Chickenbrunswickstew Recipes

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BRUNSWICK STEW



Brunswick Stew image

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

4 ounces diced salt pork
2 pounds chicken parts
8 cups water
3 potatoes, cubed
3 onions, chopped
1 (28 ounce) can whole peeled tomatoes, chopped
2 cups canned whole kernel corn
1 (10 ounce) package frozen lima beans
1 tablespoon Worcestershire sauce
½ teaspoon salt
¼ teaspoon ground black pepper

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

CHICKEN BRUNSWICK STEW



Chicken Brunswick Stew image

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

1 (3 -4 lb) chicken, cooked, deboned, and cut into pieces
2 (14 ounce) cans tomatoes, undrained
1 (16 ounce) package frozen lima beans
1 (16 ounce) package frozen corn
1 1/2 cups ketchup
2 medium potatoes, cooked and mashed
2 onions, chopped
1 tablespoon Worcestershire sauce
1/4 cup margarine
5 -6 cups chicken broth
salt
black pepper
hot sauce
red pepper flakes

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

CHICKEN BRUNSWICK STEW



Chicken Brunswick Stew image

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

1/4 cup butter, cubed
2 medium onions, chopped
6 cups chicken broth, divided
5 cups cubed cooked chicken
1 package (16 ounces) frozen corn, thawed
1 package (16 ounces) frozen lima beans, thawed
4 medium potatoes, peeled and diced
3 cans (14-1/2 ounces each) diced tomatoes, undrained
2 celery ribs, chopped
1 cup water
1/4 teaspoon each dried basil, marjoram and thyme
1/4 teaspoon hot pepper sauce
1 tablespoon cornstarch

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.

CHICKEN BRUNSWICK STEW



Chicken Brunswick Stew image

Cooked chicken is microwaved with tomatoes, onions, lima beans, corn and okra in this quick and easy stew perfect for leftovers.

Provided by sal

Categories     Soups, Stews and Chili Recipes     Stews     Chicken

Time 1h

Yield 6

Number Of Ingredients 10

2 ½ pounds chopped, cooked chicken
2 cups water
1 teaspoon ground black pepper
½ teaspoon salt
4 tomatoes, sliced
1 ½ onions, chopped
1 (16 ounce) package frozen lima beans, thawed
1 (16 ounce) package frozen corn kernels, thawed
1 (16 ounce) package frozen okra, thawed
1 bay leaf

Steps:

  • In a large, microwave safe bowl, combine chicken, water, pepper and salt. Microwave on high 15 minutes. Stir in tomatoes, onions, limas, corn, okra and bay leaf. Microwave 7 minutes. Remove bay leaf and microwave 15 minutes more, stirring occasionally, until tender.

Nutrition Facts : Calories 615.2 calories, Carbohydrate 41.8 g, Cholesterol 147.6 mg, Fat 25 g, Fiber 10.2 g, Protein 57.7 g, SaturatedFat 6.8 g, Sodium 339.3 mg, Sugar 9.9 g

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.

JACK'S BRUNSWICK STEW



Jack's Brunswick Stew image

Provided by Trisha Yearwood

Categories     main-dish

Time 3h45m

Yield 16 (1 cup) servings

Number Of Ingredients 12

1 pound Boston butt pork roast
1 pound fresh chicken or hen, bone in
1 pound boneless beef chuck roast
1 pound red potatoes, peeled and quartered
2 1/2 teaspoons ground black pepper
1/8 teaspoon ground cayenne pepper
1 small sweet onion, such as Vidalia, chopped
6 cups canned whole peeled tomatoes
3/4 cup ketchup
2 tablespoons Worcestershire sauce
2 1/2 teaspoons salt
32 ounces (4 cups) cream-style white corn

Steps:

  • Place the pork and chicken in a 1 1/2 gallon stock pot with enough water to cover. Cook at a medium simmer for 2 hours, or until the meat is very tender, skimming occasionally. Remove the meat to a bowl and reserve the stock. Meanwhile, in a separate large stockpot, do the same to the beef. Remove the beef and discard the broth.
  • Place the potatoes in a medium saucepan, cover with water and simmer until tender.
  • Remove and discard the bones and skin from all of the cooked meat, pull apart or cut into chunks and process in a food processor or meat grinder until ground. Put 2 pints of the reserved pork and chicken stock into a 1 1/2 gallon stock pot, reserve the rest for another use. Add the ground meats to the stock. Dissolve the black pepper and the cayenne pepper in 1 tablespoon water, and add to the stew.
  • Add to the onion and tomato to the food processor, process well and add it to the meat mixture with the ketchup and Worcestershire sauce. Process in the food processor the cooked potatoes, then add to the stew, stirring until any lumps are removed. Stir in the salt. At this point, the stew should be soupy not watery. If the stew is too thick to stir easily with a flat spatula or pancake turner, thin it slightly with more reserved pork and chicken stock. Cook for 30 minutes, stirring constantly.
  • Puree and add the corn, then continue to cook the stew over very low heat for 1 hour, stirring often and scraping the bottom of the stock pot with a flat spatula or pancake turner to avoid scorching.

