Straight from the pages of THE COOK-AHEAD COOKBOOK by Cynthia MacGregor: "I've seen many recipes for Brunswick Stew, most calling for chicken as the main ingredient but a few calling for other meats, some as exotic as squirrel! Well, relax...thereıs nothing outrageous in this version (chicken is the meat thatıs involved, and the other ingredients are just as familiar). I donıt know if the "Brunswick" of the title is the Georgia town or a different Brunswick, but I do know youıll be cooking it often wherever you live, once youıve wrapped your taste buds around this treat."
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
reheating time may be needed. Makes 4-6 servings.