Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, mom's 70's brunswick chicken stew. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Mom's 70's Brunswick Chicken Stew is one of the most favored of recent trending meals on earth. It is appreciated by millions every day. It’s simple, it is quick, it tastes delicious. Mom's 70's Brunswick Chicken Stew is something which I’ve loved my entire life. They’re fine and they look wonderful.
This Brunswick stew recipe includes shredded pork and chicken thighs. 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.
To get started with this recipe, we have to prepare a few components. You can have mom's 70's brunswick chicken stew using 17 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Mom's 70's Brunswick Chicken Stew:
- Prepare Ingredients
- Get 3 lb broiler-fryer chicken
- Prepare 1 tbsp salt
- Get 2 quart water
- Get 1/4 lb ham, cubed
- Take 2 onions, chopped
- Make ready 1 green bell pepper, chopped
- Prepare 2 tbsp fresh parsley, chopped
- Make ready 1 can (16-ounce) tomatoes, drained and chopped
- Take 1 can (16-ounce) corn, drained
- Prepare 1 packages (10-ounce) frozen baby lima beans
- Make ready 1 packages (10-ounce) frozen okra
- Make ready 1 1/2 tsp sea salt
- Get 1/2 tsp ground black pepper
- Make ready 1/2 tsp thyme
- Get 1 bay leaf
- Get 2 tsp hot sauce
We adore #BrunswickStew - a traditional Southern dish made with luscious pulled pork and shredded chicken. It's also super simple and easy to make- it. Brunswick stew is a classic Southern recipe, although everyone's got their own Mama's way of making it. This hearty, comforting one-pot dinner traditionally has a base of tomatoes, vegetables, and whatever fresh meat's around.
Instructions to make Mom's 70's Brunswick Chicken Stew:
- Combine the chicken, tablespoon of salt, and water in a Dutch oven or soup pot and bring to a boil.
- Reduce the heat and simmer the chicken covered for 1 hour.
- Remove the chicken and allow to cool. Save the chicken broth and skim off any excess fat.
- Remove the skin and debone the chicken. Cube the chicken.
- Add the chicken back into the pot with the broth. Stir in the rest of the ingredients.
- Simmer for 2 hours covered.
- Remove the b-day leaf and serve hot with crusty bread.
- 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.
Our version of the recipe gives hungry bellies a double-dose of protein with. Brunswick Stew, named after the city of Brunswick, Georgia, is a thick stew usually containing chicken and lima beans or okra. I remember my grandmother serving Brunswick stew when I was a child. This version comes from Rachel, my MIL. A note from her says that she uses about five.
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