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Chicken and Brisket Stew

From Southern Living Magazine

Ingredients

  • 2 large onions, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon vegetable oil $
  • 1 1/2 tablespoons jarred beef soup base
  • 2 pounds skinned and boned chicken breasts $
  • 1 (28-oz.) can fire-roasted crushed tomatoes
  • 1 (12-oz.) package frozen white shoepeg or whole kernel corn
  • 1 (10-oz.) package frozen cream-style corn, thawed
  • 1 (9-oz.) package frozen baby lima beans
  • 1 (12-oz.) bottle chili sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon yellow mustard
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon coarsely ground pepper
  • 1 pound chopped barbecued beef brisket (without sauce)
  • 1 tablespoon fresh lemon juice
  • Hot sauce (optional)

Preparation

  1. 1. Sauté onions and garlic in hot oil in a 7.5-qt. Dutch oven over medium-high heat 3 to 5 minutes or until tender.
  2. 2. Stir together beef soup base and 2 cups water, and add to Dutch oven. Stir in chicken and next 9 ingredients. Bring to a boil. Cover, reduce heat to low, and cook, stirring occasionally, 2 hours.
  3. 3. Uncover and shred chicken into large pieces using 2 forks. Stir in brisket and lemon juice. Cover and cook 10 minutes. Serve with hot sauce, if desired.
  4. Note: We tested with Superior Touch Better Than Bouillon Beef Base and Muir Glen Organic Fire Roasted Crushed Tomatoes.

Southern Living 
OCTOBER 2011

 

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