CHICKEN BRUNSWICK STEW

CHICKEN BRUNSWICK STEW image

Yield 10 Servings

Number Of Ingredients 19

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SOUTHERN LIVING MAGAZINE'S BRUNSWICK STEW
1 (3 lb.) whole chicken (we use 2.5 lbs. boneless skinless chicken breast)
1.5 cups chopped onion
1 cup chopped green bell pepper
1 tablespoon vegetable oil
3 (16 oz.) cans whole peeled tomatoes, undrained and chopped
1 (8 oz.) can tomato sauce
1/4 cup sugar
3 tablespoons white vinegar
2 tablespoons Worcestershire sauce
2 tablespoons all-purpose flour
1 cup water
1 lb. red potatoes, peeled and cubed
1 tablespoon hot sauce (we use a lot more)
1.5 teaspoons salt
1/2 teaspoon ground turmeric
1/2 teaspoon pepper
1 (16 oz.) can whole kernel corn, drained
1 (16 oz.) can lima beans, drained

Steps:

Directions: 1. COOK chicken in a large Dutch oven in boiling water to cover 45 minutes or until done. 2. REMOVE chicken from broth, reserving broth for another use. Cool chicken. Skin, bone, and chop chicken. 3. SAUTE onion and bell pepper in hot oil in Dutch oven until tender. Add chicken, tomato, and next four ingredients. 4. COMBINE flour and 1 cup water, whisking until smooth. Stir into chicken mixture. Add potato and next five ingredients. 5. COVER and cook over medium heat, stirring occasionally, 20 to 30 minutes (until potatoes are tender). Add corn and lima beans, and cook 10 minutes.