Brunswick stew 2 - import
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Broiler fryer chicken; cut up | |
| 1 | cup | Water |
| 4 | mediums | Potaotes; peeled and cubed |
| 1 | can | (15 oz.) lima beans; rinsed and drained |
| 2 | mediums | Onions; sliced |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| 1 | dash | Cayenne pepper |
| 1 | can | (15 1/4 oz.) corn; drained |
| 1 | can | (14 1/2 oz.) diced tomatoes; undrained |
| ¼ | cup | Butter or margarine |
| ½ | cup | Dry bread crumbs |
Directions
Place the chicken and water in a Dutch oven; bring to a boil. Reduce heat; cover and simmer for 1½ to 2 hours or until chicken is tender. Remove chicken and debone; cube chicken and return to broth. Add potatoes, beans, onions and seasonings. Simmer for 30 minutes or until potatoes are tender.
Stir in remaining ingredients. Simmer, uncovered, for 10 minutes or until slightly thickened. Yield 6 servings.
Recipe by: Taste of Home
Posted to MC-Recipe Digest by Ed Griffin <egriff@...> on May 03, 1998