Southern Brunswick Stew
- Minutes to Cook:
- Number of Servings: 12
Ingredients
4 large split chicken breasts (or 2 split breasts and 4 thighs) (about 1.5 lb cooked meat)1 large onion, chopped1T. butter28-oz can tomatoes14-oz. bag frozen corn kernels14-oz bag frozen baby lima beans1 can creamed corn2 cups broth1 T. Worchestershire1 T. Sugar1 t. salt1 t. black pepper1/2 t. tabasco (or to taste)
Stew 4 large split chicken breasts, or 2 split breasts and 4 thighs, in water to cover, until chicken falls off the bone. Cool and shred chicken. Cool and defat broth. Set aside. Saute chopped onions in butter. Add broth and bring to a boil. Add frozen vegetables and boil for 3 minutes. Add crushed tomatoes, cream corn, and seasonings. Simmer until corn and lima beans are tender, about 30 minutes. Add shredded chicken back to pan, and additional broth if needed for desired consistency. Simmer another 30 minutes. Adjust seasonings before serving. Serving size about 1.5 cup.
Number of Servings: 12
Recipe submitted by SparkPeople user UNCANNIE.
Number of Servings: 12
Recipe submitted by SparkPeople user UNCANNIE.
Nutritional Info Amount Per Serving
- Calories: 244.7
- Total Fat: 3.0 g
- Cholesterol: 35.8 mg
- Sodium: 876.8 mg
- Total Carbs: 35.0 g
- Dietary Fiber: 6.2 g
- Protein: 21.3 g
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