Chicken Brunswick Stew

Total Time:
2 hr
Prep:
30 min
Cook:
1 hr 30 min

Yield:
6 to 8 servings
Level:
Easy

CATEGORIES
Ingredients
  • 1 (2 1/2-pound) fryer chicken
  • Water
  • 1 (28-ounce) can crushed tomatoes, sweetened with 1/3 cup sugar
  • 1 (16-ounce) can creamed corn
  • 1 cup ketchup
  • 1/2 cup barbecue sauce
  • 1 tablespoon liquid smoke, available in grocery store
  • 1 onion, chopped
  • 1 tablespoon vinegar
  • 1 tablespoon Worcestershire sauce
  • Salt and pepper
  • Celery salt
  • Cooked rice, as accompaniment
Directions

In a large pot, place the chicken and enough water to cover chicken and bring to a boil. Cook chicken until meat falls off the bone, approximately 45 minutes. Drain the chicken and reserve 2 cups of stock. Remove the skin and bones and chop meat.

In a separate pot, mix the chicken and remaining ingredients. Simmer slowly for 30 minutes, stirring often to prevent sticking. Add a little bit of the stock if the stew becomes too thick. Serve stew over steamed rice.

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