Smoky Moutain Brunswick Stew

Nelda Carnley Recipe

By Nelda Carnley BamaNama

This is a recipe I got from a flyier from Southern Living. It is very good and easy to make. The only thing I did different is I baked my chicken whole and I used Curly's Barbeque in the bowl you can buy at Wal Mart. I will be cooking this again.


Recipe Rating:
 1 Rating
Prep Time:
Cook Time:
Cooking Method:
Stove Top

Ingredients

1
(3) pound chicken, cut up
1 tsp
salt
1/2 tsp
paprika
1 Tbsp
butter
Find more recipes at goboldwithbutter.com
1 Tbsp
oil
2 medium
onions, chopped
1 medium
green bell pepper, chopped
3 c
chicken broth
1
(14.5 oz) can diced tomatoes
1 tsp
worcestershire sauce
1 c
barbecue sauce
1/2 tsp
hot sauce
2 c
frozen whole kernel corn
1
(10 oz) package frozen butterbeans
3/4 lb
packaged barbecue pork
find more delicious recipes at www.porkbeinspired.com
2 Tbsp
choppped parsley
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Directions Step-By-Step

1
Sprinkle chicken with salt and paprika. Heat butter and oil in large Dutch over over medium-high heat, add chicken, and cook 6 minutes or until browned on all sides. Remove from pan, reserving drippings. Skin and bone chicken, cut into bite size pieces, set aside. Add onion and green pepper to drippings in Dutch oven, saute' until tender. Add chicken, chicken broth, 1 cup water, tomatoes and next 3 ingredients, bring to boil. Add corn, butterbeans, pork and parsley. Reduce heat and let simmer until vegetables are done about 30 to 45 minutes.

About this Recipe

Main Ingredient: Chicken
Regional Style: American