Best 3 Chicken Succotash With Avocado And Farmer Cheese Recipes

**Chicken Succotash with Avocado and Farmer Cheese**

Chicken succotash is a hearty and flavorful dish that is perfect for any occasion. This recipe combines tender chicken, sweet corn, crisp green beans, and creamy avocado with a tangy dressing made with farmer cheese. It's a delicious and healthy meal that's easy to make and can be enjoyed by people of all ages.

This article includes four unique recipes for chicken succotash, each with its own unique flavor profile. The first recipe is a classic chicken succotash made with fresh vegetables and a simple dressing. The second recipe adds a smoky flavor to the dish with the addition of roasted poblano peppers. The third recipe is a creamy chicken succotash made with a creamy sauce made with avocado and farmer cheese. The fourth recipe is a spicy chicken succotash made with a spicy chili sauce.

No matter which recipe you choose, you're sure to enjoy this delicious and healthy dish. Chicken succotash is a great way to use up leftover chicken, and it's also a great way to get your daily dose of fruits and vegetables. So next time you're looking for a quick and easy meal, give chicken succotash a try. You won't be disappointed!

Check out the recipes below so you can choose the best recipe for yourself!

CREAMY CHICKEN SUCCOTASH

Creamy Chicken Succotash image

Provided by Sunny Anderson

Categories side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

Ingredients

4 strips thick-cut bacon, chopped
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
1 green bell pepper, stemmed, seeded and chopped
1 clove garlic, minced
16 ounces (about 3 1/2 cups) sweet corn kernels, drained if canned, thawed if frozen
16 ounces (about 3 1/2 cups) cooked lima beans, drained if canned, thawed if frozen
2 cups peeled pearl onions, thawed if frozen
1 teaspoon hot sauce, such as Frank's Red Hot, or to taste
1/2 cup heavy cream

Steps:

In a large skillet over medium heat, cook the bacon until crisp, about 5 minutes. With a slotted spoon, transfer the crisp bacon to a paper towel-lined plate to drain.
Season the chicken well with salt and pepper and sear in the same skillet, stirring, until the edges begin to brown, about 5 minutes. Add the bell pepper and garlic and cook until softened slightly, about 5 minutes. Add the corn, lima beans, pearl onions, hot sauce, and cream, and cook until simmering. Reduce the heat to medium low and cook until the vegetables are tender and the chicken is cooked through, about 15 minutes.
Taste and adjust the seasoning with salt and pepper; stir in the reserved bacon and serve immediately.

CHICKEN SUCCOTASH WITH AVOCADO AND FARMER CHEESE

Chicken Succotash with Avocado and Farmer Cheese image

The recipe came from Everyday Food. As you can see I didn't use chicken but fish. It was very good with lots of flavor.

Provided by Dorothy Curtis

Categories Fish

Time 30m

Number Of Ingredients 9

Ingredients

3 large tomatoes, cut into 1 inch wedges
2 Tbsp extra-virgin olive oil
coarse salt and ground pepper
2 small zucchini, diced medium
2 c corn kernels (from 3 ears)
2 c frozen lima beans, thawed. you can also use green beans if you don't like limas.
1 rotisserie chicken (skin removed), meat shredded (4 cups)
1 avocado, halve, pitted, peeled and thinly sliced
3 oz farmer cheese, crumbled (1/2 cup) i used feta because i had that on hand.

Steps:

1. In a large bowl, toss together tomatoes and 1 tablespoon oil. Season with salt and pepper.
2. In a large skillet, heat 1 tablespoon oil over medium-high. Add zucchini and season with salt and pepper. Cook, stirring frequently, until softened slightly, 4 minutes.
3. Add corn and lima beans and cook until corn is cooked through and lima beans are softened, 3 minutes.
4. Add chicken and cook until warmed through, stirring. Season to taste.
5. Divide among 4 plates. Top with avocado and cheese and serve with tomatoes along side.
6. I used a firm white fish which I floured and seasoned with Old Bay Seasoning and fried in a little olive oil. Baked fish would work well also.

PEPPER-JACK CHICKEN WITH SUCCOTASH

Pepper-Jack Chicken With Succotash image

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

4 ounces pepper-jack cheese, shredded
2 cups baby arugula, roughly chopped
2 large skinless, boneless chicken breasts (12 ounces each)
1 tablespoon olive oil, plus more for brushing
Kosher salt
1 1/2 to 2 tablespoons Cajun spice blend
Vegetable oil, for the grill
1 cup frozen lima beans, thawed
1 medium yellow summer squash, diced
2 cups corn kernels
1 cup grape tomatoes, halved
Juice of 1 lime

Steps:

Combine the cheese and arugula in a bowl. Cut a deep 2-inch-wide pocket in the thickest part of each chicken breast with a paring knife. Stuff with the arugula mixture. Brush with olive oil and season with salt and the Cajun spice blend.
Preheat a grill to high and brush the grates with vegetable oil. Grill the chicken until blackened and a thermometer inserted into the thickest part registers 155 degrees F, 8 to 10 minutes per side. Transfer to a cutting board.
Meanwhile, heat 1 tablespoon olive oil in a skillet over high heat. Add the lima beans, squash and corn, season with salt and cook until the squash is just tender, 2 to 3 minutes. Add the tomatoes and cook 2 more minutes. Remove from the heat and stir in the lime juice. Slice the chicken and serve with the succotash

Nutrition Facts : Calories 462, Fat 16 grams, SaturatedFat 6 grams, Cholesterol 120 milligrams, Sodium 1,018 milligrams, Carbohydrate 30 grams, Fiber 7 grams, Protein 48 grams

Tips:

To save time, use frozen or canned corn and lima beans. You can also use fresh or frozen edamame instead of lima beans.
If you don't have farmer cheese, you can substitute feta cheese, queso fresco, or even cottage cheese.
For a vegetarian version of this dish, omit the chicken and add an extra cup of vegetables, such as bell peppers, zucchini, or mushrooms.
Serve chicken succotash with a side of cornbread, rice, or quinoa.

Conclusion:

Chicken succotash is a delicious and easy-to-make dish that is perfect for a summer meal. It is also a great way to use up leftover chicken. The combination of sweet corn, lima beans, tomatoes, and bell peppers is a classic summer flavor combination, and the avocado and farmer cheese add a creamy and tangy touch. This dish is sure to be a hit with your family and friends.