Evening Edge
What’s For Dinner?
DEL.ICIO.US
Chicken Brunswick Stew
Rate this recipe: (average rating = 3.00 with 19 votes)
Rate It!
Rate this recipe by clicking ONE star
(First star is lowest, fourth star is highest)
(First star is lowest, fourth star is highest)
Cuisine: American
WHAT CAN I BRING? Chicken Brunswick Stew
> Perfect for: Family reunions, cookouts, large gatherings of any type.
> Make and take: Make ahead at home, then rewarm in the pot before transporting, or transfer to two slow cookers to keep warm at the event.
> Made famous by: Ceci McAuliffe of Atlanta, who is well-known for her hearty Brunswick stew. "This is good for a big group and for a party where everyone can serve themselves, " she said.
Packed with meat, this stew makes a satisfying meal. The most time-consuming hands-on part is deboning the chickens, but that can be done a day ahead of time, if desired.
Hands on time: 1 hour Total time: 3 hours Serves: 24
Ingredients:
-
3 pounds ground turkey or beef
4 cups chopped onions
2 rotisserie chickens, skin and bones removed and meat shredded
3 (15-ounce) cans chopped tomatoes
1 (10 3/4-ounce) can cream of chicken soup (can be 99 percent fat free)
1 (10 3/4-ounce) can cream of mushroom soup (can be 99 percent fat free)
1 cup barbecue sauce
1 cup ketchup
1/2 cup hot chili sauce
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
1 teaspoon ground ginger
1 teaspoon ground black pepper
2 quarts chicken broth, as needed (can be 99 percent fat free)
2 (15-ounce) cans creamed corn
1 (15-ounce) can whole yellow corn, drained
1 teaspoon salt (optional)
Instructions:
In a large stockpot (at least 8 quarts), brown the ground meat over medium heat, chopping it as you go. Drain off the excess fat and add the onions. Simmer until the onions are transparent, about 5 minutes. Add the shredded chicken meat, chopped tomatoes, the canned condensed soups, barbecue sauce, ketchup, chili sauce, Worcestershire sauce, hot sauce, ginger and pepper. Add 1 quart of the chicken broth. Stir well. Bring to a simmer, then reduce the heat to low, partially cover the pot with a lid and simmer at least 2 hours but up to 6 hours, stirring occasionally to prevent scorching. Add additional chicken broth as needed.
In the last hour of cooking, add the creamed corn and the whole corn. Taste and adjust the seasonings to your preference, adding the salt only if necessary.
In the last hour of cooking, add the creamed corn and the whole corn. Taste and adjust the seasonings to your preference, adding the salt only if necessary.
Notes:
> Tip: "Add a lettuce wedge with dressing, and corn bread or a roll for a complete meal, " McAuliffe suggested.
Nutrition:
Per serving: 260 calories (percent of calories from fat, 29), 28 grams protein, 22 grams carbohydrates, 2 grams fiber, 9 grams fat (2 grams saturated), 70 milligrams cholesterol, 896 milligrams sodium.
More recipes like this:
More recipes of the same cuisine:American
Recipes in the same category:What can I bring?