You are here

Vegetable Brunswick Stew

chef.rylan's picture
Ingredients
  Chopped onion 1⁄2 Cup (8 tbs)
  Green bell pepper 1 Medium, chopped
  Margarine/Butter 2 Tablespoon
  Chicken broth 2 Cup (32 tbs)
  Cooked chicken 1 Pound, cut into 1-inch pieces
  Canned whole tomatoes 16 Ounce, undrained, cut up to make 2 cups
  Canned butter beans 15 1⁄2 Ounce, drained
  Canned whole kernel sweet corn 7 Ounce (Green Giant, Niblets)
  Crushed red pepper 1⁄4 Teaspoon
  Sliced okra 1⁄2 Cup (8 tbs) (Fresh Or Frozen)
  Flour 3 Tablespoon
  Cold water 1⁄3 Cup (5.33 tbs)
  Salt To Taste
  Pepper To Taste
Directions

MAKING
1. In a large saucepan heat margarine. Add onion and green pepper until soft.
2. Pour chicken broth over it. Add chicken, tomatoes, beans, corn and crushed red pepper.
3. Stir well and bring to boil.
4. Cook over low flame for 15 minutes.
5. Mix okra and cook over simmer for 5 minutes until okra is cooked.
6. Take a small jar with tight-fitting lid. Add cold water and flour into it.
7. Shake well until combined.
8. Add it to the stew mixture.
9. Cook over medium heat stirring frequently until thick.
10. Season with salt and pepper to taste.

SERVING
11. Serve immediately.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Stewed
Dish: 
Soup
Ingredient: 
Chicken
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
40 Minutes
Ready In: 
50 Minutes
Servings: 
4

Rate It

Your rating: None
3.94375
Average: 3.9 (16 votes)