Brunswick Stew
A hearty Southern stew of pulled chicken, corn, lima beans, and tomatoes simmered in a smoky, slightly tangy barbecue-flavored broth. Thick, filling, and deeply satisfying.
Ingredients
- 6 bone-in, skin-on chicken thighs
- 2 tbsp vegetable oil
- 2 yellow onion, diced
- 4 garlic cloves, minced
- 2 cans crushed tomatoes
- 4 cups low-sodium chicken broth
- 6 tbsp smoky barbecue sauce
- 2 tsp Worcestershire sauce
- 2 cups frozen corn kernels
- 2 cups frozen lima beans (or butter beans)
- 1 tsp smoked paprika
- 2 tsp brown sugar
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tsp apple cider vinegar
Instructions
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1
Season 6 bone-in, skin-on chicken thighs all over with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp smoked paprika.
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2
Heat 2 tbsp vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Add chicken skin-side down and sear until golden brown, about 4-5 minutes per side. Remove chicken to a plate.
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3
Reduce heat to medium. Add 2 diced yellow onion to the pot and cook until softened, about 5 minutes. Add 4 minced garlic cloves and cook 1 minute more.
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4
Stir in 2 cans crushed tomatoes, 4 cups low-sodium chicken broth, 6 tbsp smoky barbecue sauce, 2 tsp Worcestershire sauce, 2 tsp brown sugar, and 2 tsp apple cider vinegar. Return the chicken to the pot, submerging it in the liquid.
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5
Bring to a boil, then reduce heat to low. Cover and simmer for 30 minutes until the chicken is cooked through to an internal temperature of 165°F (74°C) and pulls apart easily.
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6
Remove chicken from the pot. Remove and discard the skin and bones, then shred the meat. Return shredded chicken to the pot.
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7
Stir in 2 cups frozen corn kernels and 2 cups frozen lima beans (or butter beans). Simmer uncovered for 10 minutes until beans and corn are tender and the stew has thickened. Adjust seasoning and serve.