Brunswick stew with chicken, tomatoes and corn

Ingredients

• 1.5 kg of chicken, cut into medium-sized pieces
• ½ teaspoon of salt
• ½ teaspoon of pepper
• 60 ml of oil
• 75 g of chopped onion
• 1 kg of tomatoes (blanched, peeled, seeded, and chopped)
• 1 tablespoon of Worcestershire sauce
• 375 ml of chicken velouté
• 60 ml of white wine
• 75 g of canned corn
• 150 g of cooked Lima beans
• 75 g of diced bell pepper
• 1/4 teaspoon of cayenne pepper

Salt and pepper the chicken pieces.

Heat half of the oil in a pan and brown the chicken. Set aside.

In a saucepan, heat the remaining oil and sauté the onion until it is browned.

Add the tomatoes and sauté them.

Add the Worcestershire sauce, the puree, the chicken, and the white wine.

Season and cook for 30 minutes, or until the chicken is cooked through.

Add the corn, Lima beans, bell pepper, and cayenne pepper.

Continue cooking for another 15 minutes.