Lunch: Brunswick Stew for Three Recipe

Ingredients

2 cups water
2 bone-in chicken thighs (about 3/4 pounds), skin removed
1 small onion, finely chopped
1/4 cup diced fully cooked ham
1 can (14-1/2 ounces) diced tomatoes
1 medium potato, peeled and cubed
1/3 cup cream-style corn
1/3 cup frozen lima beans
2 teaspoons Worcestershire sauce
4 drops hot pepper sauce
Dash pepper
Dash cayenne pepper

Instructions

In a large saucepan, combine the water, chicken, onion and ham. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
Remove chicken; cool slightly. Remove meat from bones; discard bones. Cut meat into bite-size pieces; return to the pan.
Add the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until potato is tender, stirring occasionally.

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