Healthy Brunswick Stew

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Ingredients

4 lbs. boned, skinned chicken breasts with all visible fat removed

2 lbs. boned, skinned chicken thighs with all visible fat removed

check large onions, halved and sliced 3 large onions, halved and sliced

check okra, cut (optional) 3 cups okra, cut (optional)

check fresh or 3 1-pound cans tomatoes 6 cups fresh or 3 1-pound cans tomatoes

check lima beans 3 cups lima beans

10 new potatoes, scrubbed and quartered, skins on

4 cups corn cut from cob or 2 pounds frozen or canned (drained)

check salt 3 teaspoons salt

Red and black pepper to taste (start with 1 teaspoon)

check sugar 1 tablespoon sugar

check Hot sauce to taste Hot sauce to taste

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Directions:

Cook chicken in 3 quarts of water until cooked through but not tender. Remove from water and allow to cool. Add tomatoes and onions to broth and simmer slowly. Shred chicken into bite sizes by pulling apart and return to broth. Add beans and potatoes and cook until just tender. Add okra and cook until okra begins to break up. Add corn and simmer for half an hour. Add seasonings.

Source: adapted from The Williamsburg Cookbook

Please note that some ingredients and brands may not be available in every store.