Brunswick Stew Chicken And Lima Bean Stew Recipes

BRUNSWICK STEW WITH CHICKEN, POTATOES, CORN, AND LIMA BEANS RECIPE

Steps:

• Place chicken and 1 1/2 teaspoons of salt in a large Dutch oven; add water to cover the chicken.
• Bring to a boil; cover, reduce the heat to low and simmer for about 2 hours, or until chicken is done and falling from the bone.
• Drain, reserving the broth.
• When cool enough to handle, remove and discard skin from chicken. Remove the chicken from the bones; discard the bones and chop the meat. Put the chopped chicken in a bowl and refrigerate it until it is needed.
• Skim fat from reserved broth. Return broth to Dutch oven; bring to a boil.
• Reduce heat to medium-low and cook, uncovered, until broth has reduced to 2 cups.
• Add the diced potato and simmer 10 minutes. Add the tomato sauce, lima beans, and onion, and simmer an additional 20 minutes.
• Stir in reserved chicken, corn, and remaining ingredients, and simmer an additional 10 to 15 minutes or until vegetables are tender.

CHICKEN BRUNSWICK STEW

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.

CHICKEN, CORN, AND LIMA-BEAN STEW

Steps:

• Heat oil in a Dutch oven (or other 5-quart pot) over medium-high heat. Add onions, bell pepper, thyme, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until onions begin to brown, 4 to 5 minutes.
• Stir in tomato paste; add chicken, tomatoes, Worcestershire sauce, and 1 1/2 cups water. Bring to a boil; reduce to a simmer. Cover, and cook until chicken is opaque throughout, about 15 minutes.
• Remove chicken from pot; stir in corn and lima beans, and simmer until heated through, about 5 minutes. Meanwhile, shred chicken meat with your fingers or a fork. Return chicken to pot, and stir to combine.

BRUNSWICK CHICKEN STEW

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.