Brunswick Stew With Chicken, Potatoes, Corn, and Lima Beans Recipe

Name: Brunswick Stew With Chicken, Potatoes, Corn, and Lima Beans Recipe
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Yield: 8
Ingredients: 1 broiler chicken or about 3 1/2 pounds chicken parts; 1 1/2 teaspoons salt; 1 1/2 cups diced red skin potatoes; 1 large can (15 ounces) tomato sauce; 1 1/2 cups lima beans, frozen or fresh; 3/4 cup chopped onion; 1 1/2 to 2 cups corn kernels; 1 teaspoon sugar; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1/8 teaspoon ground red pepper; 1/8 teaspoon dried oregano

Prep: 20 mins

Cook: 3 hrs

Total: 3 hrs 20 mins

Servings: 6 to 8 servings

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Brunswick stew boasts a rich Southern history. The original Brunswick stew was said to be made with little more than onions and squirrel. Happily, it has evolved to become a vegetable-packed stew with a variety of meats, usually chicken or pork, or a combination. The origin of Brunswick stew is unclear, with North Carolina, Virginia, and Georgia all laying claim.

Chicken provides the protein in this Brunswick stew. The combination of corn, lima beans, and potatoes in the tomato-based broth are classic.

1 broiler chicken, or about 3 1/2 pounds chicken parts
1 1/2 teaspoons salt
1 1/2 cups diced red-skinned potatoes
1 (15-ounce) can tomato sauce
1 1/2 cups lima beans, frozen or fresh
3/4 cup chopped onion
1 1/2 to 2 cups corn kernels
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground red pepper
1/8 teaspoon dried oregano

Place chicken and 1 1/2 teaspoons of salt in a large Dutch oven; add water to cover the chicken.
Bring to a boil; cover, reduce the heat to low and simmer for about 2 hours, or until chicken is done and falling from the bone.
Drain, reserving the broth.
When cool enough to handle, remove and discard skin from chicken. Remove the chicken from the bones; discard the bones and chop the meat. Put the chopped chicken in a bowl and refrigerate it until it is needed.
Skim fat from reserved broth. Return broth to Dutch oven; bring to a boil.
Reduce heat to medium-low and cook, uncovered, until broth has reduced to 2 cups.
Add the diced potato and simmer 10 minutes. Add the tomato sauce, lima beans, and onion, and simmer an additional 20 minutes.
Stir in reserved chicken, corn, and remaining ingredients, and simmer an additional 10 to 15 minutes or until vegetables are tender.

Nutrition Facts (per serving)
594	Calories
27g	Fat
33g	Carbs
54g	Protein

Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories	594
% Daily Value*
Total Fat 27g	35%
Saturated Fat 7g	37%
Cholesterol 187mg	62%
Sodium 883mg	38%
Total Carbohydrate 33g	12%
Dietary Fiber 6g	21%
Total Sugars 8g
Protein 54g
Vitamin C 14mg	72%
Calcium 51mg	4%
Iron 5mg	29%
Potassium 1145mg	24%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.