Brunswick stew

By mrboyton

Ingredients

• 1-2 pounds chicken pieces of your choice
• 2 tbsp. olive oil
• 1 1/2 cup chopped onion
• 1 1/2 cup chopped green bell pepper
• 3 (16 ounce) canned whole, peeled tomatoes (I use stewed)
• 8 ounces tomato sauce
• 1/4 cup sugar
• 3 tbsp. white vinegar
• 2 tbsp. Worcestershire sauce
• 2 tbsp. flour
• 1 cup water
• 1 pound red potatoes, peeled (or not) and cubed
• 1 (16 ounce) can baked beans
• 1 1/2 tsp. salt
• 1/2 tsp. turmeric
• 1/2 tsp. pepper
• 16 ounces corn, canned or frozen and thawed, drained
• 1 (16 ounce) can lima beans, drained

Details

Servings 8

Preparation

Step 1

Cook chicken in a large cooking pot covered in boiling water until done. Remove chicken from broth, cool slightly, then skin, bone and chop chicken into bite-sized pieces. Set aside. Save or discard broth.

In the same pot, saute onion and peppers in oil until tender. Add cooked chicken, tomato, tomato sauce, sugar, vinegar and Worcestershire sauce. In a small bowl, combine flour and 1 cup water with a whisk or fork until smooth. Stir into chicken mixture. Add cubed potatoes, baked beans, salt, turmeric and pepper. Cover and cook over medium heat, stirring occasionally, for about 30 minutes or until the potatoes are just tender. Add corn and lima beans and cook 10 minutes.