Chicken-and-Brisket Brunswick Stew

Name: Chicken-and-Brisket Brunswick Stew
Prep time: 2 h 40 min
Cook time: 2 h 40 min
Total time: 2 h 40 min
Yield: 25
Cuisine: Global
Ingredients: 2 Tbsps jarred beef soup base; 454 grams chopped barbecued beef brisket (without sauce); 1 Tbsp brown sugar; 794 grams fire-roasted crushed tomatoes; 907 grams skinned and boned chicken breasts; 340 grams chili sauce; 340 grams package frozen white shoepeg or whole kernel corn; 255 grams package frozen baby lima beans; 283 grams package frozen cream-style corn, thawed; 2 garlic cloves, minced; 1 teaspoons coarsely ground pepper; 1 Tbsp fresh lemon juice; 2 larges onions, chopped; 1 Tbsp vegetable oil; 1 Tbsp Worcestershire sauce; 1 Tbsp yellow mustard

Chicken-and-Brisket Brunswick Stew is From preparation to the plate, this recipe takes about 2 hours and 40 minutes. Head to the store and pick up skinned and boned chicken breasts, coarsely ground pepper, worcestershire sauce, and a few other things to make it today. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert.

Instructions

Saut onions and garlic in hot oil in a 5-qt. Dutch oven over medium-high heat 3 to 5 minutes or until tender.

Ingredients you will need

Garlic

Onion

Cooking Oil

Equipment you will use

Dutch Oven

Stir together beef soup base and 2 cups water, and add to Dutch oven. Stir in chicken and next 9 ingredients. Bring to a boil. Cover, reduce heat to low, and cook, stirring occasionally, 2 hours.

Ingredients you will need

Whole Chicken