Brunswick Stew | America's Test Kitchen

Ingredients

• 1 tablespoon vegetable oil
• 1 onion, chopped fine
• 3/4 cup ketchup
• 4 cups water, divided
• 2 pounds boneless, skinless chicken thighs, trimmed
• 1 pound russet potatoes, peeled and cut into 1/2-inch chunks
• 8 ounces kielbasa sausage, sliced 1/4 inch thick
• 6–8 tablespoons cider vinegar
• 2 tablespoons Worcestershire sauce, divided
• 1 tablespoon yellow mustard
• 1 teaspoon garlic powder
• 1 teaspoon table salt
• 1 teaspoon pepper
• 1/4 teaspoon red pepper flakes
• 1 cup canned crushed tomatoes
• 1/2 cup frozen lima beans
• 1/2 cup frozen corn