SMOKY CHICKEN BRUNSWICK STEW
Provided by Guy Fieri
Categories main-dish
Time 2h40m
Yield 6 to 8 servings
Number Of Ingredients 24
Steps:
- Preheat the oven to 350 degrees F.
- Make the chicken marinade by combining the granulated garlic, sugar, paprika, dry mustard, cayenne and some salt and pepper together. Mix well then place the chicken thighs into a resealable plastic bag and pour the dry seasoning over. Seal the bag and shake it around so the chicken is seasoned evenly.
- Transfer the chicken to a roasting pan. Pour over the 2 tablespoons of the chicken stock, the wine, Worcestershire and liquid smoke. Cover tightly with foil then place in the oven and roast for 30 minutes.
- Uncover the foil and continue to cook to roast the chicken, another 30 minutes. Remove the pan from the oven and place on the stovetop. Remove the chicken to a plate and turn the burners on to medium heat.
- Set a large Dutch oven over medium-high heat. Add the bacon and canola oil and cook until brown and the fat has rendered slightly, 7 to 8 minutes. Using a slotted spoon, remove the bacon and set aside. Add the garlic, celery, onions, peppers and potatoes to the Dutch oven and cook in the bacon fat until translucent, 4 to 5 minutes. Using tongs, add the reserved chicken to the Dutch oven. Cook to add a little color, 2 to 3 minutes, then pour in any juices from the roasting pan into the Dutch oven. Use a little water to get any roasted brown bits from the bottom of the pan off. Return the bacon to the Dutch oven, add the tomatoes and their juices and pour in the remaining chicken stock. Stir well, and then simmer for 35 minutes, stirring occasionally.
- Add the BBQ sauce, corn, pinto beans and lima beans to the stew. Stir well and simmer until the chicken is very tender, the vegetables are soft and the beans are heated through, 15 to 20 minutes.
- When done, stir well and taste. Season with salt, pepper and a few dashes of hot sauce. Serve with cornbread and slaw.
BRUNSWICK STEW WITH SMOKED PAPRIKA
I got this recipe from a October 2004 Cooking Light magazine and thought it was very good to be a low fat recipe. It has only 308 calories and 7.5g of fats in a serving. They suggest you use rotisserie chicken to speed up preparation.
Provided by daffy983
Categories < 60 Mins
Time 45m
Yield 1 1/2 cup, 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine first 7 ingredients in a Dutch oven over medium-high heat; bring to a boil.
- Reduce heat to low; simmer 30 minutes or until potatoes are tender, stirring occasionally.
- Stir in chicken, paprika, salt, and pepper; simmer 15 minutes.
Nutrition Facts : Calories 419.1, Fat 8.7, SaturatedFat 2.4, Cholesterol 60.6, Sodium 449.6, Carbohydrate 56.6, Fiber 7.8, Sugar 3.8, Protein 33.2
BRUNSWICK STEW
Brunswick stew dates back to the 1860s, when it was served as a complete meal. We now use it as an accompaniment to barbecues. It is delicious picnic fare when served with country ribs, coleslaw or potato salad. When I make this stew, I double the recipe and freeze small portions so we can enjoy it at several meals. -Alyce Ray, Forest Park, Georgia
Provided by Taste of Home
Categories Dinner
Time 2h5m
Yield 6 quarts.
Number Of Ingredients 16
Steps:
- Place the pork chops, chicken and round steak in a large Dutch oven; cover with water. Cover and cook for 1-1/2 hours or until meat is tender. , Strain stock into another large kettle; refrigerate overnight. Remove bones from meat; dice and place in a separate bowl. Cover and refrigerate overnight. , The next day, skim fat from stock. Add the tomatoes, onion, tomato sauce, vinegar, sugar, garlic and pepper sauce. Simmer, uncovered, for 45 minutes. , Add the kernel corn, cream-style corn and reserved meat; heat through. Stir in bread crumbs; season with salt and pepper.
Nutrition Facts : Calories 151 calories, Fat 3g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 348mg sodium, Carbohydrate 18g carbohydrate (7g sugars, Fiber 2g fiber), Protein 13g protein. Diabetic Exchanges
BRUNSWICK STEW
This recipe has been in my family for many years, ever since we moved to Georgia over 30 years ago. It consists of chicken and salt pork with potatoes, beans and other vegetables. It's both hearty and delicious.
Provided by RENE1959
Categories Soups, Stews and Chili Recipes Stews Brunswick Stew Recipes
Time 3h
Yield 12
Number Of Ingredients 11
Steps:
- In a large pot over high heat, combine the salt pork, chicken and water and bring to a boil. Reduce heat to low, cover and simmer for 45 minutes, or until chicken is tender.
- Remove chicken and allow to cool until easy to handle. Remove meat and discard the skin and bones. Chop meat into bite size pieces and return to the soup.
- Add the potatoes, onions, tomatoes, corn, lima beans, Worcestershire sauce, salt and ground black pepper. Stir well and simmer, uncovered, for 1 hour.
Nutrition Facts : Calories 367.7 calories, Carbohydrate 25.9 g, Cholesterol 70.9 mg, Fat 17.1 g, Fiber 4.2 g, Protein 27.9 g, SaturatedFat 5.2 g, Sodium 495.9 mg, Sugar 4.1 g
BRUNSWICK STEW WITH SMOKED PAPRIKA
Number Of Ingredients 11
Steps:
- Combine first 7 ingredients in a Dutch oven over medium-high heat; bring to a boil. Reduce heat to low; simmer 30 minutes or until potatoes are tender, stirring occasionally. Stir in chicken, paprika, salt, and pepper; simmer 15 minutes.
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- Heat the oil in a large pot, preferably a Dutch oven, over medium-high heat. Working in batches, if necessary, add the chicken and pork to the pot and cook until nicely browned all over, about 11 minutes. Remove pieces with a slotted spoon onto a platter. Set aside.
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- In a large Dutch oven over medium heat on the stovetop, melt the butter. Add the onion, bell pepper, and celery and sauté until soft and translucent, 5-8 minutes.
- Add the garlic and sauté for 2 minutes. Add the paprika, cayenne, Worcestershire sauce, tomatoes and Traeger BBQ Sauce. Let it simmer for 5 minutes. Stir in the chicken and brisket.
- When ready to cook, set the Traeger temperature to 300°F and preheat with the lid closed for 15 minutes. 300 ˚F / 149 ˚C.
- Place the Dutch oven directly on the grill grates, close the lid, and cook for 1 1/2 hours, adding more broth as necessary. The stew should be slightly thick.
- Uncover the stew, and add the lima beans, corn, and okra, if using, and close the lid continue to cook, uncovered, for 30 minutes, or until the vegetables are tender.
- Remove the stew from the grill and season with salt, black pepper, and additional cayenne, to taste. Add vinegar, as desired, to brighten the flavors.
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