BRUNSWICK CHICKEN



Brunswick Chicken image

Provided by Dorothy Sweet

Categories     Chicken     Poultry     Tomato     Vegetable     Stew     Fall     Bon Appétit     Pennsylvania

Yield Serves 4

Number Of Ingredients 9

3 tablespoons vegetable oil
1 3 1/2-pound fryer chicken, cut into 8 pieces
1 medium onion, chopped
1 green bell pepper, cut into 3/4-inch pieces
3 large garlic cloves, chopped
1 14 1/2-ounce can Italian-style stewed tomatoes
1 11-ounce can whole kernel corn with juices
1 10-ounce package frozen large lima beans
1 1/2 teaspoons dried thyme

Steps:

  • Heat oil in heavy large skillet over high heat. Season chicken with salt and pepper. Add chicken to skillet and sauté until brown, turning occasionally, about 15 minutes. Transfer chicken to plate. Pour off all but 2 tablespoons fat from skillet. Add onion, bell pepper and garlic and sauté until tender, about 5 minutes. Return chicken to skillet. Add tomatoes, corn, lima beans and thyme. Bring mixture to simmer. Reduce heat to medium, cover and simmer until chicken is tender, about 30 minutes. Transfer chicken to platter; tent with foil to keep warm. Boil liquid until reduced to sauce consistency, stirring occasionally, about 8 minutes. Season sauce with salt and pepper. Spoon sauce over chicken.

CHICKEN BRUNSWICK STEW



Chicken Brunswick Stew image

Yield serves 6 to 8

Number Of Ingredients 11

One 2 1/2-pound fryer
One 28-ounce can crushed tomatoes, sweetened with 1/3 cup sugar
One 16-ounce can creamed corn
1 cup ketchup
1/2 cup prepared barbecue sauce
1 tablespoon liquid smoke (available in a bottle at grocery store)
1 onion, chopped
1 tablespoon vinegar
1 tablespoon Worcestershire sauce
Salt and pepper to taste
Celery salt to taste

Steps:

  • In a large pot, boil chicken until meat falls off bone, approximately 45 minutes; drain (reserve 1 to 2 cups of stock). Remove skin and bones; chop meat. In a separate pot, mix chicken and remaining ingredients. Simmer slowly for about 30 minutes, stirring often to prevent sticking. (Add a little bit of stock if stew gets too thick.) Serve over steamed rice.

BRUNSWICK STEW ( CHICKEN & PORK )



Brunswick Stew ( Chicken & Pork ) image

A favorite stew recipe in my house as well as that of our frequent dinner guests. Meal in one with bread and butter. Prep time does not include pulling the chicken and pork which can be done a day or so in advance of making the stew.

Provided by Caryn

Categories     Stew

Time 3h20m

Yield 6-8 serving(s)

Number Of Ingredients 14

1 1/2 lbs cooked chicken breasts
1 1/4 lbs cooked pork
2 (14 1/2 ounce) cans diced tomatoes
1 (16 ounce) package frozen whole kernel corn, thawed
1 (16 ounce) package frozen butter beans
1 medium onion, chopped
1 (16 ounce) can chicken broth
1 (12 ounce) bottle Heinz ketchup
1/2 cup white vinegar
1/2 cup Worcestershire sauce
1/4 cup brown sugar, firmly packed
1 tablespoon salt
1 tablespoon pepper
2 -3 tablespoons hot sauce

Steps:

  • I boil 1 1/2 pounds chicken breasts (with bone) and purchase 1 1/4 pounds of smoked pulled pork from our local barbeque joint.
  • If you are unable to get smoked pulled pork and still want the smoked flavor use liquid smoke.
  • In a 6 quart dutch oven, stir together onion, chicken broth, ketchup, vinegar, Worcestershire sauce, brown sugar, salt, pepper, and hot sauce.
  • Add thawed corn and butter beans; stir.
  • Add tomatoes; stir.
  • Lastly, stir in pulled chicken and pork.
  • Cover and simmer over low heat, stirring occasionally, 2 1/2 to 3 hours.

