Wednesday, February 10, 2010

Brunswick Stew on yet another snowy day

Another cold snowy day here, so I decided it was time for more stew to warm us up.  This northerner had not heard of Brunswick Stew until she married into a somewhat southern family.  Steve grew up eating it, so I decided to learn how to make it and carry on the family tradition.  My recipe is a combination of several recipes I researched to determine the basic ingredients.  I am using a crock pot today, you can also use a dutch oven on the stove.

Brunswick Stew
  • 1 whole chicken (mine is from Dave Dietz's stand at York Central Market)
  • 2 cups of water
  • 2 1/2 cups of broth from the cooked chicken
  • 1-28 oz. can of whole tomatoes peeled tomatoes 
  • 1 red pepper, diced
  • 1 sweet onion, diced
  • 1 quart yellow potatoes, peeled and diced
  • 1-14 oz bag of frozen lima beans (or fresh if you have it)
  • 1-14 oz  bag of frozen corn (or fresh if you have it)
  • 2 tsp medium hot chili powder
  • 1 tsp ground cumin
  • salt and pepper to taste
  • 2 bay leaves
Step 1 - Place the chicken and water in crock pot, salt and pepper to taste.
Cook the chicken in a crock pot on high for 5 hours or until internal temperature is 165 degrees
Cool.  This time I cooked the chicken the night before and placed in the refrigerator over night.

 Step 2 - Strain the broth from the crock pot.  Add to crock pot with tomatoes, bay leaves,chili powder, and cumin

Step 3 - Add the pepper, onion, and potatoes.  Crank up the crock pot to HIGH.

 Step 4 - While that is cooking pick the meat off of the chicken and set aside.

Step 5 - After 2-3 hours (to allow the potatoes to cook), add the chicken, corn, and lima beans.  Turn to low and cook for 2 more hours.

The snow continues...

Tomatoes, you can use what you have - fresh, diced, whole with puree

Spotlight on Local and/or Organic:
Potatoes and chicken - local
Tomatoes and red pepper - organic
Do the lima beans count- they were Hanover??

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