Chicken Brunswick Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
* Chicken Breast, no skin, 2 breast, bone and skin removed * Chicken Wing, 2 wing, bone and skin removed * Chicken Leg, 2 leg, bone and skin removed * Okra, 2 cup slices * Lima Beans, 1 cup * Yellow Sweet Corn, Frozen, 1 cup kernels * *Ketchup, Heinz, 16 tbsp * Lea & Perrins, Worcestershire Sauce, 16 tsp * Hot Pepper Sauce, 8 tsp * Pepper, red or cayenne, 1 tbsp * Garlic, 3 clove * Garlic powder, 1 tsp * Salt, 1 tbsp * Chicken Broth, 16 cup (8 fl oz) * Chili powder, 1 tsp * *King Aurthur whole wheat flour, .5 cup
Place whole thawed chicken 3-4 lbs in a large stock pot, cover with water and set on high heat. Cook for 50 minutes, turning the chicken every 10 minutes to make sure it is cooking evenly and not burning to the bottom. When the chicken is falling off the bone in the pot, take a large grill fork and stab the chicken through the breast bone and remove from pot and place in large bowl alone to cool. When you do that take a large flat spoon and skim the top of the water in the pot to remove fat and remnants and discard. Now, turn down the water/broth in the pot to medium low heat and take all the other ingredients and combine in the pot and stir well until the flour is blended well into the water and absorbed without clumps. Cook for 25 minutes after water/broth returns to boil. Meanwhile take the cooled chicken and pull from the bone and add to pot as you do, discard all bones. Once all ingredients are in the pot, after 25 minutes, turn down the heat to low heat and cook for 1-1.5 hours with the pot covered. Serve with a good cornbread and a cold beer. Makes about 10-12 - 2 cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user SUNDIAL03.
Number of Servings: 8
Recipe submitted by SparkPeople user SUNDIAL03.
Nutritional Info Amount Per Serving
- Calories: 274.6
- Total Fat: 3.9 g
- Cholesterol: 74.4 mg
- Sodium: 3,400.3 mg
- Total Carbs: 32.6 g
- Dietary Fiber: 4.7 g
- Protein: 28.5 g