Nutrition Facts : Calories 745, Fat 24.5, SaturatedFat 7.9, Cholesterol 172.7, Sodium 2732.9, Carbohydrate 63.5, Fiber 7.2, Sugar 28.9, Protein 69.2

CHICKEN AND BRISKET BRUNSWICK STEW RECIPE - (4.3/5)



Chicken and Brisket Brunswick Stew Recipe - (4.3/5) image

Provided by lovemygolden

Number Of Ingredients 17

2 large onions, chopped
2 garlic cloves, minced
1 tablespoon vegetable oil
1 1/2 tablespoons jarred beef soup base
2 pounds skinned and boned chicken breasts
1 (28-oz.) can fire-roasted crushed tomatoes
1 (12-oz.) package frozen white shoepeg or whole kernel corn
1 (10-oz.) package frozen cream-style corn, thawed
1 (9-oz.) package frozen baby lima beans
1 (12-oz.) bottle chili sauce
1 tablespoon brown sugar
1 tablespoon yellow mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon coarsely ground pepper
1 pound chopped barbecued beef brisket (without sauce)
1 tablespoon fresh lemon juice
Hot sauce (optional)

Steps:

  • Sauté onions and garlic in hot oil in a 7.5-qt. Dutch oven over medium-high heat 3 to 5 minutes or until tender. Stir together beef soup base and 2 cups water, and add to Dutch oven. Stir in chicken and next 9 ingredients. Bring to a boil. Cover, reduce heat to low, and cook, stirring occasionally, 2 hours. Uncover and shred chicken into large pieces using 2 forks. Stir in brisket and lemon juice. Cover and cook 10 minutes. Serve with hot sauce, if desired. Note: We tested with Superior Touch Better Than Bouillon Beef Base and Muir Glen Organic Fire Roasted Crushed Tomatoes. Southern Living OCTOBER 2011

CHICKEN AND BEEF BRUNSWICK STEW



Chicken and Beef Brunswick Stew image

Festivals in North Carolina wouldn't be the same without this popular stew. A thick hearty blend of meats, vegetables and seasonings in a savory tomato-based broth, it's a special main dish for a crowd.-Judi Brinegar, Liberty, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 2h45m

Yield about 8 quarts (25-30 servings).

Number Of Ingredients 19

4 large onions, halved and thinly sliced
1/4 cup butter, cubed
1 broiler/fryer chicken (3 to 4 pounds), cut up
8 cups water
2 cans (28 ounces each) crushed tomatoes
1-3/4 cups ketchup
1 can (6 ounces) tomato paste
1 can (10-3/4 ounces) condensed tomato soup, undiluted
2 medium jalapeno peppers, seeded and chopped
3 teaspoons salt
1 teaspoon Worcestershire sauce
1 teaspoon hot pepper sauce
1 teaspoon pepper
2 pounds ground beef, cooked and drained
1 pound cubed fully cooked ham
1 package (16 ounces) frozen cut green beans
1 package (16 ounces) frozen butter beans
1 package (16 ounces) frozen corn
6 cups hot mashed potatoes (without added milk and butter)

Steps:

  • In a large stockpot, saute onions in butter until tender. Add chicken and water. Bring to a boil. Reduce heat; cover and simmer for 1 hour., Remove chicken; when cool enough to handle, remove meat from bones. Discard bones and dice meat. Skim fat from broth; return chicken to broth. , Stir in the next 14 ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour or until vegetables are tender. Stir in potatoes; heat through.

Nutrition Facts : Calories 244 calories, Fat 9g fat (3g saturated fat), Cholesterol 44mg cholesterol, Sodium 800mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 4g fiber), Protein 17g protein.

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LOVE & BEST DISHES: CHICKEN BRUNSWICK STEW RECIPE - YOUTUBE
Chicken Brunswick Stew Recipe - This easy Brunswick Stew recipe with chicken is an awesome cold-weather soup recipe that is bringing back memories for Paula!...
From youtube.com


VIRGINIA BRUNSWICK STEW - THE SEASONED MOM
2020-09-22 Add chicken, diced tomatoes, corn, lima beans, okra (if using), brown sugar, vinegar, Worcestershire sauce, salt and pepper. Stir well. Cover and simmer for about 1 hour, stirring occasionally. The stew should be very thick. To thicken the stew, simmer uncovered. To thin, add more broth or water.
From theseasonedmom.com


CHICKEN BRUNSWICK STEW PAULA DEEN BEST RECIPES
What is Brunswick stew recipe? This Pioneer Woman Brunswick stew recipe is a tomato-based Southern stew that incorporates barbecue sauce for added smoky flavor! It’s generally made with chicken, pork, or ground beef. Additionally, a number of diced and chopped vegetables are thrown in to make a delicious and diverse stew that you won’t want ...
From findrecipes.info


QUICK BRUNSWICK STEW (READY IN 20 MINUTES) - PLAIN CHICKEN
2015-01-14 Prep Time 5 mins. Cook Time 20 mins. Total Time 25 mins. Quick Brunswick Stew – ready in 20 minutes! Pulled pork, chicken, lima beans, corn, chicken broth, BBQ sauce, tomato sauce – throw everything in the pot, bring to a boil and simmer for a few minutes. SO delicious! We made this two weeks in a row. We couldn't get enough of it!
From plainchicken.com


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