Chicken Brunswick Stew (from Paula Deen)

Name: Chicken Brunswick Stew (from Paula Deen)
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6-8
Cuisine: American
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

Chicken Brunswick Stew (from Paula Deen) Recipe

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By Priscilla Smith
@pmsmith

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

Rating:

★★★★★ 1 vote5

Serves:

6-8

Prep:

30 Min

Cook:

1 Hr

Method:

Stove Top

Ingredients

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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

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.
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 (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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