Name: Brunswick Stew
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 6 servings
Cuisine: Southern
Ingredients: 1 lb boneless, skinless chicken thighs; 1 lb pulled pork; 1 large onion, chopped; 2 cloves garlic, minced; 1 can (14.5 oz) crushed tomatoes; 3 cups chicken broth; 1 cup corn kernels; 1 cup lima beans; 1 cup diced potatoes; 1/2 cup ketchup; 1/4 cup Worcestershire sauce; 2 tbsp cider vinegar; 2 tbsp brown sugar; 1 tsp smoked paprika; Salt and pepper to taste

Instructions

In a large pot or Dutch oven, heat some oil over medium-high heat. Add the chicken thighs and brown them on all sides for about 5-7 minutes. Remove the chicken and set it aside.
In the same pot, add the pulled pork and cook until it starts to brown, about 5 minutes. Remove the pork and set it aside with the chicken.
Add more oil to the pot if needed and sauté the chopped onion for 3-4 minutes until translucent. Add the minced garlic and cook for another minute, stirring constantly.
Pour in the crushed tomatoes and chicken broth, stirring well to combine. Bring the mixture to a simmer.
Add the corn, lima beans, diced potatoes, ketchup, Worcestershire sauce, cider vinegar, brown sugar, smoked paprika, salt, and pepper. Stir everything together.
Return the browned chicken and pulled pork to the pot, along with any juices that may have accumulated. Stir to combine all the ingredients.
Cover the pot and let the stew simmer over low heat for 1-2 hours, stirring occasionally. This slow cooking process will allow the flavors to develop and meld together beautifully.
Taste and adjust the seasonings as needed. You can add more salt, pepper, or a touch of hot sauce if you prefer a spicier stew.
Once the stew has thickened and the chicken is tender, it's ready to serve. Ladle generous portions into bowls and garnish with fresh parsley or a sprinkle of chopped green onions.

Ingredients

Instructions

Nutrition Facts

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