Smoky Chicken Brunswick Stew Recipes

Steps:

• In a large pot, boil chicken until meat falls off bone, approximately 45 minutes; drain (reserve 1 to 2 cups of stock). Remove skin and bones; chop meat. In a separate pot, mix chicken and remaining ingredients. Simmer slowly for about 30 minutes, stirring often to prevent sticking. (Add a little bit of stock if stew gets too thick.) Serve over steamed rice.

Steps:

• • Cut chicken into pieces, place in a stockpot and cover with water and bring to a boil. Reduce heat, cover and simmer until chicken is tender, about 30 minutes.
• • Remove chicken and pour stock into a bowl or large measuring cup.
• • When chicken is cool, discard skin. Pull meat from bones and discard bones. Tear meat into small pieces. Six ounces of smoked chicken meat may be used in place of raw chicken, and water or canned broth may be substituted for stock.
• • In a large skillet, cook beef over medium heat until about half done.
• • Add onions and cook until translucent, about 8 minutes. Add chicken and pulled pork. Stir and cook until well mixed and heated through, about 5 minutes. Remove from heat.
• • Transfer the meat mixture to the stockpot. Stir in 4 cups of the reserved chicken stock.
• • Stir in tomatoes and their juice, ketchup, yellow mustard, Worcestershire sauce, hot sauce, salt, pepper, sugar, barbecue spice and corn. Bring to a boil, then reduce heat and simmer about 1 hour.
• • Stir occasionally, adding stock if needed.
• Note: When substituting ground pork for smoked pulled pork, cook the ground pork with the beef and add 1/2 teaspoon of liquid smoke to the stew with the other seasonings.

Steps:

• 1. Sprinkle chicken with salt and paprika. Heat butter and oil in large Dutch over over medium-high heat, add chicken, and cook 6 minutes or until browned on all sides. Remove from pan, reserving drippings. Skin and bone chicken, cut into bite size pieces, set aside. Add onion and green pepper to drippings in Dutch oven, saute' until tender. Add chicken, chicken broth, 1 cup water, tomatoes and next 3 ingredients, bring to boil. Add corn, butterbeans, pork and parsley. Reduce heat and let simmer until vegetables are done about 30 to 45 minutes.

Steps:

• In a large pot over high heat, combine the salt pork, chicken and water and bring to a boil. Reduce heat to low, cover and simmer for 45 minutes, or until chicken is tender.
• Remove chicken and allow to cool until easy to handle. Remove meat and discard the skin and bones. Chop meat into bite size pieces and return to the soup.
• Add the potatoes, onions, tomatoes, corn, lima beans, Worcestershire sauce, salt and ground black pepper. Stir well and simmer, uncovered, for 1 hour.