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Brunswick Stew with Smoked Paprika

Photo: Oxmoor House
Yield 6 servings (serving size: about 1 1/2 cups)
This recipe is said to have originated in Brunswick County, Virginia, in the 1800s. We spiced it up with a little smoked Spanish paprika (available at gourmet specialty stores and some supermarkets). Use rotisserie chicken to speed up preparation. The strong, smoky flavors in this dish pair well with Champagne or sparkling wine. It's a delicious combination that could become a regular autumn weeknight treat.

Ingredients

  • 2 cups (3/4-inch) cubed Yukon gold potato
  • 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
  • 2 bacon slices, cut crosswise into 1/2-inch strips
  • 3 cups shredded cooked chicken breast
  • 1/2 teaspoon sweet Spanish smoked paprika
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground red pepper

Nutrition Information

  • calories 308
  • caloriesfromfat 22 %
  • fat 7.5 g
  • satfat 2.4 g
  • monofat 3 g
  • polyfat 1.4 g
  • protein 29.4 g
  • carbohydrate 31.6 g
  • fiber 4.9 g
  • cholesterol 65 mg
  • iron 2.2 mg
  • sodium 645 mg
  • calcium 36 mg

How to Make It

  1. Combine first 7 ingredients 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 chicken, paprika, salt, and pepper; simmer 15 minutes.