Flavor Packed Brunswick Stew
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Unlock the lid and unlock all the goodness of this chicken and vegetable stew. Your family's cleaned plates and smiling faces will be quite a reward!
What You'll Need
- 1 3/4 cups chicken broth
- 1 can (141/2 ounces) whole tomatoes, chopped, juice reserved
- 1 chicken (3 to 3-1/2 pounds), cut into 8 pieces and skin removed
- 5 medium-sized carrots, cut into 1/2-inch chunks
- 1 large onion, finely chopped
- 1 package (16 ounces) frozen lima beans, thawed
- 3 bay leaves
- 1/2 teaspoon ground thyme
- 1 1/2 teaspoons salt
- 1/4 teaspoon cayenne pepper
- 3 medium-sized sweet potatoes (about 11/2 pounds), peeled and cut into 2-inch chunks
- 2 packages (10 ounces each) frozen cream-style corn, thawed
- 1/2 cup chopped fresh parsley
What to Do
- In a 6-quart pressure cooker, combine the broth, tomatoes, chicken, carrots, onion, lima beans, bay leaves, thyme, salt, and cayenne pepper; mix well. Place the sweet potatoes over the top.
- Lock the lid in place and bring to full pressure over high heat. When the pressure regulator begins to rock, reduce the heat to medium and cook for 8 minutes.
- Cool cooker at once by placing under cold running water until steam no longer escapes from the vent pipe and the pressure is completely reduced.
- Remove the lid. Stir in the corn and parsley and cook, uncovered, over medium-high heat for 8 to 10 minutes, or until the corn is warmed through.
- Be sure to discard the bay leaves before serving.