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

Mom's 70's Brunswick Chicken Stew. 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. We adore #BrunswickStew - a traditional Southern dish made with luscious pulled pork and shredded chicken.

It calls for several ingredients but is easy to prepare and is ready in an hour. The barbecue sauce and a touch of cayenne pepper add rich flavor to the classic stew. This recipe is a good use of leftover meat and vegetables, as well. You can have Mom's 70's Brunswick Chicken Stew using 17 ingredients and 8 steps. Here is how you cook it.

Ingredients of Mom's 70's Brunswick Chicken Stew

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

Reviews for: Photos of Chicken Brunswick Stew. Chicken Brunswick Stew. this link is to an external site that may or may not meet accessibility guidelines. Brunswick stew is traditional fall stew in the Southern United States. It is considered survival cuisine or hunters stew among earlier settlers in the Southern Appalachians.

Mom's 70's Brunswick Chicken Stew instructions

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..

Different Southern states add their own distinct flavors. In Virginia, they favor chicken as their primary meat with some rabbit. Brunswick Stew is often served as a side dish at many of the barbecue restaurants throughout the South. The recipe probably varies at each Mom use to make something similar to your Brunswick Stew, except she called it, "chicken stew" and she would use chickens and vegetables that we grew. Brunswick Stew, named after the city of Brunswick, Georgia, is a thick stew usually containing chicken and lima beans or okra.