Chicken Brunswick Stew
tomatoes, corn, ketchup, sauce, onion, worcestershire, vinegar
Ingredients
1 (2 1/2-pound) fryer chicken Water 1 (28-ounce) can crushed tomatoes, sweetened with 1/3 cup sugar 1 (16-ounce) can creamed corn 1 cup ketchup 1/2 cup barbecue sauce 1 tablespoon liquid smoke, available in grocery store 1 onion, chopped 1 tablespoon vinegar 1 tablespoon Worcestershire sauce Salt and pepper Celery salt Cooked rice, as accompaniment
Directions for Chicken Brunswick Stew Recipe
In a large pot, place the chicken and enough water to cover chicken and bring to a boil. Cook chicken until meat falls off the bone, approximately 45 minutes. Drain the chicken and reserve 2 cups of stock. Remove the skin and bones and chop meat. In a separate pot, mix the chicken and remaining ingredients. Simmer slowly for 30 minutes, stirring often to prevent sticking. Add a little bit of the stock if the stew becomes too thick. Serve stew over steamed rice.
Read the full directions on Food Network
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Servings
6 to 8 servings
Tags
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