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Chicken Brunswick Stew Recipe
|Fryer chicken||3 1⁄2 Pound|
|Flour||1⁄2 Cup (8 tbs)|
|Corn oil||1⁄4 Cup (4 tbs)|
|Onion||1⁄2 Cup (8 tbs), chopped|
|American cheese||13 Ounce (1 Can)|
|Worcestershire sauce||1 Tablespoon|
|Cayenne pepper||1 Dash|
|Whole kernel corn||2 Cup (32 tbs)|
|Lima beans||2 Cup (32 tbs)|
Calories 749 Calories from Fat 466
% Daily Value*
Total Fat 52 g79.8%
Saturated Fat 18.3 g91.4%
Trans Fat 0 g
Cholesterol 192.1 mg
Sodium 904.1 mg37.7%
Total Carbohydrates 18 g5.9%
Dietary Fiber 2.4 g9.8%
Sugars 2.4 g
Protein 51 g101.7%
Vitamin A 16.4% Vitamin C 22.6%
Calcium 32.5% Iron 20.4%
*Based on a 2000 Calorie diet
1.Slice the chicken in pieces big enough to serve.
2.Roll the pieces in flour and coat them well.
3.In a heaavy kettle, heat the corn oil and add chicken to it.
4.Cook the chicken on medium heat, until brown.
5.Put onions in the kettle and cook by stirring .
6.Once the onions are tender, put tomatoes, salt, Worcestershire sauce, sugar, and cayenne pepper in the kettle and put the lid on.
7.Let the ingredients simmer for 20 minutes until the chicken is cooked.
8.Put lima beans and corn in the kettle and cover it again.
9.Take the chicken and skin out from the stew.
10.Remove the bones of the chicken and place it again in the kettle.
11.Discard the skin.
12.Cook the stew on low heat.