Chicken Ham Brunswick Stew With Lima Beans Corn And Potatoes Recipes

CHICKEN BRUNSWICK STEW

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.

INSTANT POT BRUNSWICK STEW

Steps:

• Set a 6-quart Instant Pot® to high saute (see Cook's Note) and allow it to heat up for 3 to 4 minutes. Sprinkle the beef with 1 teaspoon salt and a generous amount of pepper. Add 2 tablespoons of the oil to the pot and sear the beef on all sides until golden brown, 7 to 8 minutes. Remove to a paper towel-lined plate with a slotted spoon.
• Add the remaining 1 tablespoon oil to the pot with the carrots, celery and onion and cook, stirring occasionally, until the vegetables are softened, 3 to 4 minutes. Add the tomatoes, sugar, tomato paste, Worcestershire, hot sauce, 2 teaspoons salt and a few grinds of pepper and stir until combined. Add the beef, ham hock, corn, lima beans, peas, potatoes and 2 cups water and stir to combine.
• Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 30 minutes.
• After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid.
• Remove the ham hock, cut off any meat and return it to the stew; discard the bone. Season the stew with salt and pepper and serve with bread, cornbread, biscuits or saltine crackers.

BRUNSWICK STEW WITH CHICKEN, POTATOES, CORN, AND LIMA BEANS RECIPE

Steps:

• Place chicken and 1 1/2 teaspoons of salt in a large Dutch oven; add water to cover the chicken.
• Bring to a boil; cover, reduce the heat to low and simmer for about 2 hours, or until chicken is done and falling from the bone.
• Drain, reserving the broth.
• When cool enough to handle, remove and discard skin from chicken. Remove the chicken from the bones; discard the bones and chop the meat. Put the chopped chicken in a bowl and refrigerate it until it is needed.
• Skim fat from reserved broth. Return broth to Dutch oven; bring to a boil.
• Reduce heat to medium-low and cook, uncovered, until broth has reduced to 2 cups.
• Add the diced potato and simmer 10 minutes. Add the tomato sauce, lima beans, and onion, and simmer an additional 20 minutes.
• Stir in reserved chicken, corn, and remaining ingredients, and simmer an additional 10 to 15 minutes or until vegetables are tender.

HAM 'N' SWISS CHICKEN

Steps:

• In a large bowl, whisk eggs and 1-1/2 cups milk. Add butter, celery and onion; stir in bread cubes., Place half of the mixture in a greased 3-qt. slow cooker; top with half of the ham, cheese and chicken. Combine soup and remaining milk; pour half over chicken. Repeat layers., Cook, covered, on low 4-5 hours or until a thermometer inserted into bread mixture reads 160°.

BRUNSWICK STEW (CHICKEN AND LIMA BEAN STEW)

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.

CHICKEN, CORN, AND LIMA-BEAN STEW

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.

CHICKEN BRUNSWICK STEW

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.