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Brunswick Stew

chef.gonzalo's picture
Ingredients
  Broiler fryer chicken 3 Pound, cut up (1 In Number)
  Water 6 Cup (96 tbs)
  Salt 1 1⁄2 Teaspoon
  Dried rosemary 1 Teaspoon, crushed
  Bay leaf 1
  Potatoes 2 Medium, peeled and diced to make 2 cups
  Canned tomatoes 16 Ounce, cut up (1 Can)
  Canned cream style corn 16 Ounce (1 Can)
  Frozen cut okra 10 Ounce (1 Package)
  Frozen lima beans 10 Ounce (1 Package)
  Onion 1 Large, chopped to make 1 cup
  Sugar 1 Tablespoon
  Pepper 1⁄2 Teaspoon
Directions

MAKING
1. In a saucepan add water, 1 1/2 teaspoons salt, rosemary, bay leaf and chicken; bring it to boil.
2. Reduce heat; cover and simmer for about an hour or till chicken is tender.
3. Remove chicken from broth and skim off the fat from the broth.
4. When chicken is cool enough to handle, remove and discard skin and bones; cut the chicken into cubes.
5. Return cut-up chicken to the broth and stir in potatoes, un-drained tomatoes, corn, okra, beans, onion, sugar, 1 1/2 teaspoons salt, and pepper; cover and simmer for another 40 minutes.
6. Remove and discard the bay leaf.

SERVING
7. Arrange the soup into individual bowl and serve hot with garlic bread.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Slow Cooked
Dish: 
Soup
Ingredient: 
Chicken
Interest: 
Healthy
Cook Time: 
100 Minutes
Servings: 
4

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