Best Brunswick Chicken Recipes

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CHICKEN BRUNSWICK STEW



Chicken Brunswick Stew image

Everyone will warm up to this hearty stew after a long day of sledding, skiing or other fun activities in the frosty outdoors. Use leftover or rotisserie chicken to keep the preparation easy.-Patty Stremsterfer, Pleasant Plains, Illinois

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 14 servings (about 5 quarts).

Number Of Ingredients 13

1/4 cup butter, cubed
2 medium onions, chopped
6 cups chicken broth, divided
5 cups cubed cooked chicken
1 package (16 ounces) frozen corn, thawed
1 package (16 ounces) frozen lima beans, thawed
4 medium potatoes, peeled and diced
3 cans (14-1/2 ounces each) diced tomatoes, undrained
2 celery ribs, chopped
1 cup water
1/4 teaspoon each dried basil, marjoram and thyme
1/4 teaspoon hot pepper sauce
1 tablespoon cornstarch

Steps:

  • In a stockpot, melt butter. Add onions; saute until tender. Stir in 5 cups broth, chicken, corn, beans, potatoes, tomatoes, celery, water, herbs and pepper sauce. Bring to a boil. Reduce heat; cover and simmer for 45 minutes., Combine cornstarch and remaining broth until smooth; gradually stir into stew. Bring to a boil; cook and stir for 2 minutes or until slightly thickened.

Nutrition Facts : Calories 393 calories, Fat 15g fat (5g saturated fat), Cholesterol 91mg cholesterol, Sodium 1124mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 5g fiber), Protein 35g protein.

CHICKEN AND BEEF BRUNSWICK STEW



Chicken and Beef Brunswick Stew image

Festivals in North Carolina wouldn't be the same without this popular stew. A thick hearty blend of meats, vegetables and seasonings in a savory tomato-based broth, it's a special main dish for a crowd.-Judi Brinegar, Liberty, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 2h45m

Yield about 8 quarts (25-30 servings).

Number Of Ingredients 19

4 large onions, halved and thinly sliced
1/4 cup butter, cubed
1 broiler/fryer chicken (3 to 4 pounds), cut up
8 cups water
2 cans (28 ounces each) crushed tomatoes
1-3/4 cups ketchup
1 can (6 ounces) tomato paste
1 can (10-3/4 ounces) condensed tomato soup, undiluted
2 medium jalapeno peppers, seeded and chopped
3 teaspoons salt
1 teaspoon Worcestershire sauce
1 teaspoon hot pepper sauce
1 teaspoon pepper
2 pounds ground beef, cooked and drained
1 pound cubed fully cooked ham
1 package (16 ounces) frozen cut green beans
1 package (16 ounces) frozen butter beans
1 package (16 ounces) frozen corn
6 cups hot mashed potatoes (without added milk and butter)

Steps:

  • In a large stockpot, saute onions in butter until tender. Add chicken and water. Bring to a boil. Reduce heat; cover and simmer for 1 hour., Remove chicken; when cool enough to handle, remove meat from bones. Discard bones and dice meat. Skim fat from broth; return chicken to broth. , Stir in the next 14 ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour or until vegetables are tender. Stir in potatoes; heat through.

Nutrition Facts : Calories 244 calories, Fat 9g fat (3g saturated fat), Cholesterol 44mg cholesterol, Sodium 800mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 4g fiber), Protein 17g protein.

BRUNSWICK STEW GEORGIA STYLE ( CHICKEN & PORK )



Brunswick Stew Georgia Style ( Chicken & Pork ) image

Make and share this Brunswick Stew Georgia Style ( Chicken & Pork ) recipe from Food.com.

