Chicken Brunswick Stew (from Paula Deen)
By
Priscilla Smith
@pmsmith
1
★★★★★ 1 vote5
Ingredients
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12-1/2 pound fryer chicken
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·water
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128 oz. can crushed tomatoes, sweetened with 1/3 cup sugar
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116 oz. can creamed corn
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1 cketchup
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1/2 cbarbecue sauce
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1onion, chopped
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1 Tbspvinegar
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1 Tbspworcestershire sauce
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·salt, pepper, celery salt to taste
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·cooked rice as accompaniment
How to Make Chicken Brunswick Stew (from Paula Deen)
- 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.