|
|
|
|
|
Add to Favorites:
|
Rate/Review Recipe:
|
Shopping List:
|
Print:
|
|
|
|
Brunswick Stew
|
|
|
|
Submitted by:
Jimmy |
|
|
This is a southern stew that can be made with anything from chicken to squirrel. |
|
|
Rate / Review this Recipe
Recipe ratings and reviews are a great place where you can share your thoughts and ideas about any recipe with other CookingSpot.com cooks. Remember, all ratings and reviews are public and will appear with the recipe.
Recipe Rating 5 star = the Best!
|
|
|
Please Login to Rate the Recipe
|
| |
|
|
|
Share your recipes with our community.
Rate and review recipes.
Save your favorite recipes in your private
Recipe Box
Create easy-to-use shopping lists
|
|
|
| |
|
|
INGREDIENTS:
- 4 medium , Chicken Breasts
- 2 large , Onions Sliced
- 2 pound(s) , Tomatoes Diced
- 2 pound(s) , Fresh Lima Beans
- 3 medium , Potatoes Diced
- 4 cup(s) , Fresh Corn
- 3 teaspoon(s) , Salt
- 1 teaspoon(s) , Pepper
- 1 tablespoon(s) , Sugar
|
|
| Instructions: |
|
Cook chicken in 2 quarts for a thick stew, until meat can easily be removed from bones. Remove chicken, allow to cool, and de-bone. Refrigerate meat. To the chicken water, add vegetables to broth and simmer, uncovered, until potatoes are tender. Stir occasionally to prevent scorching. Add shredded chicken and the seasonings and heat until chicken is warm. |
|
| Customize: |
|
Servings
|
| Convert To:
|
|
|
|