Provided by johnvac52

Categories     Stew

Time 2h20m

Yield 3 1/2 Quarts

Number Of Ingredients 19

4 celery ribs
2 carrots
1 medium onion
1 whole chicken
2 quarts water
2 teaspoons salt
1 teaspoon black pepper
1 lb shredded pork
3/4 cup barbecue sauce
1/2 cup ketchup
1/4 cup Worcestershire sauce
2 cups peeled and chopped potatoes
1 (10 ounce) package frozen lima beans, thawed
1 (16 ounce) package frozen whole kernel corn, thawed
1 (16 ounce) package frozen white shoepeg corn, thawed
1 cup mirepoix (diced Celery, Carrot and Onion sauted in butter)
1 bay leaf
1 (28 ounce) can whole tomatoes
hot sauce

Steps:

  • Cut celery, carrots, and onion in half; combine vegetables, chicken and next 3 ingredients in a large stockpot.
  • Bring mixture to a boil; reduce heat and simmer 1 hour or until chicken is very tender.
  • Bone and shred chicken.
  • Pour broth through a wire mesh strainer into a bowl, discarding vegetables; return broth to stockpot and add remaining ingredients.
  • Bring to a boil, reduce heat and simmer for 1 hour or desired thickness.
  • Remove and discard bay leaf.

Nutrition Facts : Calories 1691, Fat 75.9, SaturatedFat 21.9, Cholesterol 387.4, Sodium 2853, Carbohydrate 138.3, Fiber 19.4, Sugar 35.9, Protein 120.2

SMOKY CHICKEN BRUNSWICK STEW



Smoky Chicken Brunswick Stew image

Provided by Guy Fieri

Categories     main-dish

Time 2h40m

Yield 6 to 8 servings

Number Of Ingredients 24

1 tablespoon granulated garlic
1 tablespoon light brown sugar
2 teaspoons paprika
1 teaspoon dry mustard
2 pinches cayenne pepper
Kosher salt and freshly ground black pepper
10 chicken thighs, bone in and skin on
4 cups low-sodium chicken stock
2 tablespoons white wine
1 tablespoon Worcestershire sauce
1 tablespoon liquid smoke
One 1-pound slab smoked bacon, cut into 1/2-inch pieces
2 tablespoons canola oil
3 cloves garlic, minced
2 ribs celery, diced
1 large yellow onion, diced
1 green bell pepper, seeded and diced
1 large russet potato, peeled and cut 3/4-inch dice
One 28-ounce can diced fire-roasted tomatoes
1 cup BBQ sauce
1 cup frozen corn kernels, thawed
One 15 1/2-ounce can pinto beans, drained
One 15 1/4-ounce can lima beans, drained
Hot sauce, to finish

Steps:

  • Preheat the oven to 350 degrees F.
  • Make the chicken marinade by combining the granulated garlic, sugar, paprika, dry mustard, cayenne and some salt and pepper together. Mix well then place the chicken thighs into a resealable plastic bag and pour the dry seasoning over. Seal the bag and shake it around so the chicken is seasoned evenly.
  • Transfer the chicken to a roasting pan. Pour over the 2 tablespoons of the chicken stock, the wine, Worcestershire and liquid smoke. Cover tightly with foil then place in the oven and roast for 30 minutes.
  • Uncover the foil and continue to cook to roast the chicken, another 30 minutes. Remove the pan from the oven and place on the stovetop. Remove the chicken to a plate and turn the burners on to medium heat.
  • Set a large Dutch oven over medium-high heat. Add the bacon and canola oil and cook until brown and the fat has rendered slightly, 7 to 8 minutes. Using a slotted spoon, remove the bacon and set aside. Add the garlic, celery, onions, peppers and potatoes to the Dutch oven and cook in the bacon fat until translucent, 4 to 5 minutes. Using tongs, add the reserved chicken to the Dutch oven. Cook to add a little color, 2 to 3 minutes, then pour in any juices from the roasting pan into the Dutch oven. Use a little water to get any roasted brown bits from the bottom of the pan off. Return the bacon to the Dutch oven, add the tomatoes and their juices and pour in the remaining chicken stock. Stir well, and then simmer for 35 minutes, stirring occasionally.
  • Add the BBQ sauce, corn, pinto beans and lima beans to the stew. Stir well and simmer until the chicken is very tender, the vegetables are soft and the beans are heated through, 15 to 20 minutes.
  • When done, stir well and taste. Season with salt, pepper and a few dashes of hot sauce. Serve with cornbread and slaw.

