Ingredients with Measurements:
- 2 lbs. boneless chicken thighs, cooked and shredded
- 1 lb. pulled pork
- 1 lb. smoked sausage, sliced
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 cups frozen corn
- 2 cups frozen lima beans
- 1 can (28 oz.) crushed tomatoes
- 1 can (14 oz.) diced tomatoes
- 1 cup ketchup
- 1/2 cup barbecue sauce
- 1/4 cup apple cider vinegar
- 1/4 cup brown sugar
- 1 tbsp. Worcestershire sauce
- 1 tsp. smoked paprika
- 1 tsp. salt
- 1/2 tsp. black pepper
- 4 cups chicken broth
Special equipment needed:
- Large pot or Dutch oven
- Immersion blender (optional)
Step-by-step instructions:
1. In a large pot or Dutch oven, sauté the onion and garlic until softened.
2. Add the shredded chicken, pulled pork, and sliced sausage to the pot.
3. Pour in the crushed and diced tomatoes, ketchup, barbecue sauce, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, salt, and black pepper. Stir to combine.
4. Add the frozen corn, lima beans, and chicken broth to the pot. Stir to combine.
5. Bring the stew to a boil, then reduce the heat and let it simmer for 1-2 hours, stirring occasionally.
6. If desired, use an immersion blender to blend some of the vegetables and meat to thicken the stew.
7. Serve hot with cornbread or crackers.
Time:
Preparation time: 20 minutes
Cooking time: 1-2 hours
Temperature:
Simmer on low heat.
Serving size:
Makes 8-10 servings.
Nutritional information:
Calories per serving: 450
Fat: 18g
Carbohydrates: 39g
Protein: 33g
Sodium: 1300mg
Sugar: 24g
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breasts or turkey.
- Pulled pork can be substituted with shredded beef or lamb.
- Smoked sausage can be substituted with any type of sausage.
- Frozen corn and lima beans can be substituted with fresh or canned vegetables.
Variations:
- Add diced potatoes or sweet potatoes to the stew for extra heartiness.
- Use different types of meat or vegetables to customize the stew to your liking.
- Add hot sauce or cayenne pepper for a spicier version.
Tips and tricks:
- Use a slow cooker to make the stew ahead of time and keep it warm for serving.
- Freeze leftovers for a quick and easy meal later on.
- Serve with a dollop of sour cream or shredded cheese on top.
Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a pot on the stove over low heat, stirring occasionally.
Presentation ideas:
Serve the stew in individual bowls with a side of cornbread or crackers.
Garnishes:
Garnish with chopped fresh parsley or green onions.
Pairings:
Pair with a cold beer or a glass of sweet tea.
Suggested side dishes:
- Cornbread
- Crackers
- Coleslaw
- Baked beans
Troubleshooting advice:
- If the stew is too thick, add more chicken broth or water to thin it out.
- If the stew is too thin, let it simmer for longer to reduce the liquid.
Food safety advice:
- Make sure all meat is cooked to the proper temperature before adding it to the stew.
- Refrigerate leftovers promptly and discard any that have been left out at room temperature for more than 2 hours.
Food history:
Brunswick stew originated in Brunswick County, Virginia in the early 1800s. It was traditionally made with small game meat, such as squirrel or rabbit, and vegetables.
Flavor profiles:
The stew has a sweet and tangy flavor from the combination of ketchup, barbecue sauce, and apple cider vinegar. The smoked paprika adds a smoky depth of flavor.
Serving suggestions:
Serve the stew as a main course for a family dinner or at a backyard barbecue.
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Region: American