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Brunswick Stew

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Ingredients
  Stewing chicken 5 Pound (1 Chicken, 4 To 5 Pound)
  Salt 3 Teaspoon
  Celery salt 1 Teaspoon
  Bay leaf 1
  Instant chopped onions 1⁄2 Cup (8 tbs)
  Bell pepper flakes 1 Tablespoon
  Butter 1⁄4 Cup (4 tbs)
  Tomatoes 2 Cup (32 tbs) (No. 303 Can)
  Parsley flakes 1 Tablespoon
  Cayenne pepper/Red pepper 1⁄2 Teaspoon
  Ginger 1⁄8 Teaspoon
  Cumin 1⁄8 Teaspoon
  Lemon peel 1⁄2 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Season all 1 Tablespoon
  Worcestershire sauce 1 Tablespoon
  Sugar 1 Teaspoon
  Canned whole kernel corn 17 Ounce (1 No. 303 Can)
  Lima beans 2 Cup (32 tbs) (Fresh, Frozen Or Canned)
  Flour 1⁄3 Cup (5.33 tbs)
  Water 1⁄2 Cup (8 tbs)
Directions

MAKING
1) In a large kettle, place the stewing chicken and cover with water.
2) Add 2 teaspoons salt, celery salt and bay leaf, then simmer until the chicken is tender.
3) Remove the chicken meat from bone and cut into bite-size pieces.
4) Reserve 3 cups of the stock and keep aside.
5) In a large saucepan or Dutch oven, saute the onions and pepper flakes in butter.
6) Stir in the tomatoes, remaining salt, seasonings, sugar and the reserved stock, then simmer for 30 minutes.
7) Stir in the corn, lima beans and chicken and simmer for another 2 hours.
8) In a bowl, mix the flour and water into a smooth paste and stir into the stew.
9) Continue to cook over a low heat, until the stew is thickened.

SERVING
10) Serve the Brunswick Stew, immediately on individual serving plates.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Stewed
Interest: 
Holiday
Ingredient: 
Chicken
Preparation Time: 
20 Minutes
Cook Time: 
180 Minutes
Ready In: 
200 Minutes
Servings: 
8

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