CHICKEN BRUNSWICK STEW
A hearty, Southern stew filled with seasoned pulled chicken potatoes, corn, lima beans and a sweet, spicy savory sauce that's lip-smacking good.
Provided by Lisa Lotts
Categories Main Course
Time 50m
Number Of Ingredients 20
Steps:
- Heat the olive oil over medium heat in a dutch oven. Add the carrots, onions and celery and sprinkle with kosher salt. Sweat the vegetables for 4-5 minutes until they start to soften and the onions and celery begin to look slightly translucent.
- Stir in the garlic and cook for one minute.
- Add the cooked shredded chicken, canned tomatoes, BBQ Sauce, chicken broth, apple cider vinegar, Worcestershire Sauce and molasses. Stir to combine and turn the heat up to high. When the mixture starts to boil, cover with the lid, reduce the heat and simmer for 10 minutes.
- Add the diced potatoes and simmer for an additional 10 minutes. Stir in the lima beans and corn and simmer for 10 more minutes. Taste for seasonings and adjust as necessary.
- Serve with hot sauce on the side and sprinkle each bowl with parsley, chives or cheddar cheese as desired.
Nutrition Facts : Calories 453 kcal, Carbohydrate 63 g, Protein 31 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 70 mg, Sodium 1400 mg, Fiber 7 g, Sugar 24 g, ServingSize 1 serving
CHICKEN, CORN, AND LIMA-BEAN STEW
This Chicken, Corn, and Lima-Bean Stew is rich and satisfying and jam-packed with colorful vegetables.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 45m
Number Of Ingredients 11
Steps:
- Heat oil in a Dutch oven (or other 5-quart pot) over medium-high heat. Add onions, bell pepper, thyme, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until onions begin to brown, 4 to 5 minutes.
- Stir in tomato paste; add chicken, tomatoes, Worcestershire sauce, and 1 1/2 cups water. Bring to a boil; reduce to a simmer. Cover, and cook until chicken is opaque throughout, about 15 minutes.
- Remove chicken from pot; stir in corn and lima beans, and simmer until heated through, about 5 minutes. Meanwhile, shred chicken meat with your fingers or a fork. Return chicken to pot, and stir to combine.
Nutrition Facts : Calories 470 g, Fat 14 g, Fiber 9 g, Protein 42 g
CHICKEN, HAM BRUNSWICK STEW WITH LIMA BEANS, CORN, AND POTATOES
Steps:
- Cut up a pound of Chicken and put it in a large pan with three quarts of water, one large onion, one half pound of lean ham cut into small pieces and simmer gently for two hours. Add three pints of tomatoes, one pint oflima beans, four large Irish potatoes diced, one pint of grated corn, one tablespoon of salt, one fourth teaspoon pepper, a small pod of red pepper. Cover and simmer gently for one more hour stirring frequently to prevent scorching. Add three onces of butter and serve hot. Note: This makes a lot of stew. You will probably want to half or even quarter it, if want to try it before serving it to a group.
Nutrition Facts :
CHICKEN, CORN AND LIMA BEAN STEW
This is another recipe that was in a cookbooklet I received from chef pines506. This would be good served with slices of hot cornbread.
Provided by Dreamgoddess
Categories Stew
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in a dutch oven and add onions, bell pepper, thyme, salt and pepper.
- Cook, stirring, for 4-5 minutes or until onions begin to brown.
- Add tomato paste, chicken, tomatoes, worcestershire sauce, and water.
- Bring to a boil and then reduce heat to a simmer.
- Cover and simmer the chicken for about 15 minutes.
- Remove the chicken from the dutch oven to a platter for shredding.
- Add the corn and lima beans to the dutch oven.
- Simmer while you shred the chicken with two forks.
- Add the chicken back to the dutch oven and stir to combine the ingredients.
- Simmer until the chicken is completely done.
CHICKEN BRUNSWICK STEW
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
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
BRUNSWICK CHICKEN STEW
Brunswick stew is better if made a day ahead and allowed to stand in refrigerator overnight in order for flavors to blend. Serve with a salad and hot bread with butter. Named for Brunswick County, Virginia, was originally made with squirrel and without vegetables, cooked slowly for hours and thickened with stale bread.
Provided by Tonkcats
Categories Stew
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Rinse chicken pieces; drain well.
- Heat butter in a 4 quart cast-iron kettle or Dutch oven.
- Saute sliced onion in butter until golden.
- Add tomatoes, water, thyme, basil, cayenne and salt. Stir to combine well; add chicken pieces.
- Bring to boiling, reduce heat and simmer, covered for 30 minutes.
- Scrub and quarter potatoes; add to kettle after chicken has cooked 30 minutes.
- If using fresh lima beans, add along with potatoes.
- Cook 20 minutes longer.
- Add fresh or f rozen corn and lima beans, if using frozen.
- Cook 5 to 10 minutes or until potatoes are tender.
- Push chicken and vegetables to one side of kettle. Stir bread into broth in kettle until it has disintegrated and broth is thickened.
- Stir chicken, vegetables and broth together.
Nutrition Facts : Calories 503.8, Fat 26.9, SaturatedFat 7.8, Cholesterol 128.9, Sodium 464.6, Carbohydrate 28.6, Fiber 4.5, Sugar 3.7, Protein 36.4
BRUNSWICK STEW (CHICKEN AND LIMA BEAN STEW)
Make and share this Brunswick Stew (Chicken and Lima Bean Stew) recipe from Food.com.
Provided by threeovens
Categories Stew
Time 50m
Yield 8 , 8 serving(s)
Number Of Ingredients 13
Steps:
- Combine flour, garlic and cayenne in a bowl. Add chicken pieces and toss to coat.
- Heat a large pot or Dutch oven over medium high heat. Cook bacon, then remove to plate lined with paper towels.
- Add chicken to pot and cook until browned on all sides, about 8 minutes total. Add onions, peppers and lima beans and cook about 2 minutes. Add tomatoes, vinegar, broth and Worcestershire sauce. Return bacon to pot.
- Bring to a boil, then reduce heat to medium and simmer 30 minutes. Stew liquid will thicken to the consistency of gravy.
Nutrition Facts : Calories 346.2, Fat 20.4, SaturatedFat 6, Cholesterol 99.2, Sodium 452.8, Carbohydrate 16.7, Fiber 3.2, Sugar 4.9, Protein 23.7
SOUTHERN CHICKEN BRUNSWICK STEW
So very good and very filling. This another family cookbook favorite. Could make this once a week and be extremely happy. Of course all of these I post on here are favorites to the whole family.When you have young ones in the house, good recipes are keepers.
Provided by Daydasa
Categories Stew
Time 2h30m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Place chicken in Dutch oven or other heavy stock pot.
- Add enough water to cover well.
- Add onion, celery, salt and pepper.
- Boil until chicken comes off the bone easily.
- Remove chicken to cool.
- To pot add corn, butter beans, tomatoes, potatoes, ketchup and vinager.
- Cook 2 hours or until tender.
- Remove chicken from bones and add to vegetables along with Worchestershire sauce, Tabasco, marjoram and butter.
- Heat through and serve.
Nutrition Facts : Calories 555.5, Fat 27.9, SaturatedFat 9.2, Cholesterol 125.2, Sodium 934.3, Carbohydrate 43.5, Fiber 6.2, Sugar 8.7, Protein 35.1
CHICKEN BRUNSWICK STEW
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
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.
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