Brunswick Stew with Smoked Paprika

This recipe is said to have originated in Brunswick County, Virginia, in the 1800s. We spiced it up with a little smoked Spanish paprika (available at gourmet specialty stores and some supermarkets). Use rotisserie chicken to speed up preparation. The strong, smoky flavors in this dish pair well with Champagne or sparkling wine. It's a delicious combination that could become a regular autumn weeknight treat.

Yield: 6 servings (serving size: about 1 1/2 cups)

Ingredients

• 2  cups  (3/4-inch) cubed Yukon gold potato
• 2  cups  thinly sliced yellow onion
• 2  cups  frozen corn kernels, thawed
• 1  cup  frozen baby lima beans, thawed
• 1/2  cup  tomato sauce
• 2  (14-ounce) cans fat-free, less-sodium chicken broth
• 2  bacon slices, cut crosswise into 1/2-inch strips
• 3  cups  shredded cooked chicken breast
• 1/2  teaspoon  sweet Spanish smoked paprika
• 1/2  teaspoon  kosher salt
• 1/4  teaspoon  ground red pepper

Preparation

Combine first 7 ingredients in a Dutch oven over medium-high heat; bring to a boil. Reduce heat to low; simmer 30 minutes or until potatoes are tender, stirring occasionally. Stir in chicken, paprika, salt, and pepper; simmer 15 minutes.

Nutritional Information

Calories:

308 (22% from fat)

Fat:

7.5g (sat 2.4g,mono 3g,poly 1.4g)

Protein:

29.4g

Carbohydrate:

31.6g

Fiber:

4.9g

Cholesterol:

65mg

Iron:

2.2mg

Sodium:

645mg

Calcium:

36mg