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Brunswick Stew

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Brunswick Stew
  • Prep Time 40 min
  • Total Time 40 min
  • Servings 6
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Enjoy this chicken, beans and vegetables stew recipe for dinner that’s made ready on a stovetop in just 40 minutes!

Ingredients

2
tablespoons margarine or butter
1/2
cup chopped onion
1
medium green bell pepper, chopped
2
cups chicken broth
2
cups cubed cooked chicken
1
(14.5- or 16-oz.) can whole tomatoes, undrained, cut up
1
(15.5-oz.) can butter beans, drained
1
(7-oz.) can vacuum-packed whole kernel corn, undrained
1/4
teaspoon salt
1/8
teaspoon pepper
1/8
to 1/4 teaspoon crushed red pepper flakes
1/2
cup sliced fresh or frozen okra
3
tablespoons all-purpose flour
1/3
cup cold water

Directions

  • 1 In large saucepan, melt margarine over medium-high heat. Add onion and bell pepper; cook and stir until crisp-tender. Stir in chicken broth, chicken, tomatoes, beans, corn, salt, pepper and crushed red pepper flakes. Bring to a boil. Reduce heat to low; simmer 15 minutes. Add okra; simmer an additional 5 minutes or until okra is tender.
  • 2 In small bowl, combine flour and cold water; blend until smooth. Stir into chicken mixture. Cook over medium heat until mixture boils and thickens,stirring constantly.
Tips  

Brunswick stew gets its name from Brunswick County, Virginia, where it was created in the early 1800s. Originally a hunters' stew containing either rabbit or squirrel, this famous Southern stew now commonly contains chicken instead.

Okra, a traditional ingredient in Brunswick stew, is a small green vegetable with edible, roundish white seeds. As okra cooks, it thickens soups and stews naturally, providing body without fat.

Scrape the kernels from two ears of fresh corn on the cob instead of mixing in the canned variety.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
230
Daily Value
Total Fat
8g
12%
(
Saturated Fat
2g
10%
)
Cholesterol
42mg
14%
Sodium
760mg
32%
Potassium
530mg
Total Carbohydrate
22g
7%
(
Dietary Fiber
4g
16%
)
Protein
20g
Daily Value*:
Vitamin A
15%
15%
Vitamin C
30%
30%
Calcium
6%
6%
Iron
10%
10%
Exchanges:
1 Starch; 1 Vegetable; 2 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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