Quench MagazineMy Brunswick Stew | Stews | Quench Magazine

Ingredients

• 2 1/2 pounds chicken breast -- skinless, boneless
• 1 large onion -- finely chopped
• 5 ribs cerlery -- 1/2inch slices
• 4 medium carrots -- 1/2 inch slices
• 1 teaspoon redpepper flakes
• 3 qts chicken stock
• 2 1/2 pounds pork roast -- 1/2inch cubes
• 1 can 28oz tomatoes -- crushed
• 1 pound okra -- 1/4inch slices
• 2 cans frozen corn -- thawed
• 4 dashes Tabasco sauce
• 1 can 16 oz tomato sauce