Chicken Brunswick Stew

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

Yield:
6 to 8 servings
Level:
Easy

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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4.1 126
Very tasty my family loved it. item not reviewed by moderator and published
Actually, I liked the recipe.For me, the sweet combination of chicken, and barbeque/ tomato base with hint of sugar provides a lovely stew. I have a weak spot for a beautiful ham. I added 2 lbs, Cooking it to almost burnt edges, shredding it along with 2 lbs of cooked shredded chicken Increasing the amount of tomato by adding another 15 oz. of crushed tomatoes. Adding lightly sauteed sweet onion (three small with bag of frozen baby Limas and using frozen Picsweet cream corn (both cooked almost to done in microwave before adding them to stew mixture Perfectly shredded meat, with vegetables that still offer a little firmness with each bite (no limp wimp veggies here thanks in a slightly sweet with smoky flavor Brunswick stew. Thanks Paula! item not reviewed by moderator and published
This one was a miss. For real Brunswick Stew, you need to add just a little hot sauce, and lima beans. Some people use potatoes. I have used them and I have left them out. Most people in the south put pork in it. I boil a few porkchops and use them, and just a little of the broth, but not much because it will make the stew greasy. The key is vinegar, not barbecue sauce. A vinegar based barbecue sauce would work but don't add too much. Leave off the celery salt, and I've never heard of eating it over rice, but I guess you could. item not reviewed by moderator and published
This is not even close to right. Add small-diced potatoes, FROZEN corn and Lima beans, chicken (use leftover turkey and/or pork, or any small game you can shoot - grill if you want and BBQ it if you want. Skip the sugar, ketchup, creamed corn. I typically don't add additional BBQ sauce, but it depends on what you like. This recipe is nauseating. Way to sweet and no Lima beans or potatoes. The combination of tomatoes, corn and Lima beans is the classic combination. This is great cooked in the crock pot or kept warm on the stove (or wood stove if winter if you think you could lose power . item not reviewed by moderator and published
Who could give this any thing other than a 5?I made this in the crock pot, let it cook 6 hours on low.My family loved it! Thanks again Food Network! item not reviewed by moderator and published
As always, Paula you're the greatest! I love you and your food. item not reviewed by moderator and published
Tasty and easy!! item not reviewed by moderator and published
Great barbecue recipe for those of us who don't eat pork (or beef). I omit the sugar as we have a diabetic in the house and it is still very good. I also don't use a sweet BBQ sauce - a hickory smoked type works best. I like to add a can of whole kernel corn as well as the cream style corn and let it simmer for an hour or so on low heat to avoid sticking. This is one of my family's favorites and it's very easy to prepare. item not reviewed by moderator and published
This recipe was not gross but it wasn't great either. Matter of fact I wouldn't even say it's that good. One of the other reviews was right on when they stated it tasted like a plate of ketchup and bbq sauce. I used the Paula Dean Classic BBQ sauce and ALL of the ingredients mentioned. NOT a win in my opinion. item not reviewed by moderator and published
OK i did try this but I added my own little flare to it. I used turkey breast (had one in the freeze that needed to be used). I cooked it in the crock pot over night and it just fell off the bone. instead of cream corn I used whole kernel corn, can diced potatoes, sweet peas, lima beans and hominy (and strain each can before putting it in the pot). I also added chopped garlic and used 2 tablespoons of both liquid smoke and worcestershire sauce. and instead of ketchup I used 1/2 can of tomato paste. Don't be afraid to use extra salt, pepper and celery salt. I let it cook on high in the crock pot for a few hours then turned it down to low for a few more. finally turning it on warm. I served it w/ some sweet corn bread and it was a HUGE hit.. This turned out amazing and better then a lot of restaurants I have eaten in. item not reviewed by moderator and published

Not what you're looking for? Try:

Smoky Chicken Brunswick Stew

Recipe courtesy of Guy Fieri