Brunswick Stew with Smoked Paprika

(from Tri Chef’s recipe box)

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.

Source: Cooking Light

Prep time: 30 minutes
Cook time: 45 minutes
Serves 6 people

Categories: Dinner-Chicken

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

Directions

  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.

  2. Yield: 6 servings (serving size: about 1 1/2 cups)

  3. NUTRITION PER SERVING

  4. LORIES 308(22% from fat); FAT 7.5g (sat 2.4g,mono 3g,poly 1.4g); PROTEIN 29.4g; CHOLESTEROL 65mg; CALCIUM 36mg; SODIUM 645mg; FIBER 4.9g; IRON 2.2mg; CARBOHYDRATE 31.6g

  5. http://food.cookinglight.com/cooking/recipefinder.dyn?action=displayRecipe&recipe_id=1151423

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