Brunswick Stew
A recipe from the Sneaky Kitchen by Cynthia MacGregor

4 boneless, skinless chicken breast halves
2 cans (11 oz. each) corn niblets
1 jar pimientos (small or large jar - cookıs choice)
2 medium onions, sliced thin
1 green pepper, cut in bite-sized pieces
2 cloves of garlic, chopped fine
salt and freshly ground pepper to taste
1 tablespoon + 1 teaspoon brown sugar
1/2 small lemon, thinly sliced
3/4 cup dry sherry
2 bay leaves
6 drops hot pepper sauce
1/4 teaspoon turmeric
1 cup water, chicken broth
or vegetable stock
2 tablespoons oil
Optional: 1 small can of peas

In a medium skillet, heat the oil.  When itıs hot, add the onions and garlic, cooking till transparent.  Place them and all the other ingredients in a large enough pot to hold them, and cook over medium-low heat for about half an hour, or till the chicken is properly cooked and the flavors are blended. Remove bay leaves
.

Stores best in plastic freezer bags or larger containers.  To reheat on the stove, use medium-low heat, cook in a covered pot, add 1/4 cup of water at the start, and cook for around 30 minutes or till heated through.  Stir and check a couple of times during the reheating process, adding another 1/4 cup of water if the liquid level gets too low.

If reheating three or more servings, 5 or 10 additional minutes reheating time may be needed.  Makes 4-6 servings.