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CHICKEN
BRUNSWICK STEW
Prep Time: 1 Hour
Cook Time: 2 Hours
Ready in: 3 Hours
Makes 6 to 8 servings
Ingredients:
4 ounces diced salt pork
2 1/2 pounds boneless chicken breast
8 cups water
3 potatoes, cubed
3 onions, chopped
1 (28 ounce) can whole peeled tomatoes, chopped
2 cups canned whole kernel corn
1 (10 ounce) package frozen lima beans
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Directions:
1. In a large pot over
high heat, combine the salt pork, chicken and water and bring
to a boil. Reduce heat to low, cover and simmer for 45 minutes,
or until chicken is tender.
2. Remove chicken and allow to cool until easy to handle. Remove
meat and discard the skin and bones. Chop meat into bite size
pieces and return to the soup.
3. Add the potatoes, onions, tomatoes, corn, lima beans, Worcestershire
sauce, salt and ground black pepper. Stir well and simmer, uncovered,
for 1 hour. |
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