Wick House Brunswick Stew
By PutoPinoy on Wednesday, April 15, 2009 At
Wednesday, April 15, 2009
Ingredients:
Cut hen in pieces and simmer, covered, in water (3 quarts if thin stew desired, 2 if thick) until meat can be easily removed from bones, about 2 hours. Remove chicken and set aside to cool. Add onions, okra, tomatoes, lima beans, corn and potatoes to the broth and simmer, uncovered until beans and potatoes are tender, about 45 minutes.
Stir occasionally to prevent scorching. Remove chicken meat from bones and dice. Add diced chicken, salt, pepper and sugar to pot. Heat through. Flavor improves when refrigerated overnight and reheated following day. Makes 8-10 servings.
- 1 approx. 6 lb. stewing hen
- 2 lg. onions, sliced
- 4 c. fresh tomatoes, chopped
- 3 med. potatoes, diced
- 4 c. corn kernels, cut from cob
- 2 c. cut okra
- 2 c. lima beans
- 3 tbsp. salt
- 1 tsp. pepper
- 1 tbsp. sugar
Cut hen in pieces and simmer, covered, in water (3 quarts if thin stew desired, 2 if thick) until meat can be easily removed from bones, about 2 hours. Remove chicken and set aside to cool. Add onions, okra, tomatoes, lima beans, corn and potatoes to the broth and simmer, uncovered until beans and potatoes are tender, about 45 minutes.
Stir occasionally to prevent scorching. Remove chicken meat from bones and dice. Add diced chicken, salt, pepper and sugar to pot. Heat through. Flavor improves when refrigerated overnight and reheated following day. Makes 8-10 servings.
Labels: main dish
