TEXAS BRUNSWICK STEW

Texas Brunswick Stew image

Provided by Lynette !

Time 3h55m

Number Of Ingredients 13

3 lb chicken, broiler/fryer
1 1/2 tsp salt
1 c red potatoes, peeled and chopped
15 oz can tomato sauce
1 3/4 c frozen lima beans
2/3 c onion, chopped
1 3/4 c frozen whole kernel corn
1 tsp sugar
1/4 tsp salt
1/8 tsp pepper
1/8 tsp ground red pepper
1/8 tsp dried oregano
1/8 tsp poutry seasoning

Steps:

1. Place 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.
2. Remove and discard skin from the chicken. Bone the chicken and chop the meat. Set aside.
3. Skim 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.
4. Add 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.