Brunswick Stew with Smoked Paprika

Photo: Oxmoor House

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.

Yield: 6 servings (serving size: about 1 1/2 cups)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 308
  • Calories from fat: 22%
  • Fat: 7.5g
  • Saturated fat: 2.4g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 1.4g
  • Protein: 29.4g
  • Carbohydrate: 31.6g
  • Fiber: 4.9g
  • Cholesterol: 65mg
  • Iron: 2.2mg
  • Sodium: 645mg
  • Calcium: 36mg

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

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Brunswick Stew with Smoked Paprika Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy