Smoky Chicken Brunswick Stew Recipes

SMOKY MOUNTAIN BRUNSWICK STEW

Smoky Mountain Brunswick Stew image

Where Brunswick stew originated causes heated discussions in the South. Depending on which story you accept, it was created either in Brunswick County, Virginia, in 1828, or on St. Simons Island, Georgia, in 1898. Supporters on both sides hotly dispute which state possesses bragging rights. In Virginia, the basic ingredients are boiled chicken, potatoes, onions, butter beans, corn, and tomatoes. Huge batches simmer for hours, resulting in a thick stew that's eaten with a fork. Virginians serve it as a main dish with bread on the side. In Georgia, the stew is more tomato- and barbecue-based, and usually includes barbecued pork and chicken. There, it's a prized side dish of the best barbecue joints, and real aficionados order it by the bowlful. Most Georgians laugh at the Virginia version that adds butter beans.Our version of Brunswick stew is the best of both worlds, incorporating both pork and chicken like the Georgia version, and adding lima beans in Virginian style. Packed with protein and lots of veggies, this stick-to-your bones stew is ideal for the colder months.

Provided by Southern Living Editors

Categories Stew

Time 1h15m

Yield 13 cups

Number Of Ingredients 16

Ingredients

1 (3-lb) whole chicken, cut up
1 teaspoon salt
1/2 teaspoon paprika
1 tablespoon butter
1 tablespoon canola oil
2 medium onions, chopped
1 medium-size green bell pepper, chopped
3 cups chicken broth
1 (14.5-oz.) can diced tomatoes
1 teaspoon Worcestershire sauce
1 cup barbecue sauce
1/2 teaspoon hot sauce
2 cups frozen whole kernel corn
1 (10-oz.) package frozen baby lima beans
1 (0.75-lb.) package barbecued pork
2 tablespoons chopped fresh parsley

Steps:

Sprinkle chicken with salt and paprika. Melt butter with oil in a large Dutch oven over medium-high heat; add chicken, and cook, turning occasionally, 6 minutes or until browned on all sides. Remove chicken, reserving drippings in Dutch oven. Skin and bone chicken. Cut meat into bite-size pieces.
Add onion and green pepper to reserved drippings in Dutch oven; sauté until tender. Add chicken, chicken broth, next 4 ingredients, and 1 cup water; partially cover, and bring to a boil over medium-high heat. Add corn and next 3 ingredients; cover, reduce heat to low, and simmer 30 minutes.

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

Ingredients

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.

INSTANT POT® BRUNSWICK STEW

Instant Pot® Brunswick Stew image

Brunswick stew is an Eastern NC favorite, made simple in the Instant Pot®!

Provided by Ross Iversen McLeod

Categories Soups, Stews and Chili Recipes Stews Chicken

Time 1h5m

Yield 6

Number Of Ingredients 16

Ingredients

2 (14.5 ounce) cans whole peeled tomatoes
2 russet potatoes, peeled and diced, or more to taste
2 cups chicken broth
1 cup diced onion
¼ cup Worcestershire sauce
¼ cup apple cider vinegar
3 tablespoons ketchup
½ teaspoon red pepper flakes, or to taste
2 (6 ounce) bone-in chicken breast halves
¼ teaspoon seasoned salt, or to taste
1 dash ground thyme
ground black pepper to taste
1 (10 ounce) package frozen corn
1 (10 ounce) package frozen baby lima beans
1 (10 ounce) package frozen sliced okra
¾ cup shredded cooked pork, or to taste

Steps:

Combine tomatoes, potatoes, chicken broth, onion, Worcestershire sauce, vinegar, ketchup, and red pepper flakes in the pot of a multi-functional pressure cooker (such as Instant Pot®). Lay chicken breasts on top; add seasoned salt, thyme, and black pepper. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.
Remove chicken from pot and set on a plate to cool. Place corn, lima beans, and okra into the pot and stir to combine.
Remove skin from chicken, shred the meat off the bones, and return to the pot. Add pork. Seal cooker; select low pressure and cook until vegetables are heated through, about 15 minutes. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.

Nutrition Facts : Calories 312.2 calories, Carbohydrate 44.8 g, Cholesterol 48.9 mg, Fat 4.7 g, Fiber 7.3 g, Protein 24 g, SaturatedFat 1.2 g, Sodium 941.5 mg, Sugar 10.6 g

SMOKY MOUTAIN BRUNSWICK STEW

Smoky Moutain Brunswick Stew image

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.

Provided by Nelda Carnley

Categories Other Soups

Time 40m

Number Of Ingredients 16

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

Steps:

1. Sprinkle 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.

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

Ingredients

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

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