Monday, September 19, 2016

{soups-salads-and-salad-dressings} Brunswick Stew


Brunswick Stew

​2 1/2 pounds boneless chicken breasts
2 teaspoons salt
paprika to taste
2 tablespoons vegetable oil
2 medium onions, sliced
1 medium green bell pepper, sliced
3 cups water
2 cups canned tomatoes, undrained
2 tablespoons parsley, chopped
1/2 teaspoon tabasco sauce
1 tablespoon worcestershire sauce
2 cups whole kernel corn, frozen
2 cups lima beans
1 pound potatoes, cooked, mashed
1. Sprinkle chicken with 1 teaspoon of salt and paprika.

2. Heat oil in deep kettle and brown chicken on all sides.

3. Add onion, green bell pepper. Cook until onions are transparent.

4. Add water, tomatoes and liquid, parsley, remaining salt, Tabasco, and worcestershire. Bring to boil. Cover, reduce heat and simmer for 30 min.

5. Add corn and lima beans. Cook 20 min more.

6. Add mashed potato, cook 10 min more.​

​Source: MasterCook Deluxe v14 - Savory Soups and Sides​

Rhonda in MO
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