Fiesta-Twisted Brunswick Stew |
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Prep Time: 20 Minutes Cook Time: 300 Minutes |
Ready In: 320 Minutes Servings: 9 |
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Traditionally made with game meat, this updated Brunswick stew, using spicy sausage, is a modern momâs best friend. âDonna Marie Ryan, Topsfield, Massachusetts Ingredients:
1/2 pound uncooked chorizo or johnsonville® hot ground sausage |
1 large potato, cubed |
1 large onion, chopped |
1 large green pepper, chopped |
3 jalapeno peppers, seeded and chopped |
1 can (28 ounces) crushed tomatoes |
1 jar (26 ounces) marinara sauce |
1 can (14-3/4 ounces) cream-style corn |
1 tablespoon cajun seasoning |
1 garlic clove, minced |
1/2 teaspoon sugar |
1/2 teaspoon pepper |
1/4 teaspoon salt |
1/3 cup all-purpose flour |
1 can (14-1/2 ounces) chicken broth |
2 pounds bone-in chicken breast halves, skin removed |
1 cup cut fresh green beans |
2 tablespoons minced fresh cilantro |
shredded asiago cheese |
Directions:
1. Crumble chorizo into a small skillet; cook over medium heat for 6-8 minutes or until fully cooked. Drain. Transfer to a 6-qt. slow cooker. Add the potato, onion, green pepper, jalapenos, tomatoes, marinara sauce, corn, Cajun seasoning, garlic, sugar, pepper and salt.
2. In a small bowl, combine flour and broth until smooth; stir into slow cooker. Add the chicken. Cover and cook on low for 5-6 hours or until chicken and vegetables are tender, adding green beans and cilantro during the last 2 hours of cooking.
3. Remove chicken from slow cooker. When cool enough to handle, remove meat from bones; discard bones. Cut meat into bite-size pieces and return to slow cooker; heat through. Sprinkle servings with cheese. Yield: 9 servings (3-1/2 quarts).
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