Smoky Chicken Brunswick Stew Recipes

BRUNSWICK STEW WITH BRISKET AND PULLED PORK

Steps:

• The first step is very important in order to properly season your Brunswick Stew.
• Over medium heat, combine olive oil, onions, bell pepper, and celery.
• Sauté until softened and slightly browned. This usually takes about 10 minutes.
• Add garlic and sauté for about 3 more minutes.
• Gradually add your meats to the sauté mixture, coating all of the meat with it.
• This makes sure that your meat stays smoky and doesn't get overpowered by all of the other delicious flavors that are about to be piled on top of it.
• One ingredient at a time, add the chicken stock first, then the tomatoes, corn, BBQ sauce or ketchup, Worcestershire sauce, and all of your other spices.
• Cayenne pepper adds a nice kick to this masterpiece.
• Be sure to add liquid first so that the vegetables don't burn.
• Bring all ingredients to a nice, rolling boil and then knock it down to a simmer.
• Once the boiling has calmed down, stir occasionally until an hour has passed and your stew will be finished.
• Serve immediately with warm bread, some crackers, or a dinner roll.

BRUNSWICK STEW

Steps:

• Using a Dutch oven or large stock pot, add butter and olive oil; place over medium-high heat. Once hot, add onion and sauté, stirring occasionally, for 5-6 minutes or until onion has softened.
• Add garlic and continue sautéing for 1-2 more minutes.
• Add chicken broth, tomato sauce, lima beans, okra, corn, cream-style corn and tomatoes; stir until well combined. Bring to a boil, stirring occasionally.
• Reduce heat to a low, cover and simmer for 20 minutes.
• Add bbq sauce, Worcestershire sauce, vinegar, hot sauce, salt, pepper and thyme; stir until well combined. Cover and let simmer for 10 minutes.
• Add shredded meat; stir until well combined. Continue simmering for 5-10 more minutes, or until meat is heated through.
• Divide into bowls and {optional} Serve with cornbread.

SMOKY MOUNTAIN BRUNSWICK STEW

Steps:

• Sprinkle chicken with salt and paprika. Melt butter with oil in a large Dutch oven over medium-high heat; add chicken, and cook, turning occasionally, 6 minutes or until browned on all sides. Remove chicken, reserving drippings in Dutch oven. Skin and bone chicken. Cut meat into bite-size pieces.
• Add onion and green pepper to reserved drippings in Dutch oven; sauté until tender. Add chicken, chicken broth, next 4 ingredients, and 1 cup water; partially cover, and bring to a boil over medium-high heat. Add corn and next 3 ingredients; cover, reduce heat to low, and simmer 30 minutes.

SMOKY CHICKEN BRUNSWICK STEW

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 (AKA BBQ STEW)

Steps:

• In a large Dutch oven, heat your olive oil over medium heat. Saute the onions, bell pepper, and celery until soft (about 10 minutes). Stir in the garlic and cook another 3-4 minutes.
• Slowly stir in the chicken thighs, brisket, and pulled pork. Pour in the chicken stock, canned tomatoes, corn, ketchup, BBQ sauce, Worcestershire sauce, salt, pepper, and hot sauce.
• Bring the stew to a boil and reduce the heat to a simmer. Place a lid on the pot and simmer, stirring occasionally, for 45 minutes or until thickened to desired consistency.
• Serve warm with crusty bread.

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.

ONE-HOUR BRUNSWICK STEW

Steps:

• Heat 1 tablespoon of the oil in a large Dutch oven over medium-high. Add chicken, meaty side down, and cook 7 minutes. Turn over, and cook 1 minute. Transfer to a plate.
• Heat remaining 1 tablespoon oil in Dutch oven. Add smoked sausage. Cook, stirring often, until browned, about 6 minutes. Add potatoes, onion, celery, carrots, and garlic. Cook over medium-high, stirring occasionally, until vegetables soften, 5 minutes. Add tomato paste; cook, stirring often, 1 minute. Stir in stock, vinegar, Dijon, thyme, salt, pepper, and tomatoes. Bring to a boil.
• Return chicken to Dutch oven. Reduce heat to medium, and simmer 10 minutes. Remove chicken; let stand 10 minutes. Stir okra and beans into Dutch oven, and cook until tender, about 20 minutes. Remove from heat. Shred chicken, discarding bones, and stir into stew.

SMOKY MOUTAIN BRUNSWICK STEW

Steps:

• 1. Sprinkle chicken with salt and paprika. Heat butter and oil in large Dutch over over medium-high heat, add chicken, and cook 6 minutes or until browned on all sides. Remove from pan, reserving drippings. Skin and bone chicken, cut into bite size pieces, set aside. Add onion and green pepper to drippings in Dutch oven, saute' until tender. Add chicken, chicken broth, 1 cup water, tomatoes and next 3 ingredients, bring to boil. Add corn, butterbeans, pork and parsley. Reduce heat and let simmer until vegetables are done about 30 to 45 minutes.