SLOW COOKER CHICKEN BRUNSWICK STEW



Slow Cooker Chicken Brunswick Stew image

This stew is sweet, tangy, and delicious. It is from my Husbands Grandma who lives in Fairfax, Virginia. Don't be scared off by the long list of ingredients, it is super easy to put together. It is very addictive. Great on a cold winter day!

Provided by Munchkin Mama

Categories     Stew

Time 3h10m

Yield 8-10 serving(s)

Number Of Ingredients 13

2 large onions, chopped
6 boneless skinless chicken breast halves
2 (15 ounce) cans creamed corn
1 (28 ounce) can crushed tomatoes
1 (12 ounce) jar chili sauce
1 (14 1/2 ounce) can chicken broth
1/4 cup Worcestershire sauce
3 tablespoons butter or 3 tablespoons margarine, cut up
2 tablespoons cider vinegar
2 teaspoons mustard powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon hot pepper sauce (such as Tabasco)

Steps:

  • Place chopped onion in a 4-qt. slow cooker. Cut each chicken breast in half and place over onion.
  • Add corn and remaining ingredients. Cook on high for 4 hours or until chicken is tender. Remove chicken, shred with a fork, and return the meat back to the stew. Enjoy!
  • A lot of times I will cook a whole chicken and assemble the stew as directed, using the already cooked meat. If you try this, reduce the heat to low and just let it simmer in the crock pot for a couple of hours.

CHICKEN BRUNSWICK STEW (PAULA DEEN)



Chicken Brunswick Stew (Paula Deen) image

I'm a fan of Paula Deen of the Food Network--good food on the table quick. It looked on TV, but when I set out to make it myself, I wasn't sure of this list of ingredients, not being from the south myself. I had never heard of Brunswick Stew, but after trying it, I'll definitely be making it again.

Provided by SharleneW

Categories     Stew

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 14

1 (2 1/2 lb) broiler-fryer chickens
water
1 (28 ounce) can crushed tomatoes
1/3 cup sugar (or less(I didn't use any)
1 (16 ounce) can creamed corn
1 cup ketchup
1/2 cup barbecue sauce
1 tablespoon liquid smoke
1 onion, chopped
1 tablespoon vinegar
1 tablespoon Worcestershire sauce
salt and pepper
celery salt
cooked rice, as accompaniment

Steps:

  • Place chicken in a large pot and add enough water to cover.
  • Bring to a boil.
  • Turn heat down and simmer until chicken is falling-off-the-bone done (about 45 minutes).
  • Drain chicken, reserving 2 cups of the stock.
  • When chicken cools, remove the skin and bones and chop meat.
  • In clean pot, mix remaining ingredients with chopped chicken and 1 cup of the reserved stock.
  • If stew becomes to thick, add additional stock.
  • Serve over steamed rice.

CHICKEN BRUNSWICK STEW



Chicken Brunswick Stew image

Cooked chicken is microwaved with tomatoes, onions, lima beans, corn and okra in this quick and easy stew perfect for leftovers.

Provided by sal

Categories     Soups, Stews and Chili Recipes     Stews     Chicken

Time 1h

Yield 6

Number Of Ingredients 10

2 ½ pounds chopped, cooked chicken
2 cups water
1 teaspoon ground black pepper
½ teaspoon salt
4 tomatoes, sliced
1 ½ onions, chopped
1 (16 ounce) package frozen lima beans, thawed
1 (16 ounce) package frozen corn kernels, thawed
1 (16 ounce) package frozen okra, thawed
1 bay leaf

Steps:

  • In a large, microwave safe bowl, combine chicken, water, pepper and salt. Microwave on high 15 minutes. Stir in tomatoes, onions, limas, corn, okra and bay leaf. Microwave 7 minutes. Remove bay leaf and microwave 15 minutes more, stirring occasionally, until tender.

