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| Brunswick Stew
one 3 pound frying chicken, cut up
1/4 teaspoon of ground pepper
1/8 teaspoon of red pepper
1/2 teaspoon of garlic powder
1/4 teaspoon of cumin powder
1 tablespoon of canola oil
1 1/2 teaspoons of butter
2 large onions, chopped
6 cups of chicken broth
2 bay leaves
4 medium tomatoes, chopped
4 medium potatoes, diced
4 ears of freshly cut corn or 1 package of frozen corn
1 long Italian pepper, seeded, rinsed and chopped
Wash and dry the chicken. Rub with peppers, garlic, and cumin. In a nonstick skillet sauté the chicken in oil until golden. Remove to a larger pot. In skillet melt butter and sauté onions until soft. Add to chicken, cover with broth, and add bay leaves. Cook until meat is tender. Add more broth if necessary. Add the remaining ingredients and cook until vegetables are tender and the mixture is thick. Serves 8 |
Chicken Cookbooks
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