Brunswick Stew
Ingredients:
1 (3 pound) whole
chicken
1 1/2 cups chopped
onion
1 cup chopped green
bell pepper
1 tablespoon vegetable oil 3 (16 ounce)
cans whole peeled tomatoes, undrained and chopped
1 (8 ounce) can tomato
sauce
1/4 cup sugar
3 tablespoons white
vinegar
2 tablespoons
Worcestershire sauce
2 tablespoons
all-purpose flour
1 cup water
1 pound red potatoes,
peeled and cubed
1 (16 ounce) can baked
beans
1 tablespoon hot sauce
1 1/2 teaspoons salt
1/2 teaspoon ground
turmeric
1/2 teaspoon pepper
1 (16 ounce) can whole
kernel corn, drained
1 (16 ounce) can lima
beans, drained
Directions:
1. COOK chicken in a large Dutch oven in
boiling water to cover 45 minutes or until done.
2. REMOVE chicken from broth, reserving
broth for another use. Cool chicken. Skin, bone, and chop chicken.
3. SAUTE onion and bell pepper in hot
oil in Dutch oven until tender. Add chicken, tomato, and next 4 ingredients.
4. COMBINE flour and 1 cup water,
whisking until smooth. Stir into chicken mixture. Add potato and next 5
ingredients.
5. COVER and cook over medium heat,
stirring occasionally, 20 to 30 minutes. Add corn and lima beans, and cook 10
minutes.
Servings: 16