Nutrition Facts : Calories 615.2 calories, Carbohydrate 41.8 g, Cholesterol 147.6 mg, Fat 25 g, Fiber 10.2 g, Protein 57.7 g, SaturatedFat 6.8 g, Sodium 339.3 mg, Sugar 9.9 g

CHICKEN BRUNSWICK STEW



Chicken Brunswick Stew image

Brunswick Stew, named after the city of Brunswick, Georgia, is a thick stew usually containing chicken and lima beans or okra. I remember my grandmother serving Brunswick stew when I was a child. This version comes from Rachel, my MIL. A note from her says that she uses about five chicken breasts instead of a whole chicken. The amount of chicken broth is unspecified; I estimated the amount below. I also estimated the size of the whole chicken. Time to make includes cooking the chicken.

Provided by janem123

Categories     Low Cholesterol

Time 4h

Yield 6 serving(s)

Number Of Ingredients 14

1 (3 -4 lb) chicken, cooked, deboned, and cut into pieces
2 (14 ounce) cans tomatoes, undrained
1 (16 ounce) package frozen lima beans
1 (16 ounce) package frozen corn
1 1/2 cups ketchup
2 medium potatoes, cooked and mashed
2 onions, chopped
1 tablespoon Worcestershire sauce
1/4 cup margarine
5 -6 cups chicken broth
salt
black pepper
hot sauce
red pepper flakes

Steps:

  • Combine all ingredients in a large saucepan.
  • Bring to a boil, reduce heat to low, and cook for 3 hours, stirring occasionally.

Nutrition Facts : Calories 821.1, Fat 40.4, SaturatedFat 11.1, Cholesterol 170.1, Sodium 1567.5, Carbohydrate 62, Fiber 8.4, Sugar 20.8, Protein 55.4

BRUNSWICK STEW (CHICKEN/PORK/BEEF)



Brunswick Stew (Chicken/Pork/Beef) image

When growing up in Georgia, I felt BBQ wasn't BBQ with out some Brunswick Stew. This is a great recipe. Warning: it makes a lot. But, it freezes well, so not to worry.

Provided by Pokey in San Antonio

Categories     Pork

Time 4h20m

Yield 15-20 serving(s)

Number Of Ingredients 18

2 lbs fryer chickens
2 lbs pork butt
2 lbs chuck roast
3 quarts water
3 lbs potatoes (peeled or cubed)
3 cups onions (chopped)
1 (28 ounce) can diced tomatoes
1 (17 ounce) can creamed corn
1 (14 ounce) bottle catsup
1 tablespoon jalapeno (chopped)
1/4 cup red wine
3 tablespoons lemon juice
2 tablespoons dry sherry
2 teaspoons paprika
1 tablespoon brown sugar
1 teaspoon black pepper
1 teaspoon cayenne pepper
1 teaspoon crushed red pepper flakes

Steps:

  • Combine three meats in large pot and cover with water. Bring to a boil, then reduce heat and simmer for 1 hour or until meat is tender.
  • Remove meat and reserve broth. When cool, shred or chop meat.
  • Add potatoes and onions to broth and cook over medium heat until tender.
  • Add meat and remaining ingredients, bring to a boil. Reduce heat and simmer for 2 1/2 hours, stirring often.
  • Serve with your favorite BBQ. I prefer Carolina-style Pulled Pork sandwiches recipe#152801.

Nutrition Facts : Calories 598.9, Fat 30.1, SaturatedFat 10.5, Cholesterol 134.9, Sodium 644.8, Carbohydrate 37.3, Fiber 3.9, Sugar 12.4, Protein 42.7

SOUTHERN CHICKEN BRUNSWICK STEW



Southern Chicken Brunswick Stew image

So very good and very filling. This another family cookbook favorite. Could make this once a week and be extremely happy. Of course all of these I post on here are favorites to the whole family.When you have young ones in the house, good recipes are keepers.

