Down East Brunswick Stew

Recipe Ingredients

7 lbs	3178g / 112oz	Chicken
112 oz	3182g	Canned whole tomatoes
45 oz	1278g	Canned baby lima beans
6 cups	960g / 33oz	Frozen baby lima beans
6 cups	1422ml	Potatoes (medium)
2 cups	125g / 4.4oz	Yellow onions (large)
60 oz	1704g	Canned cream corn
2 cups	396g / 13oz	Sugar
3 tablespoons	45ml	Salt
1 tablespoon	15ml	Black pepper
1		Butter or margarine
1 1/2 oz	42g	Texas Pete hot sauce

Recipe Instructions

Wash and cut chicken, if necessary. Place chicken in a large pot, barely cover with water, and bring to a boil. Reduce heat and simmer until tender, about 40 minutes. Remove chicken from pot and set aside to cool, reserving stock.

Open cans of whole tomatoes and place in a second large pot. Crush tomatoes with your hands. Open cans of baby lima beans and add liquid to the tomatoes. Put the canned baby limas into a mixing bowl and mash. Set mashed limas aside.

Add six cups chicken stock to the tomatoes. Bring mixture to a boil, reduce heat to medium, and cook for about 40 minutes, or until liquid is reduced by about a third. Stir frequently.

While the liquid is cooking down, bone the chicken and shred chicken meat. Peel and finely dice the potatoes and onions. When tomato liquid is sufficiently reduced, add chicken, mashed limas, frozen baby limas, potatoes, and onions. Simmer mixture over low heat for about 3 1/2 hours, stirring frequently.

Add cream style corn, sugar, salt, pepper, butter or margarine, and Texas Pete. Continue cooking over low heat for an additional hour, stirring almost constantly until done.

Source:
Bob Garner

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