Hello everybody, it’s me, Dave, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, mom's 70's brunswick chicken stew. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Mom's 70's Brunswick Chicken Stew is one of the most favored of current trending foods on earth. It is appreciated by millions every day. It is easy, it is fast, it tastes yummy. Mom's 70's Brunswick Chicken Stew is something that I’ve loved my entire life. They are fine and they look wonderful.
Brunswick stew is a hearty, Southern-style stew that's packed full of meat and veggies and has a slightly sweet flavor from either chili sauce or ketchup. The original Brunswick stew was made with squirrel meat, but this slow-cooker version features shredded chicken. This Brunswick stew recipe includes shredded pork and chicken thighs.
To begin with this recipe, we must first prepare a few ingredients. You can have mom's 70's brunswick chicken stew using 17 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Mom's 70's Brunswick Chicken Stew:
- Prepare Ingredients
- Get 3 lb broiler-fryer chicken
- Prepare 1 tbsp salt
- Prepare 2 quart water
- Prepare 1/4 lb ham, cubed
- Take 2 onions, chopped
- Make ready 1 green bell pepper, chopped
- Take 2 tbsp fresh parsley, chopped
- Get 1 can (16-ounce) tomatoes, drained and chopped
- Prepare 1 can (16-ounce) corn, drained
- Prepare 1 packages (10-ounce) frozen baby lima beans
- Prepare 1 packages (10-ounce) frozen okra
- Get 1 1/2 tsp sea salt
- Make ready 1/2 tsp ground black pepper
- Make ready 1/2 tsp thyme
- Make ready 1 bay leaf
- Prepare 2 tsp hot sauce
Cooked chicken is microwaved with tomatoes, onions, lima beans, corn and okra in this quick and easy stew perfect for leftovers. Chicken Brunswick Stew. this link is to an external site that may or may not meet accessibility guidelines. Come home to this filling chicken, beans and vegetables stew recipe that's made stress-free in a slow cooker for dinner. Remove chicken from bones; discard bones.
Steps to make Mom's 70's Brunswick Chicken Stew:
- Combine the chicken, tablespoon of salt, and water in a Dutch oven or soup pot and bring to a boil.
- Reduce the heat and simmer the chicken covered for 1 hour.
- Remove the chicken and allow to cool. Save the chicken broth and skim off any excess fat.
- Remove the skin and debone the chicken. Cube the chicken.
- Add the chicken back into the pot with the broth. Stir in the rest of the ingredients.
- Simmer for 2 hours covered.
- Remove the b-day leaf and serve hot with crusty bread.
- TIP: The okra is what thickens this stew. If you are like me and don't care for a lot of okra, you can stir in a tablespooon of cornstarch mixed with water. Raise the heat to let the slurry thicken and the serve.
Cut chicken into pieces; return chicken to stew. Add salt and pepper to taste. Brunswick stew is better if made a day ahead and allowed to stand in refrigerator overnight in order for flavors to blend. Serve with a salad and hot bread with butter. Push chicken and vegetables to one side of kettle.
So that’s going to wrap it up with this special food mom's 70's brunswick chicken stew recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
