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Down East Brunswick Stew


7 pounds chicken
112 ounces canned whole tomatoes
45 ounces canned baby lima beans
6 cups frozen baby lima beans
6 medium potatoes
2 large yellow onions
60 ounces canned cream corn
2 cups sugar
3 tablespoons salt
1 tablespoon black pepper
1 stick butter or margarine
1 1/2 ounces Texas Pete hot sauce

Wash and cut chicken, if necessary. Place chicken in a large pot, barely cover with water, and bring to a boil. Reduce heat and simmer until tender, about 40 minutes. Remove chicken from pot and set aside to cool, reserving stock. Open cans of whole tomatoes and place in a second large pot. Crush tomatoes with your hands. Open cans of baby lima beans and add liquid to the tomatoes. Put the canned baby limas into a mixing bowl and mash. Set mashed limas aside. Add six cups chicken stock to the tomatoes. Bring mixture to a boil, reduce heat to medium, and cook for about 40 minutes, or until liquid is reduced by about a third. Stir frequently. While the liquid is cooking down, bone the chicken and shred chicken meat. Peel and finely dice the potatoes and onions. When tomato liquid is sufficiently reduced, add chicken, mashed limas, frozen baby limas, potatoes, and onions. Simmer mixture over low heat for about 3 1/2 hours, stirring frequently. Add cream style corn, sugar, salt, pepper, butter or margarine, and Texas Pete. Continue cooking over low heat for an additional hour, stirring almost constantly until done. - - - - - - - - - - - - - - - - - - NOTES : From the book "North Carolina Barbecue--Flavored By Time" by Bob Garner. John F. Blair--ISBN 0-89587-152-1

Yield: 1 serving

Preparation Time: 0:00

** Exported from Now You're Cooking! v5.57 **

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