chicken brunswick stew (from paula deen)

Name: Chicken Brunswick Stew (from Paula Deen)
Prep time: 30 min
Cook time: 1 h
Yield: 6
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 cup(s) ketchup; 1/2 cup(s) barbecue sauce; 1 - onion, chopped; 1 tablespoon(s) vinegar; 1 tablespoon(s) worcestershire sauce; - salt, pepper, celery salt to taste; - cooked rice as accompaniment

(1 RATING)

49 Pinches

Priscilla Smith

Baltimore, MD

Updated on Nov 2, 2012

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

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prep time 30 Min

cook time 1 Hr

method Stove Top

yield 6-8 serving(s)

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 cup ketchup
1/2 cup barbecue sauce
1 - onion, chopped
1 tablespoon vinegar
1 tablespoon worcestershire sauce
- salt, pepper, celery salt to taste
- cooked rice as accompaniment

How To Make chicken brunswick stew (from paula deen)

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.

Step 2

Drain the chicken and reserve 2 cups of stock. Remove the skin and bones and chop meat.
Step 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.
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