Brunswick Stew (New York Times) - CookEatShare

Sprinkle the chicken with 1 tsp. of the salt and paprika. In a deep kettle, heat the butter and brown the chicken on all sides. Add in the onions and green pepper and cook till the onion is transparent. Add in the water, tomatoes with their liquid, parsley, remaining salt, Tabasco and Worcestershire sauce and bring to a boil. Cover, reduce the heat and simmer for thirty min. Add in the corn and lima beans and cook twenty min longer. Blend the flour in a little cool water and gradually stir into the stew. Cook, stirring, ten min longer.Serve in flat soup plates.