Chuck'S Brunswick Stew Recipe

Name: Chuck'S Brunswick Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium-to-large stewing/frying chicking (3 to 5 pounds); 6-8 chicken thighs; 1 1/2 teaspoons salt; 2 teaspoons Accent (optional); 1 teaspoon fresh ground black pepper; 2 envelopes Goya chicken bouillon powder; 3 medium-sized onions, chopped to a medium dice; 5 ribs celery, chopped to a medium dice; 1 tablespoon Worcestershire sauce; water (as needed); one 28 ounce can crushed tomatoes; one 28 ounce can diced tomatoes; one 16 ounce bag frozen yellow corn; 1/2 cup ketchup (Stokley's preferred); 3 medium onions, cut to a large dice (in addition to the previous 3); 2 red bell peppers, chopped to a medium dice; 1 teaspoon Tabasco sauce; 1 tablespoon Worcestershire sauce; one 8 ounce box lima beans; one 8 ounce bag baby carrots, halved; 1 teaspoon ground cumin; salt and black pepper to taste

Servings: persons

1 medium-to-large stewing/frying chicking (3 to 5 pounds)
6-8 chicken thighs
1 1/2 teaspoons salt
2 teaspoons Accent (optional)
1 teaspoon fresh ground black pepper
2 envelopes Goya chicken bouillon powder
3 medium-sized onions, chopped to a medium dice
5 ribs celery, chopped to a medium dice
1 tablespoon Worcestershire sauce
water (as needed)
one 28 ounce can crushed tomatoes
one 28 ounce can diced tomatoes
one 16 ounce bag frozen yellow corn
1/2 cup ketchup (Stokley's preferred)
3 medium onions, cut to a large dice (in addition to the previous 3)
2 red bell peppers, chopped to a medium dice
1 teaspoon Tabasco sauce
1 tablespoon Worcestershire sauce
one 8 ounce box lima beans
one 8 ounce bag baby carrots, halved
1 teaspoon ground cumin
salt and black pepper to taste

1
Season the chicken (including the thighs) well with salt, Accent, and black pepper. Add the next four ingedients (chicken bouillon powder, first three chopped onions, chopped celery, and Worcestershire sauce) to a large stock pot along with the seasoned chicken. Add cold water to cover and bring to a boil. Immediately, reduce the heat to maintain a slow simmer and cook the chicken until the meat falls off the bone (about 60-75 minutes). Remove the chicken from the pot, allow it to cool, and then break it up into bite-sized pieces. Return the meat to the pot and add the remaining ingredients (except the final seasoning adjustment of salt and pepper). Simmer the stew on medium-low heat, allowing it to thicken. Stir the stew regularly so that nothing sticks to the bottom. Allow it to cook for about 90 minutes before serving it over a bowl of white rice.

479

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1 medium-to-large stewing/frying chicking (3 to 5 pounds), 6-8 chicken thighs, 1 1/2 teaspoons salt, 2 teaspoons Accent (optional), and more.

Yes, Chuck'S Brunswick Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chuck'S Brunswick Stew

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