Brunswick StewSubmitted by: OBISOWNER
Introductionrecipe originally from the Williamsburg Cookbook
Serving size 1 cup recipe originally from the Williamsburg Cookbook
Serving size 1 cup
6 lbs. chicken
2 onions, sliced
4 c. chopped tomatoes
2 c. lima beans
3 medium potatoes, diced
4 c. corn
3 tsp salt
1 tsp pepper
1 tbls sugar
Add raw vegetables to broth and simmer uncovered until beans and potatoes are tender.
Stir occasionally to prevent scorching.
Add chicken, boned and diced and the seasonings.
Note: If canned vegetables are used, include juices and reduce water to 1 quart (or as just as much as you need to cook the chicken.
Number of Servings: 24
Recipe submitted by SparkPeople user OBISOWNER.