Provided by Daydasa

Categories     Stew

Time 2h30m

Yield 6-8 serving(s)

Number Of Ingredients 16

1 whole broiler-fryer chicken, cut up
1 onion, quartered
2 celery ribs, diced
1 teaspoon salt
1/4 teaspoon pepper
16 1/2 ounces white shoepeg corn
10 ounces frozen butter beans
1 lb canned tomato
2 small potatoes, cubed
1/3 cup ketchup
2 -3 tablespoons white vinegar
1 tablespoon brown sugar
1 teaspoon Worcestershire sauce
1/2 teaspoon Tabasco sauce
2 -3 tablespoons butter
1/4 teaspoon dried marjoram

Steps:

  • Place chicken in Dutch oven or other heavy stock pot.
  • Add enough water to cover well.
  • Add onion, celery, salt and pepper.
  • Boil until chicken comes off the bone easily.
  • Remove chicken to cool.
  • To pot add corn, butter beans, tomatoes, potatoes, ketchup and vinager.
  • Cook 2 hours or until tender.
  • Remove chicken from bones and add to vegetables along with Worchestershire sauce, Tabasco, marjoram and butter.
  • Heat through and serve.

Nutrition Facts : Calories 555.5, Fat 27.9, SaturatedFat 9.2, Cholesterol 125.2, Sodium 934.3, Carbohydrate 43.5, Fiber 6.2, Sugar 8.7, Protein 35.1

BRUNSWICK STEW GEORGIA STYLE ( CHICKEN & PORK ) RECIPE



Brunswick Stew Georgia Style ( Chicken & Pork ) Recipe image

Provided by bubbles7380

Number Of Ingredients 19

4 celery ribs
2 carrots
1 medium onion
1 whole chicken
2 quarts water
2 teaspoons salt
1 teaspoon black pepper
1 lb shredded pork
3 ⁄4 cup barbecue sauce
1 ⁄2 cup ketchup
1 ⁄4 cup Worcestershire sauce
2 cups peeled and chopped potatoes
1 (10 ounce) package frozen lima beans, thawed
1 (16 ounce) package frozen whole kernel corn, thawed
1 cup mirepoix (diced Celery, Carrot and Onion sautéed in butter)
1 cup mirepoix (diced Celery, Carrot and Onion sauted in butter)
1 bay leaf
1 (28 ounce) can whole tomatoes
hot sauce

Steps:

  • Cut celery, carrots, and onion in half; combine vegetables, chicken and next 3 ingredients in a large stockpot. Bring mixture to a boil; reduce heat and simmer 1 hour or until chicken is very tender. Bone and shred chicken. Pour broth through a wire mesh strainer into a bowl, discarding vegetables; return broth to stockpot and add remaining ingredients. Bring to a boil, reduce heat and simmer for 1 hour or desired thickness. Remove and discard bay leaf. serve with cornbread

CHICKEN BRUNSWICK STEW (FROM PAULA DEEN)



Chicken Brunswick Stew (from Paula Deen) image

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

Provided by Priscilla Smith

Categories     Chicken

Time 1h30m

Number Of Ingredients 11

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

Steps:

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

BRUNSWICK STEW (CHICKEN AND LIMA BEAN STEW)



Brunswick Stew (Chicken and Lima Bean Stew) image

Make and share this Brunswick Stew (Chicken and Lima Bean Stew) recipe from Food.com.

Provided by threeovens

Categories     Stew

Time 50m

Yield 8 , 8 serving(s)

Number Of Ingredients 13

3 tablespoons flour
2 garlic cloves, minced
1/4 teaspoon cayenne
2 lbs boneless chicken thighs, cubed
2 slices bacon, cut into 1-inch pieces
2 cups onions, thinly sliced
1 red bell pepper, cut into 1/2-inch strips
1 green bell pepper, cut into 1/2-inch strips
10 ounces lima beans, thawed if frozen
1 (14 1/2 ounce) can diced tomatoes
1 tablespoon cider vinegar
1 cup chicken broth
1 tablespoon Worcestershire sauce

Steps:

  • Combine flour, garlic and cayenne in a bowl. Add chicken pieces and toss to coat.
  • Heat a large pot or Dutch oven over medium high heat. Cook bacon, then remove to plate lined with paper towels.
  • Add chicken to pot and cook until browned on all sides, about 8 minutes total. Add onions, peppers and lima beans and cook about 2 minutes. Add tomatoes, vinegar, broth and Worcestershire sauce. Return bacon to pot.
  • Bring to a boil, then reduce heat to medium and simmer 30 minutes. Stew liquid will thicken to the consistency of gravy.

