Brunswick Stew - Daring Kitchen

This month's daring kitchen challenge was presented by Wolf’s Den and the challenge was to make a southern classic called Brunswick stew. It normally involves using multiple types of meat, like a combination of chicken and beef, rabbit or pork; whatever you like!
I modified the recipe quite a bit. Firstly I used only chicken pieces and I added a lot more heat than the original recipe called for. I also skipped the bacon. The end result was a lovely spicy chicken stew.

Ingredients

• 1 pound chicken pieces
• 1 large potato cut in chunks
• 2 medium ripe crushed tomatoes
• 2 carrots cut in chunks
• 1 medium diced onions
• 1 can of cannelloni beans
• 3 cubes of chicken bullion
• 1 tbsp of red chilli pepper
• 1 tbsp of ground pepper
• 1 tsp cumin powder
• 2 cups of chicken broth
• Parsley for garnish
• Salt to taste - Taste first and then add, both the chicken bullion and the broth have salt.

Directions
Fry the onions along with the bay leaf, ground pepper, chilli powder and cumin powder. Add the chicken pieces to brown. Then add the rest of the vegetables, broth and the chicken bullion cubes. Let it stew till the chicken and potatoes are done.

I think the next time I would add the bacon, I felt it lacked the smokiness that typical southern dishes have. I LOVED the use of cannelloni beans in this dish, it really thickened up the entire stew as if it had been boiling on the pot for hours. This version just took about 40 minutes.