Brunswick Stew (New York Times) Recipe

• 1 x Broiler Chicken -- Cut Into Pcs
• 3 tsp Salt Paprika -- To Taste
• 1/4 c. Butter
• 2 med Onions -- Sliced
• 1 med Green Bell Pepper -- Diced
• 3 c. Water
• 2 c. Canned Tomatoes -- Undrained
• 2 Tbsp. Parsley -- Minced
• 1/2 tsp Tabasco Sauce
• 1 Tbsp. Worcestershire Sauce
• 2 c. Whole Kernel Corn, Frzn
• 1 pkt Frzn Lima Beans -- Defrosted
• 3 Tbsp. Flour

1. Sprinkle the chicken with 1 tsp.
2. of the salt and paprika.
3. In a deep kettle, heat the butter and brown the chicken on all sides.
4. Add in the onions and green pepper and cook till the onion is transparent.
5. Add in the water, tomatoes with their liquid, parsley, remaining salt, Tabasco and Worcestershire sauce and bring to a boil.
6. Cover, reduce the heat and simmer for thirty min.
7. Add in the corn and lima beans and cook twenty min longer.
8. Blend the flour in a little cool water and gradually stir into the stew.
9. Cook, stirring, ten min longer.
10. Serve in flat soup plates.

chicken, salt, butter, onions, green bell pepper, water, tomatoes, parsley, tabasco sauce, worcestershire sauce, kernel corn, beans, flour

Taken from cookeatshare.com/recipes/brunswick-stew-new-york-times-94191 (may not work)