Brunswick Stew
Ingredients:
3 boneless, skinless chicken breasts
4 cups water
2 potatoes, skinned and diced
1 onion, diced
½ cup celery, diced
½ cup carrots, sliced
1 (15-ounce) can whole kernel corn, drained
1 (14.75- ounce) can creamed corn
1 (15-ounce) can crushed tomatoes
1 (15-ounce) can black beans, drained
2 cups ketchup
¼ cup Worcestershire sauce
2 T. liquid smoke
2 t. salt
1 t. pepper
Hot sauce, to taste
Instructions:
In a large pot, combine chicken breasts and water. Bring to a boil, cover and simmer over medium heat until meat is cooked through 20-25 minutes. Remove chicken from pot, reserving broth. Shred chicken and set aside. Add potatoes, onion, celery and carrots to reserved broth. Bring to a boil, reduce heat and simmer uncovered 25 minutes; until vegetables are tender. Stir in chicken and additional ingredients. Simmer uncovered for at least 20 minutes to allow flavors to marry. Serve with a stuffing snack to help sop up the broth!*Make this dish ahead- it’s even more flavorful after sitting in the fridge overnight!
