Description
This hearty Brunswick Stew recipe combines tender shredded chicken, Yukon gold potatoes, and a medley of vegetables in a flavorful tomato-based broth with smoky spices and tangy BBQ sauce. Perfect for a comforting meal, it’s cooked on the stovetop in just 40 minutes, serving six people. Serve it with cornbread or crusty bread to soak up the delicious stew.
Ingredients
Vegetables
- 1 yellow onion, diced
- 2 cloves of garlic, minced
- 1 cup frozen corn kernels
- 1 cup frozen lima beans
- 1 lb. Yukon gold potatoes, peeled and diced
Pantry Items & Seasonings
- 1 Tbsp olive oil
- 2 Tbsp tomato paste
- ½ tsp salt
- ¼ tsp smoked paprika
- ¼ tsp garlic powder
- ¼ tsp freshly cracked black pepper
- 2 14.5 oz. cans diced tomatoes
- ½ cup BBQ sauce
Protein & Liquids
- 4 cups cooked shredded chicken
- 3 cups chicken broth
Instructions
- Saute: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and minced garlic, sautéing for a few minutes until the onion becomes translucent and fragrant.
- Cook Tomato Paste & Spices: Stir in the tomato paste along with salt, smoked paprika, garlic powder, and freshly cracked black pepper. Cook the mixture for about 30 to 45 seconds to develop the flavors.
- Mix in Vegetables and BBQ Sauce: Add the diced tomatoes, frozen corn, frozen lima beans, diced potatoes, and BBQ sauce to the pot. Stir thoroughly to combine all ingredients evenly.
- Add Chicken and Broth: Incorporate the cooked shredded chicken and chicken broth into the mixture, stirring well until everything is well blended.
- Simmer: Bring the stew up to a boil, then reduce heat to medium-low. Let it simmer gently for 20 minutes. Check if the potatoes are fork-tender; if not, continue simmering for an additional 2 to 3 minutes.
- Serve: Optionally garnish with fresh chopped parsley. Serve hot alongside cornbread or crusty bread for a complete, satisfying meal. Enjoy!
Notes
- For a vegetarian version, omit the chicken and use vegetable broth instead of chicken broth.
- The stew can be made a day ahead as flavors deepen overnight.
- Leftovers store well in the refrigerator for up to 3 days.
- To add spice, consider including a pinch of cayenne pepper or hot sauce during the cooking process.
- You can substitute lima beans with butter beans or great northern beans if preferred.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup/Stew
- Method: Stovetop
- Cuisine: Southern American
