Recipe: Brunswick Stew with Shredded Chicken
This southern stew may have originated in the town of Brunswick, Georgia, in 1898. Or it may have been created in 1828 in Brunswick County, Virginia. Wherever it was born, its still a popular dish on BBQ menus across the South today. Each region has its own version of a recipe, most featuring corn, lima beans, tomatoes, and whatever leftover BBQ protein happens to be on hand.
- 2 Tbsp. vegetable oil
- 2 yellow onions, diced
- 2 lbs. boneless, skinless chicken breast
- 3 cups chicken broth
- 1 (28 oz.) can crushed tomatoes
- 1 (16 oz.) package frozen corn
- 1 (9 oz.) package frozen baby lima beans
- 1 cup ketchup
- 2 Tbsp. brown sugar
- 2 Tbsp. prepared yellow mustard
- 2 Tbsp. Worcestershire sauce
- 2 Tbsp. apple cider vinegar
- 2 Tbsp. Woody Creek BBQ Seasoning
- 1 Tbsp. Smoked Spanish Sweet Paprika
- 1/4 tsp. Dehydrated Minced Garlic
- Salt & pepper to taste*
- Hot sauce to taste (optional)
Heat oil over medium heat in a large Dutch oven or similar pot. Add onions and cook for 5 min., stirring occasionally. Add chicken and stir in all remaining ingredients except hot sauce. (Season with a dash of salt & pepper here, but save majority of salt & pepper for the end.) Bring to a boil then reduce heat to low; cover and cook, stirring occasionally, for 2 hours. Uncover and transfer chicken to a wide bowl or platter. Use two forks to shred chicken. Place shredded chicken back into stew. Taste and adjust seasoning, adding more salt & pepper to taste. Cover and cook for 10 more min. Stir in hot sauce to taste, or serve with hot sauce on the side.
Slow cooker method: Place all ingredients in a slow cooker and cook on low for 8 hours. Remove chicken and use two forks to shred it. Add shredded chicken back to slow cooker for about 30 min. before serving with salt & pepper and hot sauce to taste.
Serve with sour cream and cornbread.