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chicken brunswick stew (from paula deen)

(1 rating)
pmsmith avatar
Recipe by
Priscilla Smith
@pmsmith
Baltimore, MD

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

►
(1 rating)
yield 6 -8
prep time 30 Min
cook time 1 Hr
method Stove Top

Ingredients For chicken brunswick stew (from paula deen)

  • 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

How To Make chicken brunswick stew (from paula deen)

  • 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.
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Categories & Tags for Chicken Brunswick Stew (from Paula Deen):

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