Gama's Brunswick Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 28
Ingredients
1 Big chicken (4 lbs) or 4-5 lbs of skinless chicken breast3 cans butter beans3 cans corn (1 whole, 2 creamed)3 large potatoes2 large cans tomatoesfresh carrotsCelerySugar (~1 cup)Onions RiceBlack Pepper Salt
Country way - use whole chicken, cook a day ahead, and remove all meat from the bone. (Discard bones and skin) . Let broth cool and skim off all fat. Start with two cups of broth.
An alternative (and my preference for convenience) is to use skinless chicken breast which have been trimmed of all fat. Boil and set aside. Start with about 2 quarts of broth. (since breasts produce slightly less flavorful broth, I'll add 3 or 4 chicken bullion cubes, or use commercially prepared broth to supplement the juices left from cooking the chicken.
Step 1:
2-3 large onions chopped
2 large cans tomatoes (I use crushed)
Celery (3-6 stalks, to taste, chopped)
Scant cup of sugar
1-2 cups of carrots (chopped or tiny salad carrots)
2 large potatoes cut into small pieces
Cook for 30 to 40 Minutes
Step 2:
3 cans butter beans
2 cans crushed corn
1 can whole corn
1 cup rice
Salt and pepper to taste
(Notes: I use whole peppercorns in with the chicken, since I love this flavor. The wonderful thing about a recipe like this is the flexibility of the ingredients. I never do it quite the same way twice, and it always tastes wonderful.)
Number of Servings: 28
Recipe submitted by SparkPeople user EDDIECLARK22.
An alternative (and my preference for convenience) is to use skinless chicken breast which have been trimmed of all fat. Boil and set aside. Start with about 2 quarts of broth. (since breasts produce slightly less flavorful broth, I'll add 3 or 4 chicken bullion cubes, or use commercially prepared broth to supplement the juices left from cooking the chicken.
Step 1:
2-3 large onions chopped
2 large cans tomatoes (I use crushed)
Celery (3-6 stalks, to taste, chopped)
Scant cup of sugar
1-2 cups of carrots (chopped or tiny salad carrots)
2 large potatoes cut into small pieces
Cook for 30 to 40 Minutes
Step 2:
3 cans butter beans
2 cans crushed corn
1 can whole corn
1 cup rice
Salt and pepper to taste
(Notes: I use whole peppercorns in with the chicken, since I love this flavor. The wonderful thing about a recipe like this is the flexibility of the ingredients. I never do it quite the same way twice, and it always tastes wonderful.)
Number of Servings: 28
Recipe submitted by SparkPeople user EDDIECLARK22.
Nutritional Info Amount Per Serving
- Calories: 181.6
- Total Fat: 1.2 g
- Cholesterol: 7.4 mg
- Sodium: 347.1 mg
- Total Carbs: 36.4 g
- Dietary Fiber: 5.0 g
- Protein: 8.4 g
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