Ingredients:
- 3 to 4 slices lean bacon, diced
- 3 tablespoons flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
- pinch ground cayenne pepper
- 3 1/2 to 4 pounds chicken pieces (1 broiler fryer)
- 3 medium onions, thinly sliced
- 2 cans (14.5 ounces each) diced tomatoes
- 1 red bell pepper, chopped
- 1/2 teaspoon dried thyme
- 2 cups lima beans, fresh or frozen, cooked
- 2 cups corn kernels, fresh or frozen, thawed
- 1/2 cup okra, sliced, fresh or frozen
- 2 tablespoons chopped fresh parsley
- 2 teaspoons Worcestershire sauce
Preparation:
In a large skillet, cook the diced bacon until fat is rendered. Remove the bacon bits with slotted spoon and refrigerate until stew is nearly done. Combine flour, salt, pepper and cayenne; dredge the chicken. Brown the chicken in the rendered fat with the onions, turning pieces to brown on all sides. Add 1 1/2 cups boiling water, the tomatoes, cayenne pepper and thyme to the slow cooker with chicken. Cover and cook Brunswick stew on LOW 6 to 8 hours. Add remaining ingredients, including reserved bacon; cover and cook Brunswick stew on HIGH for 30 minutes longer or until vegetables are tender.
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Chicken Stew Recipes
Lima Bean Recipe Index
Bean Recipe Index
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