Paula Deen's recipe for Brunswick stew is made with chicken, and makes enough stew to serve six to eight people. It's made by combining cooked chicken with seasoning and vegetables in a pot, and allowing it to thicken to a stew consistency. It's then served with steamed rice.
Chicken Brunswick Stew
This stew can serve as a main dish, and has received an average of four and a half stars from reviewers. It's featured by The Food Network as an easy-to-make recipe.
Prep Time: 30 min.
Cook Time: 1 hour, 30 min.
Ready In: 2 hours
- 1 fryer chicken, about 2 1/2 pounds
- 28-ounce can crushed tomatoes with 1/3 cup sugar added
- 16-ounce can creamed corn
- 1 cup ketchup
- 1/2 cup barbecue sauce
- 1 tablespoon liquid smoke
- 1 chopped onion
- 1 tablespoon vinegar
- 1 tablespoon Worcestershire sauce
- Ground black pepper
- Celery salt
- Cooked rice
- Bring the chicken and water to a boil in a pot. Cook until the meat is tender, about 45 minutes. Pour out the stock, saving 2 cups. Take the skin and bones off of the chicken, then chop up the meat.
- Put the chicken into a different pot with the rest of the ingredients and let it simmer for half an hour. The stock can be poured in if the stew thickens too much. Pour onto rice to serve.