Recipe: Appetizing Mom's 70's Brunswick Chicken Stew

Mom's 70's Brunswick Chicken Stew. I had completely forgotten about this recipe until mom reminded me of it. When I was a kid, I didn't dig on veggies much, so it is no wonder I had forgotten this. Now that I am older and eat my veggies, this stew rocks.

Mom's 70's Brunswick Chicken Stew I remember my father loved when mom would make it. One of the pride and joys of Virginia culture, this Brunswick Stew recipe is a Southern classic that has been enjoyed for hundreds of years! My Crock Pot version that includes chicken and pork is an easier and equally delicious take on the original dish! You can cook Mom's 70's Brunswick Chicken Stew using 17 ingredients and 8 steps. Here is how you cook that.

Ingredients of Mom's 70's Brunswick Chicken Stew

  1. It’s of Ingredients.
  2. Prepare 3 lb of broiler-fryer chicken.
  3. You need 1 tbsp of salt.
  4. Prepare 2 quart of water.
  5. Prepare 1/4 lb of ham, cubed.
  6. You need 2 of onions, chopped.
  7. It’s 1 of green bell pepper, chopped.
  8. It’s 2 tbsp of fresh parsley, chopped.
  9. Prepare 1 can of (16-ounce) tomatoes, drained and chopped.
  10. Prepare 1 can of (16-ounce) corn, drained.
  11. You need 1 packages of (10-ounce) frozen baby lima beans.
  12. It’s 1 packages of (10-ounce) frozen okra.
  13. It’s 1 1/2 tsp of sea salt.
  14. You need 1/2 tsp of ground black pepper.
  15. Prepare 1/2 tsp of thyme.
  16. You need 1 of bay leaf.
  17. It’s 2 tsp of hot sauce.

When I was a kid, I didn't dig on veggies much, so it is no wonder I had forgotten this. Now that I am older and eat my veggies, this stew rocks. I remember my father loved when mom would make it. When I was a kid, I didn't dig on veggies much, so it is no wonder I had forgotten this.

Mom's 70's Brunswick Chicken Stew step by step

  1. Combine the chicken, tablespoon of salt, and water in a Dutch oven or soup pot and bring to a boil..
  2. Reduce the heat and simmer the chicken covered for 1 hour..
  3. Remove the chicken and allow to cool. Save the chicken broth and skim off any excess fat..
  4. Remove the skin and debone the chicken. Cube the chicken..
  5. Add the chicken back into the pot with the broth. Stir in the rest of the ingredients..
  6. Simmer for 2 hours covered..
  7. Remove the b-day leaf and serve hot with crusty bread..
  8. 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..

Now that I am older and eat my veggies, this stew rocks. I remember my father loved when mom would make it. If stew seems too thin, you can mash up some of the potatoes with a fork to create a thicker broth. 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.

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