BRUNSWICK STEW WITH CHICKEN, POTATOES, CORN, AND LIMA BEANS RECIPE
Steps:
- 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 : Calories 594 kcal, Carbohydrate 33 g, Cholesterol 187 mg, Fiber 6 g, Protein 54 g, SaturatedFat 7 g, Sodium 883 mg, Sugar 8 g, Fat 27 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g
CHICKEN, CORN AND LIMA BEAN STEW
This is another recipe that was in a cookbooklet I received from chef pines506. This would be good served with slices of hot cornbread.
Provided by Dreamgoddess
Categories Stew
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in a dutch oven and add onions, bell pepper, thyme, salt and pepper.
- Cook, stirring, for 4-5 minutes or until onions begin to brown.
- Add tomato paste, chicken, tomatoes, worcestershire sauce, and water.
- Bring to a boil and then reduce heat to a simmer.
- Cover and simmer the chicken for about 15 minutes.
- Remove the chicken from the dutch oven to a platter for shredding.
- Add the corn and lima beans to the dutch oven.
- Simmer while you shred the chicken with two forks.
- Add the chicken back to the dutch oven and stir to combine the ingredients.
- Simmer until the chicken is completely done.
SOUTHWESTERN CHICKEN & LIMA BEAN STEW
I love to have my daughter, son-in-law and grandchildren over for this supper. They make me so happy with their compliments or just by going to fill up their bowls again. It's a good-for-you hit. -Pam Corder, Monroe, Louisiana
Provided by Taste of Home
Categories Dinner
Time 6h20m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Place the first five ingredients in a 5-qt. slow cooker. In a large bowl, combine tomatoes, tomato paste, Worcestershire sauce, garlic and dry seasonings; pour over top., Cook, covered, on low until chicken is tender, 6-8 hours. Remove chicken from slow cooker. When cool enough to handle, remove meat from bones; discard bones. Shred meat with two forks; return to slow cooker and heat through. If desired, sprinkle with cilantro.
Nutrition Facts : Calories 312 calories, Fat 7g fat (2g saturated fat), Cholesterol 58mg cholesterol, Sodium 614mg sodium, Carbohydrate 39g carbohydrate (9g sugars, Fiber 8g fiber), Protein 24g protein. Diabetic Exchanges
CHICKEN, CORN, AND LIMA-BEAN STEW
This Chicken, Corn, and Lima-Bean Stew is rich and satisfying and jam-packed with colorful vegetables.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 45m
Number Of Ingredients 11
Steps:
- Heat oil in a Dutch oven (or other 5-quart pot) over medium-high heat. Add onions, bell pepper, thyme, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until onions begin to brown, 4 to 5 minutes.
- Stir in tomato paste; add chicken, tomatoes, Worcestershire sauce, and 1 1/2 cups water. Bring to a boil; reduce to a simmer. Cover, and cook until chicken is opaque throughout, about 15 minutes.
- Remove chicken from pot; stir in corn and lima beans, and simmer until heated through, about 5 minutes. Meanwhile, shred chicken meat with your fingers or a fork. Return chicken to pot, and stir to combine.
Nutrition Facts : Calories 470 g, Fat 14 g, Fiber 9 g, Protein 42 g
BRUNSWICK STEW (CHICKEN AND LIMA BEAN STEW)
Make and share this Brunswick Stew (Chicken and Lima Bean Stew) recipe from Food.com.
Provided by threeovens
Categories Stew
Time 50m
Yield 8 , 8 serving(s)
Number Of Ingredients 13
Steps:
- Combine flour, garlic and cayenne in a bowl. Add chicken pieces and toss to coat.
- Heat a large pot or Dutch oven over medium high heat. Cook bacon, then remove to plate lined with paper towels.
- Add chicken to pot and cook until browned on all sides, about 8 minutes total. Add onions, peppers and lima beans and cook about 2 minutes. Add tomatoes, vinegar, broth and Worcestershire sauce. Return bacon to pot.
- Bring to a boil, then reduce heat to medium and simmer 30 minutes. Stew liquid will thicken to the consistency of gravy.
Nutrition Facts : Calories 346.2, Fat 20.4, SaturatedFat 6, Cholesterol 99.2, Sodium 452.8, Carbohydrate 16.7, Fiber 3.2, Sugar 4.9, Protein 23.7
SOUTHWESTERN CHICKEN & LIMA BEAN STEW RECIPE - (4.3/5)
Provided by Jac_M
Number Of Ingredients 14
Steps:
- Place the first five ingredients in a 5-qt. slow cooker. In a large bowl, combine tomatoes, tomato paste, Worcestershire sauce, garlic and dry seasonings; pour over top. Cook, covered, on low 6-8 hours or until chicken is tender. Remove chicken from slow cooker. When cool enough to handle, remove meat from bones; discard bones. Shred meat with two forks; return to slow cooker and heat through. If desired, sprinkle with cilantro. Yield: 6 servings.
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