SOUTHERN LIVING MAGAZINE'S BRUNSWICK STEW
This stick-to-your ribs recipe promises plenty of satisfying flavor sure to tickle your taste buds. No need to worry about the ample quantity; keep extra portions under wraps in the freezer.
Provided by Allrecipes Member
Yield 16
Number Of Ingredients 19
Steps:
- COOK chicken in a large Dutch oven in boiling water to cover 45 minutes or until done.
- REMOVE chicken from broth, reserving broth for another use. Cool chicken. Skin, bone, and chop chicken.
- SAUTE onion and bell pepper in hot oil in Dutch oven until tender. Add chicken, tomato, and next 4 ingredients.
- COMBINE flour and 1 cup water, whisking until smooth. Stir into chicken mixture. Add potato and next 5 ingredients.
- COVER and cook over medium heat, stirring occasionally, 20 to 30 minutes. Add corn and lima beans, and cook 10 minutes.
Nutrition Facts : Calories 323.6 calories, Carbohydrate 29.9 g, Cholesterol 63.8 mg, Fat 14.3 g, Fiber 5 g, Protein 21 g, SaturatedFat 3.9 g, Sodium 757.2 mg, Sugar 10 g
QUICK, EASY, DELICIOUS, BRUNSWICK STEW
I originally saw the basic recipe in a Southern Living Magazine Cookbook and added my own ingredients to fine tune the flavors. It is really as close as you can get to the real thing. This is a hearty meal in itself or serve with cornbread and a salad and everyone will think you have been cooking for hours. You wont be disappointed.
Provided by HappyTune
Categories Stew
Time 35m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Boil chicken in chicken stock, cool then shred.
- Bring all ingredients to a boil in Dutch oven over medium-high heat, stirring often.
- Cover, reduce heat to low and simmer, stirring occasionally, 25 minutes or until thoroughly heated.
SOUTHERN LIVING MAGAZINE'S BRUNSWICK STEW
This stick-to-your ribs recipe promises plenty of satisfying flavor sure to tickle your taste buds. No need to worry about the ample quantity; keep extra portions under wraps in the freezer.
Provided by Allrecipes Member
Yield 16
Number Of Ingredients 19
Steps:
- COOK chicken in a large Dutch oven in boiling water to cover 45 minutes or until done.
- REMOVE chicken from broth, reserving broth for another use. Cool chicken. Skin, bone, and chop chicken.
- SAUTE onion and bell pepper in hot oil in Dutch oven until tender. Add chicken, tomato, and next 4 ingredients.
- COMBINE flour and 1 cup water, whisking until smooth. Stir into chicken mixture. Add potato and next 5 ingredients.
- COVER and cook over medium heat, stirring occasionally, 20 to 30 minutes. Add corn and lima beans, and cook 10 minutes.
Nutrition Facts : Calories 323.6 calories, Carbohydrate 29.9 g, Cholesterol 63.8 mg, Fat 14.3 g, Fiber 5 g, Protein 21 g, SaturatedFat 3.9 g, Sodium 757.2 mg, Sugar 10 g
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