Chicken Brunswick Stew (from Paula Deen)

Chicken Brunswick Stew (from Paula Deen)

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Priscilla Smith

By
@pmsmith

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

Rating:

★★★★★ 1 vote

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

How to Make Chicken Brunswick Stew (from Paula Deen)

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.

Printable Recipe Card

About Chicken Brunswick Stew (from Paula Deen)

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



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