Brunswick Stew With Smoked Paprika |
|
 |
Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 2 |
|
I got this recipe from a October 2004 Cooking Light magazine and thought it was very good to be a low fat recipe. It has only 308 calories and 7.5g of fats in a serving. They suggest you use rotisserie chicken to speed up preparation. Ingredients:
2 cups cubed yukon gold potatoes |
2 cups thinly sliced yellow onions |
2 cups frozen corn kernels, thawed |
1 cup frozen baby lima bean, thawed |
1/2 cup tomato sauce |
2 (14 ounce) cans fat-free low-sodium chicken broth |
2 slices bacon, cut crosswise into 1/2-inch strips |
3 cups shredded cooked chicken breasts |
1/2 teaspoon sweet spanish smoked paprika |
1/2 teaspoon kosher salt |
1/4 teaspoon ground red pepper |
Directions:
1. Combine first 7 ingredients in a Dutch oven over medium-high heat; bring to a boil.
2. Reduce heat to low; simmer 30 minutes or until potatoes are tender, stirring occasionally.
3. Stir in chicken, paprika, salt, and pepper; simmer 15 minutes.
|
|