Brunswick Stew

We just had a cold front move in something fierce, a few nights ago and made for great sleeping weather! I LOVE this stew on a cold night. The recipe makes a ton, but I usually have enough leftover to freeze and pull out in a pinch or just nibble on it for a few days. I add small bits of chicken bouillon if re-heating after about the second day.

My dad calls this stew chicken chili, which is basically what it is. I add more chicken to get more protein to fill me up and balance out the natural carbs from corn, tomatoes, potatoes, and beans. Depending on how you like it, 'stewy' or 'soupy' add more water as it's cooking.

It pairs well with cornbread to add a bit more comfort to this dish. My momma always doubles up and uses Jiffy brand with a pinch of sugar and it's wonderful!

Adapted from Virginia Hospitality
Ingredients:

• 4 med size boneless skinless chicken breasts
• 1 large onion, quartered
• 3 ribs celery, diced
• 1 tsp salt
• 1/4 tsp pepper
• small can corn (rinsed and drained)
• 2 cans butterbeans (rinsed and drained)
• 1 can stewed tomatoes (quarter each tomato into pot with juice)
• 2 small red potatoes, cubed
• 1/3 cup reduced sugar ketchup
• 3 tbsp vinegar
• 1 tbsp splenda brown sugar or just splenda
• 2 tbsp Worcestershire
• 1-2 tsp Tobasco (more if you like it spicy)
• 2 tbsp Smart Balance Light Butter

Directions:

• In enough water to cover chicken (about 3-4 cups), boil chicken breasts for about 30-40 minutes or until cooked through. Remove chicken from water and shred in a separate bowl. 
• Add remaining ingredients (onion, celery, salt, pepper, corn, beans, tomatoes, potatoes, ketchup, vinegar, Worcestershire, Tobasco, butter, and sugar) to the boiled water. Stir the shredded chicken back into the pot. Cook for a while and taste. Add bits of chicken bouillon as needed.
• Cook on low-medium heat for about 2-3 hours.