Brunswick Stew With Smoked Chicken
serves 6
Serve this homey, light southern stew with cornbread or omit the potatoes from the stew and ladle over hot, buttery mashed potatoes.
Read more about this recipe on the Cookthink blog.
6 cups homemade chicken stock or best-quality commercial chicken broth
4 slices hickory or applewood smoked bacon, cut crosswise into 1/2-inch strips
2 cups diced Yukon gold or Red bliss potatoes (3/4-inch dice)
2 cups thinly sliced yellow onion (about 1 large)
2 cups fresh or frozen corn kernels
1 cup fresh or frozen baby lima beans
1/2 cup tomato sauce, homemade or best-quality commercial brand
3 cups smoked or roasted chicken meat (white and dark), shredded
1 teaspoon sweet Hungarian paprika
1/2 teaspoon smoked paprika
Kosher salt to taste
1/2 teaspoon ground cayenne, or to taste
prep: 10 minutes
total: 1 hour
large sauce pot
Dutch oven
ladle
1. Combine the stock, bacon, potatoes, onions, corn, lima beans and tomato sauce in a large sauce pot or Dutch oven. Bring to a boil over medium heat. Lower heat and let simmer 30 to 40 minutes, until the vegetables are very tender.
2. Add the shredded chicken, paprika, a sprinkling of kosher salt and cayenne and simmer 15 minutes, until the stew is heated through.
