texas brunswick stew
A Brunswick stew without the smoked ingredients.....I tried this and it wasn't what I call a traditional Brunswick stew, but it was a good chicken stew!!
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prep time
20 Min
cook time
3 Hr 35 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 3 pounds chicken, broiler/fryer
- 1 1/2 teaspoons salt
- 1 cup red potatoes, peeled and chopped
- 15 ounces can tomato sauce
- 1 3/4 cups frozen lima beans
- 2/3 cup onion, chopped
- 1 3/4 cups frozen whole kernel corn
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/8 teaspoon ground red pepper
- 1/8 teaspoon dried oregano
- 1/8 teaspoon poutry seasoning
How To Make texas brunswick stew
-
Step 1Place chicken and 1 1/2 teaspoons salt in a large Dutch oven; add water to cover. Bring to a boil; cover, reduce heat, and simmer 2 to 2 1/2 hours or until done. Drain, reserving broth.
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Step 2Remove and discard skin from the chicken. Bone the chicken and chop the meat. Set aside.
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Step 3Skim the fat from the reserved broth. Return the broth to the Dutch oven; bring to a boil. Reduce heat and simmer, uncovered, until the broth is reduced to 2 cups.
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Step 4Add the potato, and simmer 10 minutes. Add the tomato sauce, lima beans, and onion. Simmer an additional 20 minutes. Stir in the reserved chicken, corn, and remaining ingredients. Simmer an additional 10 to 15 minutes or until the vegetables are tender.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Chicken Soups
Ingredient:
Chicken
Diet:
Dairy Free
Culture:
American
Method:
Stove Top
Tag:
#Heirloom
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