Chicken Brunswick Stew (from Paula Deen) Recipe

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Chicken Brunswick Stew (from Paula Deen)

Priscilla Smith

By
@pmsmith

My husband loves this recipe. It's a whole comforting meal in one pot.


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Serves:

6-8

Prep:

30 Min

Cook:

1 Hr

Method:

Stove Top

Ingredients

1
2-1/2 pound fryer chicken
water
1
28 oz. can crushed tomatoes, sweetened with 1/3 cup sugar
1
16 oz. can creamed corn
1 c
ketchup
1/2 c
barbecue sauce
1
onion, chopped
1 Tbsp
vinegar
1 Tbsp
worcestershire sauce
salt, pepper, celery salt to taste
cooked rice as accompaniment

Directions Step-By-Step

1
In a large pot, place the chicken and enough water to cover and bring to a boil. Cook chicken until meat falls off the bone, about 45 min.
2
Drain the chicken and reserve 2 cups of stock. Remove the skin and bones and chop meat.
3
In a separate pot, mix the chicken and remaining ingredients (except cooked rice) and simmer slowly for 30 minutes, stirring often. Add a little bit of the stock if the stew becomes too thick. Serve over the cooked rice.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American