Southern Living magazine's Brunswick Stew Recipe

Ingredients
<br>- 1 (3 pound) whole chicken
<br>- 1 1/2 cups chopped onion
<br>- 1 cup chopped green bell pepper
<br>- 1 tablespoon vegetable oil
<br>- 3 (16 ounce) cans whole peeled tomatoes, undrained and chopped
<br>- 1 (8 ounce) can tomato sauce
<br>- 1/4 cup sugar
<br>- 3 tablespoons white vinegar
<br>- 2 tablespoons Worcestershire sauce
<br>- 2 tablespoons all-purpose flour
<br>- 1 cup water
<br>- 1 pound red potatoes, peeled and cubed
<br>- 1 (16 ounce) can baked beans
<br>- 1 tablespoon hot sauce
<br>- 1 1/2 teaspoons salt
<br>- 1/2 teaspoon ground turmeric
<br>- 1/2 teaspoon pepper
<br>- 1 (16 ounce) can whole kernel corn, drained
<br>- 1 (16 ounce) can lima beans, drained
<br><p></p>Directions
<br>step 1: COOK chicken in a large Dutch oven in boiling water to cover 45 minutes or until done.
<br>step 2: REMOVE chicken from broth, reserving broth for another use. Cool chicken. Skin, bone, and chop chicken.
<br>step 3: SAUTE onion and bell pepper in hot oil in Dutch oven until tender. Add chicken, tomato, and next 4 ingredients.
<br>step 4: COMBINE flour and 1 cup water, whisking until smooth. Stir into chicken mixture. Add potato and next 5 ingredients.
<br>step 5: COVER and cook over medium heat, stirring occasionally, 20 to 30 minutes. Add corn and lima beans, and cook 10 minutes.
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Ingredients
- 1 (3 pound) whole chicken
- 1 1/2 cups chopped onion
- 1 cup chopped green bell pepper
- 1 tablespoon vegetable oil
- 3 (16 ounce) cans whole peeled tomatoes, undrained and chopped
- 1 (8 ounce) can tomato sauce
- 1/4 cup sugar
- 3 tablespoons white vinegar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons all-purpose flour
- 1 cup water
- 1 pound red potatoes, peeled and cubed
- 1 (16 ounce) can baked beans
- 1 tablespoon hot sauce
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon pepper
- 1 (16 ounce) can whole kernel corn, drained
- 1 (16 ounce) can lima beans, drained

Directions
step 1: COOK chicken in a large Dutch oven in boiling water to cover 45 minutes or until done.
step 2: REMOVE chicken from broth, reserving broth for another use. Cool chicken. Skin, bone, and chop chicken.
step 3: SAUTE onion and bell pepper in hot oil in Dutch oven until tender. Add chicken, tomato, and next 4 ingredients.
step 4: COMBINE flour and 1 cup water, whisking until smooth. Stir into chicken mixture. Add potato and next 5 ingredients.
step 5: COVER and cook over medium heat, stirring occasionally, 20 to 30 minutes. Add corn and lima beans, and cook 10 minutes.

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