Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, mom's 70's brunswick chicken stew. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
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.
Mom's 70's Brunswick Chicken Stew is one of the most favored of current trending meals on earth. It is easy, it is quick, it tastes yummy. It’s appreciated by millions every day. They are nice and they look wonderful. Mom's 70's Brunswick Chicken Stew is something that I’ve loved my entire life.
To begin with this particular recipe, we have to prepare a few components. You can have mom's 70's brunswick chicken stew using 17 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Mom's 70's Brunswick Chicken Stew:
- Take Ingredients
- Get 3 lb broiler-fryer chicken
- Get 1 tbsp salt
- Take 2 quart water
- Make ready 1/4 lb ham, cubed
- Get 2 onions, chopped
- Take 1 green bell pepper, chopped
- Prepare 2 tbsp fresh parsley, chopped
- Get 1 can (16-ounce) tomatoes, drained and chopped
- Prepare 1 can (16-ounce) corn, drained
- Get 1 packages (10-ounce) frozen baby lima beans
- Get 1 packages (10-ounce) frozen okra
- Take 1 1/2 tsp sea salt
- Make ready 1/2 tsp ground black pepper
- Take 1/2 tsp thyme
- Prepare 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.
Instructions 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.
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