Monday, February 7, 2011

Tuesday: Brunswick Stew with Smoked Paprika

Pin It Now! This stew sounded really tasty...even though the hubby isn't a fan of potato's, I vetoed him.  :)  I have some crusty ciabiatta bread to serve on the side.

  • YIELD: 6 servings (serving size: about 1 1/2 cups)

  • 2 cups (3/4-inch) cubed Yukon gold potato
  • 2 cups thinly sliced yellow onion
  • 2 cups frozen corn kernels, thawed
  • 1 cup frozen baby lima beans, thawed
  • 1/2 cup tomato sauce
  • (14-ounce) cans fat-free, less-sodium chicken broth
  • bacon slices, cut crosswise into 1/2-inch strips
  • 3 cups shredded cooked chicken breast
  • 1/2 teaspoon sweet Spanish smoked paprika
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground red pepper
  • Combine first 7 ingredients in a Dutch oven over medium-high heat; bring to a boil. Reduce heat to low; simmer 30 minutes or until potatoes are tender, stirring occasionally. Stir in chicken, paprika, salt, and pepper; simmer 15 minutes.


Click and Cook said...

This was delicious! Really enjoyed this stew. Made a double amount and had plenty of leftovers. Great flavors. Added the red pepper to the grown up dishes for extra kick. Nice blend of sweet (from the corn) and spicy. The girls loved it and ate it for lunch the next day at school. Going to make this one again. Might try it with thigh meat next time...see if I get a different taste.

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