Brunswick Stew With Smoked Paprika Recipes

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SMOKY CHICKEN BRUNSWICK STEW



Smoky Chicken Brunswick Stew image

Provided by Guy Fieri

Categories     main-dish

Time 2h40m

Yield 6 to 8 servings

Number Of Ingredients 24

1 tablespoon granulated garlic
1 tablespoon light brown sugar
2 teaspoons paprika
1 teaspoon dry mustard
2 pinches cayenne pepper
Kosher salt and freshly ground black pepper
10 chicken thighs, bone in and skin on
4 cups low-sodium chicken stock
2 tablespoons white wine
1 tablespoon Worcestershire sauce
1 tablespoon liquid smoke
One 1-pound slab smoked bacon, cut into 1/2-inch pieces
2 tablespoons canola oil
3 cloves garlic, minced
2 ribs celery, diced
1 large yellow onion, diced
1 green bell pepper, seeded and diced
1 large russet potato, peeled and cut 3/4-inch dice
One 28-ounce can diced fire-roasted tomatoes
1 cup BBQ sauce
1 cup frozen corn kernels, thawed
One 15 1/2-ounce can pinto beans, drained
One 15 1/4-ounce can lima beans, drained
Hot sauce, to finish

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



Brunswick Stew With Smoked Paprika image

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

2 cups cubed yukon gold potatoes
2 cups thinly sliced yellow onions
2 cups frozen corn kernels, thawed
1 cup frozen baby lima bean, thawed
1/2 cup tomato sauce
2 (14 ounce) cans fat-free low-sodium chicken broth
2 slices bacon, cut crosswise into 1/2-inch strips
3 cups shredded cooked chicken breasts
1/2 teaspoon sweet spanish smoked paprika
1/2 teaspoon kosher salt
1/4 teaspoon ground red pepper

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 WITH SMOKED PAPRIKA



BRUNSWICK STEW WITH SMOKED PAPRIKA image

Number Of Ingredients 11

2 cups (3/4-inch) cubed Yukon gold potato
2 cups thinly sliced yellow onion
2 cups frozen corn kernels, thawed
1 cup frozen baby lima beans, thawed
1/2 cup tomato sauce
2 (14-ounce) cans fat-free, less-sodium chicken broth $
2 bacon slices, cut crosswise into 1/2-inch strips $
3 cups shredded cooked chicken breast $
1/2 teaspoon sweet Spanish smoked paprika
1/2 teaspoon kosher salt
1/4 teaspoon ground red pepper

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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