Brunswick Stew

Serves: 6
Total Calories: 175


1 3 pound frying chicken, skinless and cut into individual portions
1 1/2 cups chopped onions
2 cloves garlic, crushed
1 tablespoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper
2 cups water
3 cups potatoes, diced
1 can diced tomato
1 (10-ounce) package frozen lima beans
1 (10-ounce) package frozen cut okra
1 (6-ounce) can tomato paste
1 (12-ounce) can whole kernal corn
2 tablespoons flour
2 tablespoons polyunsaturated oil


Combine the chicken, garlic, salt, pepper, red pepper and water in a Dutch oven. Cover and simmer for 45 minutes. Remove the chicken from the broth and chill the liquid in the refrigerator until the fat hardens and can be removed. Bone the chicken and refrigerate.

Discard the fat from the broth. Add the potatoes, tomatoes, lima beans, okra, tomato paste to the broth and bring to a boil. Reduce the heat and simmer for 30 minutes. Add the corn and chicken. Blend the flour with the oil and add to the stew. Cook over medium heat stirring until thickened.

Nutritional Facts:

Serves: 6
Total Calories: 175
Calories from Fat: 5

This Brunswick Stew recipe is from the The Happy Heart Cookbook Cookbook. Download this Cookbook today.

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