Smoky Moutain Brunswick Stew
By
Nelda Carnley
@BamaNama
1
This is a recipe I got from a flyier from Southern Living. It is very good and easy to make. The only thing I did different is I baked my chicken whole and I used Curly's Barbeque in the bowl you can buy at Wal Mart. I will be cooking this again.
Rating:
★★★★★ 1 vote5
Prep:
5 Min
Cook:
35 Min
Method:
Stove Top
Ingredients
- 1
- (3) pound chicken, cut up
- 1 tsp
- salt
- 1/2 tsp
- paprika
- 1 Tbsp
- butter
- 1 Tbsp
- oil
- 2 medium
- onions, chopped
- 1 medium
- green bell pepper, chopped
- 3 c
- chicken broth
- 1
- (14.5 oz) can diced tomatoes
- 1 tsp
- worcestershire sauce
- 1 c
- barbecue sauce
- 1/2 tsp
- hot sauce
- 2 c
- frozen whole kernel corn
- 1
- (10 oz) package frozen butterbeans
- 3/4 lb
- packaged barbecue pork
- 2 Tbsp
- choppped parsley
How to Make Smoky Moutain Brunswick Stew
- 1Sprinkle chicken with salt and paprika. Heat butter and oil in large Dutch over over medium-high heat, add chicken, and cook 6 minutes or until browned on all sides. Remove from pan, reserving drippings. Skin and bone chicken, cut into bite size pieces, set aside. Add onion and green pepper to drippings in Dutch oven, saute' until tender. Add chicken, chicken broth, 1 cup water, tomatoes and next 3 ingredients, bring to boil. Add corn, butterbeans, pork and parsley. Reduce heat and let simmer until vegetables are done about 30 to 45 minutes.
