My Brunswick Stew
2 1/2 pounds chicken breast -- skinless, boneless 1 large onion -- finely chopped 5 ribs cerlery -- 1/2inch slices 4 medium carrots -- 1/2 inch slices 1 teaspoon redpepper flakes
Ingredients
- 21/2 pounds chicken breast -- skinless, boneless
- 1large onion -- finely chopped
- 5ribs cerlery -- 1/2inch slices
- 4medium carrots -- 1/2 inch slices
- 1teaspoonredpepper flakes
- 3qts chicken stock
- 21/2 pounds pork roast -- 1/2inch cubes
- 1can28oz tomatoes -- crushed
Directions
- 1
2 1/2 pounds chicken breast -- skinless, boneless 1 large onion -- finely chopped 5 ribs cerlery -- 1/2inch slices 4 medium carrots -- 1/2 i
- 2
Cover and bring to boil, reduce to low temperature
- 3
Add pork and simmer partially covered for 30 minutes
- 4
Remove chicken and cool until easy to handle, leaving pot on the stove
- 5
Skim off all the fat on top of pot, and shread chicken by hand and return to pot along with tomatoes and okra and simmer uncovered for 30 mi
- 6
Stir in corn, tomato sauce and season with Tabasco sauce, salt and pepper, sauce to taste
- 7
Best if made the day before and then skim off any fiat remaining on top.