Chicken Brunswick Stew (Paula Deen) |
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Prep Time: 30 Minutes Cook Time: 90 Minutes |
Ready In: 120 Minutes Servings: 6 |
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Ingredients:
1 (2 1/2-pound) fryer chicken |
water |
1 (28-ounce) can crushed tomatoes, sweetened with 1/3 cup sugar |
1 (16-ounce) can creamed corn |
1 cup ketchup |
1/2 cup barbecue sauce |
1 tablespoon liquid smoke, available in grocery store |
1 onion, chopped |
1 tablespoon vinegar |
1 tablespoon worcestershire sauce |
salt and pepper |
celery salt |
cooked rice, as accompaniment |
Directions:
1. In a large pot, place the chicken and enough water to cover chicken and bring to a boil. Cook chicken until meat falls off the bone, approximately 45 minutes. Drain the chicken and reserve 2 cups of stock. Remove the skin and bones and chop meat.
2. In a separate pot, mix the chicken and remaining ingredients. Simmer slowly for 30 minutes, stirring often to prevent sticking. Add a little bit of the stock if the stew becomes too thick. Serve stew over steamed rice.
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