|Brunswick Stew|| |
Recipe type: Hearty Soup
Brunswick Stew has history from the American South. It can be made in a variety of ways, ranging from the type of meat, level of smokiness and thickness of the soup. This version is close to a Virginia variation.
- 2-3 chicken breasts, bone in and defrosted
- 2-3 onions, cut into wedges
- 2 tablespoons olive oil
- 1 package frozen okra (16 oz)
- 1 bag frozen corn (16 oz)
- 1 bag frozen lima beans (16 oz)
- 1 can stewed tomatoes
- 1 can diced tomatoes
- 1½ teaspoon dried mustard
- 1½ teaspoon dried thyme
- Salt and pepper to taste.
- 5 cloves garlic, chopped
- Place garlic and onions with olive oil in bottom of large pot. On low heat, cook until just soft and translucent.
- Add chicken and vegetable broth. Add stewed tomatoes and chopped tomatoes.
- Cook on medium-high heat until boiling.
- Lower heat to simmer and continue cooking until chicken is cooked (about 1½ -2 hours)
- Add okra, corn and lima beans. Cook for 45 minutes more. Stir soup occasionally. Chicken should be almost falling off bone.
- Remove chicken breasts from pot and cool.
- When cool, remove meat off bones and shred into small pieces with fork and put chicken back into pot.
- Cook until stew is simmering and thickens to a hearty consistency. You may add more chicken broth if necessary, but stew should not be watery.
- Add salt and pepper to taste.