Chicken Brunswick Stew From Paula Deen Recipes

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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 (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.

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