Nutrition Facts : Calories 346.2, Fat 20.4, SaturatedFat 6, Cholesterol 99.2, Sodium 452.8, Carbohydrate 16.7, Fiber 3.2, Sugar 4.9, Protein 23.7

BRUNSWICK CHICKEN STEW



Brunswick Chicken Stew image

Brunswick stew is better if made a day ahead and allowed to stand in refrigerator overnight in order for flavors to blend. Serve with a salad and hot bread with butter. Named for Brunswick County, Virginia, was originally made with squirrel and without vegetables, cooked slowly for hours and thickened with stale bread.

Provided by Tonkcats

Categories     Stew

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients 13

3 lbs broiler-fryer chickens, cut into 8 pieces
1 teaspoon butter or 1 teaspoon margarine
1 medium onion, sliced
1 (16 ounce) can whole tomatoes
2 cups water
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried basil leaves
1/4 teaspoon cayenne
3/4 teaspoon salt
3 medium potatoes
1 cup lima beans (fresh) or 1 cup lima beans (frozen)
1 cup fresh corn or 1 cup frozen corn
2 slices white bread (fresh) or 2 slices whole wheat bread, cubed (fresh)

Steps:

  • Rinse chicken pieces; drain well.
  • Heat butter in a 4 quart cast-iron kettle or Dutch oven.
  • Saute sliced onion in butter until golden.
  • Add tomatoes, water, thyme, basil, cayenne and salt. Stir to combine well; add chicken pieces.
  • Bring to boiling, reduce heat and simmer, covered for 30 minutes.
  • Scrub and quarter potatoes; add to kettle after chicken has cooked 30 minutes.
  • If using fresh lima beans, add along with potatoes.
  • Cook 20 minutes longer.
  • Add fresh or f rozen corn and lima beans, if using frozen.
  • Cook 5 to 10 minutes or until potatoes are tender.
  • Push chicken and vegetables to one side of kettle. Stir bread into broth in kettle until it has disintegrated and broth is thickened.
  • Stir chicken, vegetables and broth together.

Nutrition Facts : Calories 503.8, Fat 26.9, SaturatedFat 7.8, Cholesterol 128.9, Sodium 464.6, Carbohydrate 28.6, Fiber 4.5, Sugar 3.7, Protein 36.4

BRUNSWICK CHICKEN



Brunswick Chicken image

Provided by Dorothy Sweet

Categories     Chicken     Poultry     Tomato     Vegetable     Stew     Fall     Bon Appétit     Pennsylvania

Yield Serves 4

Number Of Ingredients 9

3 tablespoons vegetable oil
1 3 1/2-pound fryer chicken, cut into 8 pieces
1 medium onion, chopped
1 green bell pepper, cut into 3/4-inch pieces
3 large garlic cloves, chopped
1 14 1/2-ounce can Italian-style stewed tomatoes
1 11-ounce can whole kernel corn with juices
1 10-ounce package frozen large lima beans
1 1/2 teaspoons dried thyme

Steps:

  • Heat oil in heavy large skillet over high heat. Season chicken with salt and pepper. Add chicken to skillet and sauté until brown, turning occasionally, about 15 minutes. Transfer chicken to plate. Pour off all but 2 tablespoons fat from skillet. Add onion, bell pepper and garlic and sauté until tender, about 5 minutes. Return chicken to skillet. Add tomatoes, corn, lima beans and thyme. Bring mixture to simmer. Reduce heat to medium, cover and simmer until chicken is tender, about 30 minutes. Transfer chicken to platter; tent with foil to keep warm. Boil liquid until reduced to sauce consistency, stirring occasionally, about 8 minutes. Season sauce with salt and pepper. Spoon sauce over chicken.

