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Prep Time: 30 Minutes Cook Time: 360 Minutes |
Ready In: 390 Minutes Servings: 3 |
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Brunswick stew is a hearty combination of chicken and vegetables. Bake a batch of cornbread so you can savor every last comforting drop. Ingredients:
2 quarts water |
1 (3 1/2-pound) whole chicken, cut up |
1 (15-ounce) can baby lima beans, undrained |
1 (8-ounce) can baby lima beans, undrained |
2 (28-ounce) cans whole tomatoes, undrained and chopped |
1 (16-ounce) package frozen baby lima beans |
3 medium potatoes, peeled and diced |
1 large yellow onion, diced |
2 (15-ounce) cans cream-style corn |
1/4 cup sugar |
1/4 cup butter or margarine |
1 tablespoon salt |
1 teaspoon pepper |
2 teaspoons hot sauce |
Directions:
1. Bring 2 quarts water and chicken to a boil in a Dutch oven; reduce heat, and simmer 40 minutes or until tender. Remove chicken, and set aside. Reserve 3 cups broth in Dutch oven. (Reserve remaining broth for other uses.)
2. Pour canned lima beans and liquid through a wire-mesh strainer into Dutch oven, reserving beans; add tomato to Dutch oven.
3. Bring to a boil over medium-high heat; cook, stirring often, 40 minutes or until liquid is reduced by one-third.
4. Skin, bone, and shred chicken. Mash reserved beans with a potato masher.
5. Add chicken, mashed and frozen beans, potato, and onion to Dutch oven. Cook over low heat, stirring often, 3 hours and 30 minutes.
6. Stir in corn and remaining ingredients; cook over low heat, stirring often, 1 hour.
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