Thursday, January 7, 2016

Brunswick Stew

This dish was originally made with squirrel (!), but chicken makes a practical substitute. Serve in bowls topped with hot rice, if desired. 

4 to 6 servings.

1 (4-pound) chicken, cut into 8 pieces
2 teaspoons of salt
Paprika to taste
2 tablespoons of olive oil
2 medium onions, sliced
1 medium green pepper, diced
3 cups of water
2 cups canned tomatoes, undrained
2 tablespoons chopped parsley
1/2 teaspoon Tabasco sauce
1 Tablespoon Worcestershire sauce
2 cups whole-kernel corn
2 cups lima beans
1 pound potatoes, peeled and quartered

1.  Sprinkle chicken with 1 tsp salt and paprika.  Heat oil in a deep kettle and brown chicken on all sides.

2.  Add the onions and green peppers and cook until onions are transparent.  Add the water, tomatoes, parsley, remaining salt, Tabasco and Worcestershire and bring to boil.  Cover, reduce heat and simmer 30 minutes.  Add the corn and lima beans and cook 20 minutes longer.

3.  Meanwhile, boil the potatoes until tender, drain and mash.  Add to the soup and stir. Cook 10 minutes longer.