically you’re nourishing your body naturally, with a brilliant dinner to boot.

Serves 4

3 x 8 oz Organic chicken breasts with skin (skin to be removed after cooking if desired)
1 cup chicken broth

1 red bell pepper – diced
1 yellow bell pepper – diced
1/2 red onion – diced
2 garlic cloves – minced
2 fresh corn on the cob – kernels removed  or  1 x 15 1/4 oz can corn (go fresh since corn is in season!)
1/2 pint cherry tomatoes
2 cups Lima beans (butter or Madagascar beans)
1 tsp chili flakes
1 tbsp fresh cilantro – chopped
2 tbsp olive oil
olive oil spray

Preheat oven to 420°F.
Begin by preheating your barbecue grill on high heat until up to appropriate temperature. You can saute the chicken indoors on your stove if you don’t want to hook up your grill or use a grill pan.
Season chicken breasts with S&P on both sides.

Double the amount of salt you would normally use simply because when you grill (or saute for that matter) some of the salt will fall off and the meat will actually end up being under seasoned.

Spray your grill liberally with olive oil spray and sear the chicken for 3-4 minutes, skin side down or until golden brown. By keeping the skin on the breast it will protect the flesh from charring and becoming tough when cooking.

Once chicken is seared on skin side, flip over and sear for 1 minute. Once seared,  place on foiled oven tray to finish in oven. My favorite tip for this is to add broth to the roasting tray and pop in oven for 5 minutes or until internal temp of 165°F. Since chicken breast is very lean it has a tendency to dry out so this method will create steam in the oven while the chicken is roasting, keeping it nice ‘n juicy. Once cooked let rest for 2 minutes before cutting. This will help the meat to relax and redistribute the juices back into the meat.
Meanwhile (or while the chicken is in the oven), heat a large saute pan on medium high for one min. Add 2 tbsp of olive oil then add in the peppers and onions and cook for about a minute, stirring. Stir in garlic, corn, chili flakes and tomatoes, saute together for 4-5 minutes. Reduce heat to medium then add in the lima beans and saute along with the other ingredients for 2 more minutes.
Taste and season with S&P. Add chopped cilantro to finish.

Serve family style with the grilled chicken on top. How ’bout that for a quick healthy family dinner!

All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients as much as possible.

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