Fiesta-Twisted Brunswick Stew
Traditionally made with game meat, this updated Brunswick stew, using spicy sausage, is a modern mom’s best friend.
—DONNA MARIE RYAN TOPSFIELD, MA
PREP: 20 MIN. • COOK: 5 HOURS • MAKES: 9 SERVINGS (3 1/2 QUARTS)
1/2 pound uncooked chorizo or bulk spicy pork sausage
1 large potato, cubed
1 large onion, chopped
1 large green pepper, chopped
3 jalapeno peppers, seeded and chopped
1 can (28 ounces) crushed tomatoes
1 jar (26 ounces) marinara sauce
1 can (14 3/4 ounces) cream-style corn
1 tablespoon Cajun seasoning
1 garlic clove, minced
1/2 teaspoon sugar
1/2 teaspoon pepper
1/4 teaspoon salt
1/3 cup all-purpose flour
1 can (14 1/2 ounces) chicken broth
2 pounds bone-in chicken breast halves, skin removed
1 cup cut fresh green beans
2 tablespoons minced fresh cilantro
Shredded Asiago cheese
1. Crumble chorizo into a small skillet; cook over medium heat for 6-8 minutes or until fully cooked. Drain. Transfer to a 6-qt. slow cooker. Add the potato, onion, green pepper, jalapenos, tomatoes, marinara sauce, corn, Cajun seasoning, garlic, sugar, pepper and salt.
2. In a small bowl, combine flour and broth until smooth; stir into slow cooker. Add the chicken. Cover and cook on low for 5-6 hours or until chicken and vegetables are tender, adding green beans and cilantro during the last 2 hours of cooking.
3. Remove chicken from slow cooker. When cool enough to handle, remove meat from bones; discard bones. Cut meat into bite-size pieces and return to slow cooker; heat through. Sprinkle servings with cheese.
NOTE Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.