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 vote5
Serves:
6-8
Prep:
30 Min
Cook:
1 Hr
Method:
Stove Top
Ingredients
-
12-1/2 pound fryer chicken
-
·water
-
128 oz. can crushed tomatoes, sweetened with 1/3 cup sugar
-
116 oz. can creamed corn
-
1 cketchup
-
1/2 cbarbecue sauce
-
1onion, chopped
-
1 Tbspvinegar
-
1 Tbspworcestershire sauce
-
·salt, pepper, celery salt to taste
-
·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.
