Paula Deen Chicken Brunswick Stew

Paula Deen Chicken Brunswick Stew is a thick, smoky Southern stew with tender chicken, crushed tomatoes and creamed corn that comes together in 2 hours. Try this easy Southern comfort food for Sunday dinner or church supper, since it's a big-batch pot that feeds 6 to 8 hungry people.

Simmer the chicken until the meat falls off the bone, then save 2 cups of that stock before you drain the pot. Skip it and you can't loosen the stew later, so it scorches on the bottom.

Paula builds the smoky flavor from liquid smoke, BBQ sauce and ketchup instead of a long day over a pit. She also serves the stew over steamed rice, which soaks up the sauce and stretches the pot further.

Paula Deen Chicken Brunswick Stew

0.0 from 0 votes

Course: SoupCuisine: American, SouthernDifficulty: Easy

Servings

6

servings

Prep time

30

minutes

Cooking time

1

hour 

30

minutes

Calories

340

kcal

Shredded chicken, crushed tomatoes and creamed corn simmer into a thick, sweet and smoky stew. Frequent stirring keeps it from sticking, and a splash of reserved stock thins it to a spoonable texture.

Ingredients

• 1 tablespoon available in grocery stores liquid smoke
  

• 1/2 cup Paula Deen BBQ Sauce
  

• 1 cup ketchup
  

• 1 (16 oz) can creamed corn
  

• 1 (28 oz) can sweetened with 1/3 cup sugar crushed tomatoes
  

• 1 (2 1/2 lb) fryer chicken
  

• 1 chopped onion
  

• 1 tablespoon tablespoon vinegar
  

• 1 tablespoon Worcestershire sauce
  

• celery salt
  

Directions

• Boil the chicken: Place the 2 1/2 pound fryer chicken in a large pot with enough water to cover it, then bring it to a boil. Cook it for about 45 minutes, until the meat falls off the bone.
• Reserve the stock: Drain the pot and set aside 2 cups of the stock. You'll use a little of it later to thin the stew.
• Chop the chicken: Remove the skin and bones from the chicken. Then chop the meat into bite-size pieces.
• Combine the stew: Mix the chopped chicken with 1 tablespoon liquid smoke, 1/2 cup Paula Deen BBQ Sauce and 1 cup ketchup in a separate pot. Add the creamed corn, crushed tomatoes, chopped onion, vinegar, Worcestershire sauce and a pinch of celery salt, then stir until blended.
• Simmer the stew: Simmer the stew slowly for 30 minutes, stirring often so it doesn't stick to the bottom. If it gets too thick, stir in a little of the reserved stock.
• Serve over rice: Ladle the hot stew over steamed rice. The rice soaks up the sauce, so each bowl stays hearty.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, OXO wooden spoon set, John Boos maple cutting board, 18 x 12. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use rotisserie chicken instead of boiling a whole chicken?

You can, and it saves about 45 minutes. You lose the cooking stock though, so keep a cup or two of chicken broth handy for thinning the stew.

How long does leftover Brunswick stew keep?

Stored in an airtight container, it keeps in the fridge for 3 to 4 days. It thickens as it sits, so stir in a splash of stock or water when you reheat it.

Can I make this stew ahead of time?

Yes, and the flavor gets better after a night in the fridge. Cool it completely, store it covered, then warm it gently on the stove with a little stock.

Do I have to serve Brunswick stew over rice?

No, rice is just how Paula serves it. Cornbread or crackers work too if you want something to scoop it up with.

Why does my stew keep sticking to the pot?

A thick tomato and creamed corn base scorches easily, especially on high heat. Keep the burner low, stir often, and add a splash of the reserved stock whenever it gets too thick.