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Brunswick Stew

Created by Dissie on January 11, 2012

4 large skinless boneless chicken breasts (uncooked)
1 stalk celery, diced
1 large onion, chopped
1 bell pepper, chopped
1 tablespoon oil
3 (16 ounce) cans tomatoes, undrained and chopped (snip with scissors while still in can)
1 (8 ounce) can tomato sauce
1/4 cup sugar
3 tablespoons white vinegar
2 tablespoons worcestershire sauce
2 tablespoons all purpose flour

Step 1: Place chicken in a large dutch oven, add water to cover. Bring to a boil and reduce heat to simmer chicken until done. (About 20 minutes).
Step 2: Remove chicken from water, and set aside. Drain water.
Step 3: Cook celery, onion and bell pepper in the same dutch oven with oil, stirring frequently. Meanwhile, shred chicken with 2 forks.
Step 4: Add chicken, tomatoes, tomato sauce, sugar, vinegar and worcestershire sauce to the sauteed onions and bell pepper.
Step 5: Combine flour and 1 cup water, stirring until smooth. Stir flour mixture into the dutch oven and chicken mixture.
Step 6: Add potatoes, pork and beans with juice, hot sauce, salt, turmeric and pepper. Cover and simmer for 30 minutes to cook potatoes.
Step 7: Add drained corn and drained lima beans. Continue to cook another 10 minutes or until thoroughly heated.