Brunswick Stew with Smoked Paprika: Difference between revisions
From Recipes
Jump to navigationJump to search
New page: {{RecipeSummary |PrepTime=30 min |CookTime=50 min |Source=[http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1151423 Cooking Light, Oct 2004] |Yield=6 servi... |
|||
| Line 23: | Line 23: | ||
Combine first 7 ingredients in a Dutch oven over medium-high heat; bring to a boil. Reduce heat to low; simmer 30 minutes or until potatoes are tender, stirring occasionally. Stir in chicken, paprika, salt, and pepper; simmer 15 minutes. | Combine first 7 ingredients in a Dutch oven over medium-high heat; bring to a boil. Reduce heat to low; simmer 30 minutes or until potatoes are tender, stirring occasionally. Stir in chicken, paprika, salt, and pepper; simmer 15 minutes. | ||
[[Category: | [[Category:Stew]] | ||
[[Category:Chicken]] | [[Category:Chicken]] | ||
[[Category:Very Good]] | [[Category:Very Good]] | ||
Latest revision as of 04:11, 31 March 2013
| Summary | |
|---|---|
| Prep time | 30 min |
| Cook time | 50 min |
| Source | Cooking Light, Oct 2004 |
| Yield / serves | 6 servings |
| Rating | Very good |
Ingredients
- 2 cups (3/4-inch) cubed Yukon gold potato
- 2 cups thinly sliced yellow onion
- 2 cups frozen corn kernels, thawed
- 1 cup frozen baby lima beans, thawed
- 1/2 cup tomato sauce
- 2 (14-ounce) cans fat-free, less-sodium chicken broth
- 2 bacon slices, cut crosswise into 1/2-inch strips
- 3 cups shredded cooked chicken breast
- 1/2 teaspoon sweet Spanish smoked paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground red pepper
Preparation
Combine first 7 ingredients in a Dutch oven over medium-high heat; bring to a boil. Reduce heat to low; simmer 30 minutes or until potatoes are tender, stirring occasionally. Stir in chicken, paprika, salt, and pepper; simmer 15 minutes.
