Chicken Brunswick Stew (from Paula Deen)
By
Priscilla Smith
@pmsmith
1
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)
- 1In 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.
- 2Drain the chicken and reserve 2 cups of stock. Remove the skin and bones and chop meat.
- 3In 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.
