Tuesday: Brunswick Stew with Smoked Paprika

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)
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Ingredients

• 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
• 2 (14-ounce) cans fat-free, less-sodium chicken broth
• 2 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

Preparation

• 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.

Domenica Marchetti, Cooking Light 
OCTOBER 2004