As part of the Soup Recipe Swap – please feel free to send me your recipe’s along with a photo if you have it, thanks!
Brunswick Stew, from the cookbook Cooking Light Annual Recipes 2008
1 cup chopped red bell pepper
3/4 cup chopped yellow onion
1/2 cup chopped celery
1 tbsp peanut oil
1 tbsp all-purpose flour
1 lb skinless, boneless chicken thighs, cut into 1/2-inch pieces
2 cups fat-free, less-sodium chicken broth
2 tbsp no-salt-added tomato paste
1 tsp dried thyme
1/2 tsp salt
1/2 tsp hot pepper sauce (such as Tobasco)
1 10-ounce package frozen whole-kernel corn, thawed
1 10-ounce package frozen baby lima beans, thawed
6 1-ounce slices Italian bread, toasted
2 garlic cloves, halved
1. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add bell pepper, onion, and celery to pan, cook 5 minutes, stirring occasionally. Add oil to pan. Combine flour and chicken in a medium bowl, tossing to coat. Add chicken to pan; cook 2 minutes or until lightly browned. Gradually stir in broth; bring to a boil. Cook 1 minute or until slightly thick, stirring constantly. Add tomato paste and next 5 ingredients to pan. Cover, reduce heat, and simmer 30 minutes.
2. Rub bread slices with cut sides of garlic, discard garlic. Serve bread with stew.
Yield: 6 servings
Thank you Trisha!