BRUNSWICK STEW ( CHICKEN & PORK )



Brunswick Stew ( Chicken & Pork ) image

A favorite stew recipe in my house as well as that of our frequent dinner guests. Meal in one with bread and butter. Prep time does not include pulling the chicken and pork which can be done a day or so in advance of making the stew.

Provided by Caryn

Categories     Stew

Time 3h20m

Yield 6-8 serving(s)

Number Of Ingredients 14

1 1/2 lbs cooked chicken breasts
1 1/4 lbs cooked pork
2 (14 1/2 ounce) cans diced tomatoes
1 (16 ounce) package frozen whole kernel corn, thawed
1 (16 ounce) package frozen butter beans
1 medium onion, chopped
1 (16 ounce) can chicken broth
1 (12 ounce) bottle Heinz ketchup
1/2 cup white vinegar
1/2 cup Worcestershire sauce
1/4 cup brown sugar, firmly packed
1 tablespoon salt
1 tablespoon pepper
2 -3 tablespoons hot sauce

Steps:

  • I boil 1 1/2 pounds chicken breasts (with bone) and purchase 1 1/4 pounds of smoked pulled pork from our local barbeque joint.
  • If you are unable to get smoked pulled pork and still want the smoked flavor use liquid smoke.
  • In a 6 quart dutch oven, stir together onion, chicken broth, ketchup, vinegar, Worcestershire sauce, brown sugar, salt, pepper, and hot sauce.
  • Add thawed corn and butter beans; stir.
  • Add tomatoes; stir.
  • Lastly, stir in pulled chicken and pork.
  • Cover and simmer over low heat, stirring occasionally, 2 1/2 to 3 hours.

Nutrition Facts : Calories 745, Fat 24.5, SaturatedFat 7.9, Cholesterol 172.7, Sodium 2732.9, Carbohydrate 63.5, Fiber 7.2, Sugar 28.9, Protein 69.2

CHICKEN AND BRISKET BRUNSWICK STEW RECIPE - (4.3/5)



Chicken and Brisket Brunswick Stew Recipe - (4.3/5) image

Provided by lovemygolden

Number Of Ingredients 17

2 large onions, chopped
2 garlic cloves, minced
1 tablespoon vegetable oil
1 1/2 tablespoons jarred beef soup base
2 pounds skinned and boned chicken breasts
1 (28-oz.) can fire-roasted crushed tomatoes
1 (12-oz.) package frozen white shoepeg or whole kernel corn
1 (10-oz.) package frozen cream-style corn, thawed
1 (9-oz.) package frozen baby lima beans
1 (12-oz.) bottle chili sauce
1 tablespoon brown sugar
1 tablespoon yellow mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon coarsely ground pepper
1 pound chopped barbecued beef brisket (without sauce)
1 tablespoon fresh lemon juice
Hot sauce (optional)

Steps:

  • Sauté onions and garlic in hot oil in a 7.5-qt. Dutch oven over medium-high heat 3 to 5 minutes or until tender. Stir together beef soup base and 2 cups water, and add to Dutch oven. Stir in chicken and next 9 ingredients. Bring to a boil. Cover, reduce heat to low, and cook, stirring occasionally, 2 hours. Uncover and shred chicken into large pieces using 2 forks. Stir in brisket and lemon juice. Cover and cook 10 minutes. Serve with hot sauce, if desired. Note: We tested with Superior Touch Better Than Bouillon Beef Base and Muir Glen Organic Fire Roasted Crushed Tomatoes. Southern Living OCTOBER 2011

