Brunswick Stew

gynuwyne
gynuwyne Posts: 132
edited September 18 in Recipes
1 TB reduced-[calorie butter blend
1 1/2-2 LBS chicken
1/2 TS paprika
2 medium onions, chopped
1 medium green bell pepper, chopped
2 cans 12/14 oz, reduced sodium chicken broth
1 can 16oz diced tomatoes with juice
2 TB chopped fresh parsley
1 TS worcestershire sauce
1/2 TS hot pepper sauce
2 cup frozen corn
1 package 10oz, frozen lima beans
2 TB cornstarch


Lightly coat dutch oven with spray. Add butter and heat. Sprinkle chicken with paprika. Brown chicken in dutch oven. Remove chicken, set aside.

Add onions and green peppers. Cook and stir over med. heat until tender. Stire 3 cups broth, tomatoes, parsley, worstershire sauce, and hot pepper sauce. Add chicken, bring to a boil then reduce heat, cover and simmer 30 minutes.

Add corn and beans. Return to boil then reduce heat. Cover and simmer 10 minutes or until chicken and vegetables are tender.

Use a wire whisk to stir the cornstarch into the remaining 2/3 cup chicken broth. Slowly stir into vegetable mixture. cook and stir until mixture begins to thicken. Cook and stir 2 minutes more


1cup>calories: 251 Fat: 4.1g

Replies

  • gynuwyne
    gynuwyne Posts: 132
    1 TB reduced-[calorie butter blend
    1 1/2-2 LBS chicken
    1/2 TS paprika
    2 medium onions, chopped
    1 medium green bell pepper, chopped
    2 cans 12/14 oz, reduced sodium chicken broth
    1 can 16oz diced tomatoes with juice
    2 TB chopped fresh parsley
    1 TS worcestershire sauce
    1/2 TS hot pepper sauce
    2 cup frozen corn
    1 package 10oz, frozen lima beans
    2 TB cornstarch


    Lightly coat dutch oven with spray. Add butter and heat. Sprinkle chicken with paprika. Brown chicken in dutch oven. Remove chicken, set aside.

    Add onions and green peppers. Cook and stir over med. heat until tender. Stire 3 cups broth, tomatoes, parsley, worstershire sauce, and hot pepper sauce. Add chicken, bring to a boil then reduce heat, cover and simmer 30 minutes.

    Add corn and beans. Return to boil then reduce heat. Cover and simmer 10 minutes or until chicken and vegetables are tender.

    Use a wire whisk to stir the cornstarch into the remaining 2/3 cup chicken broth. Slowly stir into vegetable mixture. cook and stir until mixture begins to thicken. Cook and stir 2 minutes more


    1cup>calories: 251 Fat: 4.1g
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