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Brunswick Stew

🇺🇸 United States · Southern United States

Servings: 6 Prep: 20 minutes Cook: 60 minutes Total: 1 hour 20 minutes

Ingredients

  • 5 tablespoons canola oil (or margarine or unsalted butter)
  • 2 tablespoons olive oil, for cooking chicken
  • 1 large onion, thinly sliced
  • 3 cloves garlic, minced
  • 3 potatoes, diced
  • 8 oz lima beans, cooked or frozen
  • 10 oz canned corn kernels (or frozen)
  • 3 cups chicken stock
  • 14 oz tomatoes, peeled, seeded, and diced
  • ¾ cup tomato purée
  • 10 frozen okra, sliced
  • 1 stalk celery, chopped
  • 1 cup barbecue sauce
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon brown sugar
  • ½ teaspoon cayenne pepper
  • 6 skinless chicken thighs
  • 12 oz smoked pork, shredded
  • 1 teaspoon smoked paprika
  • Salt, to taste
  • Black pepper, freshly ground, to taste
  • Cornbread, for serving
  • Coleslaw, for serving

Steps

  1. Heat olive oil in a large heavy skillet and sauté chicken thighs until white throughout.
  2. Transfer chicken to a cutting board, shred coarsely, and set aside.
  3. In a cast iron Dutch oven, heat the canola oil (or margarine/butter) over medium heat.
  4. Add onion and sauté, stirring frequently, for 2 minutes until translucent.
  5. Add garlic and sauté, stirring constantly, for 1 minute more.
  6. Add potatoes, celery, lima beans, corn, okra, tomatoes, and tomato purée; stir well.
  7. Pour in chicken stock and bring to a boil.
  8. Cover and cook over medium-low heat for 20 minutes.
  9. Stir in barbecue sauce, Worcestershire sauce, smoked paprika, cayenne pepper, and brown sugar. Season with salt and pepper.
  10. Add reserved shredded chicken and smoked pork; stir well.
  11. Cover and simmer over low to medium heat for 15 minutes, then reduce to low heat and simmer 20 more minutes, stirring frequently.
  12. Adjust seasoning with additional barbecue sauce, salt, pepper, and cayenne pepper as needed.
  13. Serve hot with cornbread and coleslaw.

Source: www.196flavors.com