Hello everybody, it is Louise, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, mom's 70's brunswick chicken stew. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
Mom's 70's Brunswick Chicken Stew is one of the most well liked of current trending meals in the world. It’s simple, it is fast, it tastes delicious. It is appreciated by millions daily. Mom's 70's Brunswick Chicken Stew is something that I’ve loved my whole life. They are nice and they look fantastic.
I had completely forgotten about this recipe until mom reminded me of it. When I was a kid, I didn't dig on veggies much, so it is no wonder I had forgotten this. Now that I am older and eat my veggies, this stew rocks.
To begin with this recipe, we must first prepare a few ingredients. You can have mom's 70's brunswick chicken stew using 17 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Mom's 70's Brunswick Chicken Stew:
- Take Ingredients
- Take 3 lb broiler-fryer chicken
- Prepare 1 tbsp salt
- Prepare 2 quart water
- Take 1/4 lb ham, cubed
- Prepare 2 onions, chopped
- Get 1 green bell pepper, chopped
- Prepare 2 tbsp fresh parsley, chopped
- Make ready 1 can (16-ounce) tomatoes, drained and chopped
- Get 1 can (16-ounce) corn, drained
- Make ready 1 packages (10-ounce) frozen baby lima beans
- Get 1 packages (10-ounce) frozen okra
- Prepare 1 1/2 tsp sea salt
- Get 1/2 tsp ground black pepper
- Get 1/2 tsp thyme
- Get 1 bay leaf
- Prepare 2 tsp hot sauce
Use leftover or rotisserie chicken to keep the preparation easy.—Patty Stremsterfer, Pleasant Plains, Illinois. Remove the skin and bones and chop meat. In a separate pot, mix the chicken and remaining ingredients. Add a little bit of the stock if the stew become too thick.
Steps to make Mom's 70's Brunswick Chicken Stew:
- Combine the chicken, tablespoon of salt, and water in a Dutch oven or soup pot and bring to a boil.
- Reduce the heat and simmer the chicken covered for 1 hour.
- Remove the chicken and allow to cool. Save the chicken broth and skim off any excess fat.
- Remove the skin and debone the chicken. Cube the chicken.
- Add the chicken back into the pot with the broth. Stir in the rest of the ingredients.
- Simmer for 2 hours covered.
- Remove the b-day leaf and serve hot with crusty bread.
- TIP: The okra is what thickens this stew. If you are like me and don't care for a lot of okra, you can stir in a tablespooon of cornstarch mixed with water. Raise the heat to let the slurry thicken and the serve.
This is a delicious, rich, creamy, and satisfying chicken stew that my mom makes when the weather is nippy out. Use more or less veggies to your liking if desired. I usually bake a homemade loaf of bread to dig in. This is comfort food at its best! Brunswick Stew is most often served as a side dish along with barbecued chicken or pork, baked beans, and potato salad.
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