Brunswick Stew

Source

A thick tasty broth with barbecue flavor. This recipe uses shredded chicken, but shredded pork works too and might even be better. Serves 10 people, 324 calories each.

Ingredients

• 1 1/2 lb Chicken Breasts, flattened to 3/4in
• 1 cup Low Sodium Chicken Broth
• 2 tbsp Olive Oil

• 4 cups Low Sodium Chicken Broth (for stew)
• 15 oz can Fire Roasted Tomatoes, undrained
• 1 1/2 cups Barbecue Sauce
• 1 Large Yellow Onion, diced
• 3 cloves Garlic, Minced
• 4 tbsp Unsalted Butter
• 2 tbsp Worcestershire sauce
• 1 tbsp Brown Sugar
• 1/4 tsp Cayenne Pepper
• 8 oz Canned Corn, drained
• 8 oz Canned Lima Beans, drained
• 1/4 tsp Pepper
• Salt

Recipe

1. Heat 2 tbsp olive oil in a large skillet on medium. Season chicken with salt and pepper, and cook for 5 minutes. Flip chicken, add 1 cup broth, cover, and cook for 10 minutes. Remove chicken and shred with two forks.

2. Melt butter in a large dutch oven over medium-high heat. Sautee garlic and onions until soft, about 5 minutes.

3. Stir in shredded chicken, remaining chicken broth, and all other ingredients including salt to taste. Bring the stew to a boil, then reduce to a simmer over medium-low.

4. Cook for 1 1/2 hours, stirring occasionally.

5. Add more salt to taste.

Enjoy!