Suddenly, it's stew weather. This recipe for Brunswick Stew with Smoked Paprika from the October 2004 Cooking Light is said to have originated in Brunswick County, Virginia, (a place with stew weather if ever there was one) in the 1800s. They spiced it up with a little smoked Spanish paprika, which I couldn't find at Andronico's and couldn't be bothered to trawl specialty stores for...but regular paprika seemed to do the trick just fine. I used rotisserie chicken to speed up prep time. The stew comes out very strong and smoky, and if I was fixing this for a hot date I'd pair it with Champagne or sparkling wine. It's super yummy and super easy to make and I can't wait to eat the leftovers for the rest of the week.
Combine 2 cups (3/4-inch) cubed Yukon gold potatoes, 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, and 2 bacon slices, cut crosswise into 1/2-inch strips, 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 3 cups shredded cooked chicken breast, 1/2 teaspoon sweet Spanish smoked paprika, 1/2 teaspoon kosher salt, and 1/4 teaspoon ground red pepper; simmer 15 minutes. Yield: 6 servings.Posted by astraea on October 16, 2004 | TrackBack