CHICKEN BRUNSWICK STEW



CHICKEN BRUNSWICK STEW image

Categories     Soup/Stew     Chicken

Yield 10 Servings

Number Of Ingredients 19

SOUTHERN LIVING MAGAZINE'S BRUNSWICK STEW
1 (3 lb.) whole chicken (we use 2.5 lbs. boneless skinless chicken breast)
1.5 cups chopped onion
1 cup chopped green bell pepper
1 tablespoon vegetable oil
3 (16 oz.) cans whole peeled tomatoes, undrained and chopped
1 (8 oz.) can tomato sauce
1/4 cup sugar
3 tablespoons white vinegar
2 tablespoons Worcestershire sauce
2 tablespoons all-purpose flour
1 cup water
1 lb. red potatoes, peeled and cubed
1 tablespoon hot sauce (we use a lot more)
1.5 teaspoons salt
1/2 teaspoon ground turmeric
1/2 teaspoon pepper
1 (16 oz.) can whole kernel corn, drained
1 (16 oz.) can lima beans, drained

Steps:

  • Directions: 1. COOK chicken in a large Dutch oven in boiling water to cover 45 minutes or until done. 2. REMOVE chicken from broth, reserving broth for another use. Cool chicken. Skin, bone, and chop chicken. 3. SAUTE onion and bell pepper in hot oil in Dutch oven until tender. Add chicken, tomato, and next four ingredients. 4. COMBINE flour and 1 cup water, whisking until smooth. Stir into chicken mixture. Add potato and next five ingredients. 5. COVER and cook over medium heat, stirring occasionally, 20 to 30 minutes (until potatoes are tender). Add corn and lima beans, and cook 10 minutes.

BRUNSWICK CHICKEN STEW



BRUNSWICK CHICKEN STEW image

Categories     Soup/Stew     Chicken     Stew     Winter

Yield 10

Number Of Ingredients 11

1 (4 lb) chicken, cut up with excess fat and skin removed
1 large 28 oz can diced or pulped tomatoes
1 tsp salt
2 (14.75 oz) cans green beans drained
1/2 tsp pepper
2 medium chopped yellow onions
1 (14.75 oz) can lima beans drained
3 to 4 stalks celery, chopped
3 medium chopped carrots
3 (14.75 oz) cans white sweet cream style corn
2 Russet potatoes, cut up

Steps:

  • Put chicken in a stew pot with salt and pepper and enough water to cover it. Cook with the onion and celery about 40 minutes until chicken is tender. Remove the chicken and cut it up in morsel size piece. Chicken broth can be cooled in refrigerator until fat congeals and can be removed. Cook potatoes and carrots in the chicken broth until tender, roughly 15 minutes.. Add tomatoes, drained green beans and lima beans. Keep warm to marinate 15 minutes. Add 3 cans of creamed corn last. Warm and correct seasoning, salt and pepper. Delicious with corn bread.

NEW BRUNSWICK CHICKEN FRICOT



New Brunswick Chicken Fricot image

I found this on the Celebrate Canada website, posted for ZWT. I haven't made it yet so the servings are a guess. The amount of salt seems excessive to me.

Provided by puppitypup

Categories     Chicken

Time 1h45m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 (3 -4 lb) whole chickens, quartered
4 tablespoons butter
1 1/2 tablespoons salt (OR LESS)
1 large onion, diced
6 cups boiling water
4 teaspoons savory
3 cups potatoes, peeled and diced
3 cups carrots, diced
pepper

Steps:

  • In large saucepan, fry chicken in butter over medium heat for 30 minutes. Add salt and pepper.
  • Meanwhile, prepare vegetables. Add onion and continue to cook for 10 minutes.
  • Add boiling water and savory and simmer for 20 minutes or until chicken is tender.
  • Remove chicken pieces from pot and allow to cool.
  • Bring stock to a boil and add vegetables. Reduce heat and simmer for 20 minutes.
  • Meanwhile remove chicken meat from bones. Add chicken meat to vegetables and stock and simmer 20 minutes or longer.

Nutrition Facts : Calories 716.5, Fat 46.8, SaturatedFat 17.4, Cholesterol 190.9, Sodium 2919.6, Carbohydrate 32.3, Fiber 6, Sugar 6.2, Protein 41.3

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