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Brunswick Stew Ii

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Submitted by samkay

YIELD

4 servings

PREP

10 min

COOK

30 min

READY

40 min

Ingredients

2 907.2
POUNDS G CHICKEN
fryer
3 1.4
POUNDS KG CHICKEN
fryer, cut into serving pieces
2 473
CUPS ML WATER
6 6
EACH EACH PEPPERCORNS
whole *
2 2
EACH EACH BAY LEAVES *
2 1E+1
TEASPOONS ML SALT
3 3
EACH EACH TOMATOES
cut into 8 wedges each
1 1
MEDIUM MEDIUM ONIONS
thinly
10 289
OUNCES ML/G LIMA BEANS
thawed
10 289
OUNCES ML/G CORN KERNELS, CANNED
thawed
10 289
OUNCES ML/G OKRA
thawed and, sliced into 1/2inch pieces

Directions

  1. Wash chicken and pat dry.
  2. Place chicken, water, peppercorns, bay leaves and salt in a Stir to combine.
  3. Heat, covered, in Microwave Oven 10 minutes. Stir contents. Heat, covered, in Microwave Oven an additional 5 minutes.
  4. If desired, remove chicken from bone and cut into 1-inch 5. Discard bay leaves and peppercorns.
  5. Return chicken to broth and add remaining ingredients.
  6. Heat, covered, in Microwave Oven 10 minutes.
  7. Uncover and heat an additional 5 minutes or until chicken and 9. Serve in soup bowl.
* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 936g (33.0 oz)
Amount per Serving
Calories 1216 32% from fat
 % Daily Value *
Total Fat 43g 66%
Saturated Fat 12g 59%
Trans Fat 0g
Cholesterol 505mg 168%
Sodium 1837mg 77%
Total Carbohydrate 10g 10%
Dietary Fiber 6g 24%
Sugars g
Protein 341g
Vitamin A 27% Vitamin C 39%
Calcium 14% Iron 49%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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