Brunswick Stew #1 (Chicken Only)
Submitted by biscuit
A thick, tomato-based Southern Brunswick stew with diced chicken, lima beans, corn, and okra simmered in broth with Worcestershire and a splash of hot sauce. Hearty, no-fuss comfort food that feeds six.
YIELD
servingsPREP
10 minCOOK
20 minREADY
30 minIf you’ve never had Brunswick stew, you’re in for a real Southern treat.
This chicken-only version keeps things simple: a whole hen gets steamed, boned, and diced, then simmered with canned tomatoes, vegetable juice, Worcestershire sauce, and onions until the broth cooks down thick.
Then in go the lima beans, corn, and okra, the holy trinity of starchy Southern vegetables that give this stew its signature body.
A hit of hot sauce at the end is optional, but strongly encouraged.
No potatoes here since the limas and corn handle the starch, and the whole thing comes together in about 30 minutes once the chicken is cooked.
Kitchen Tips
- Cook the broth and tomato base down until fairly thick before adding the vegetables. If you add them too early, the stew stays soupy.
- Frozen vegetables work just fine here and save a lot of prep time. No need to thaw them first.
- Brunswick stew is one of those dishes that tastes even better the next day after the flavors have had time to meld in the fridge.
Ingredients
Directions
Cook chicken broth, diced chicken, tomatoes, juices, onions, and seasonings until fairly thick.
Add vegetables and continue to cook until vegetables are done and stew is a good consistency.
You may vary kinds of vegetables and seasonings according to your family’s taste.
This recipe calls for all starchy vegetables and therefore omits potatoes.
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