Chicken Brunswick Stew
Source of Recipe
PAULA DEEN
Recipe Introduction
Recipe Summary
Prep Time: 30 minutesCook Time: 1 hour 30 minutes
Yield: 6 to 8 servings
List of Ingredients
1 (2 1/2-pound) fryer chicken
Water
1 (28-ounce) can crushed tomatoes, sweetened with 1/3 cup sugar
1 (16-ounce) can creamed corn
1 cup ketchup
1/2 cup barbecue sauce
1 tablespoon liquid smoke, available in grocery store
1 onion, chopped
1 tablespoon vinegar
1 tablespoon Worcestershire sauce
Salt and pepper
Celery salt
Cooked rice, as accompaniment
Recipe
In a large pot, place the chicken and enough water to cover chicken and
bring to a boil. Cook chicken until meat falls off the bone, approximately
45 minutes. Drain the chicken and reserve 2 cups of stock. Remove the skin
and bones and chop meat.
In a separate pot, mix the chicken and remaining ingredients. Simmer
slowly for 30 minutes, stirring often to prevent sticking. Add a little
bit of the stock if the stew becomes too thick. Serve stew over steamed
rice.
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