Recipe Background
Smoky Mountain Brunswick Stew is the kind of stew explorers of the mountainous west would need after a long day of hiking. And sometimes, here in our busy modern world, we need a dish just like that! The stew is rich with tomato flavor and filled with plenty of tender, butter-seared chicken and succulent barbecued pork for a simply filling and fantastic meal. The depth of savory flavor must be tasted to be believed. No matter the mountains of your life, Smoky Mountain Brunswick Stew has you covered.
Smoky Mountain Brunswick Stew is the kind of stew explorers of the mountainous west would need after a long day of hiking. And sometimes, here in our busy modern world, we need a dish just like that! The stew is rich with tomato flavor and filled with plenty of tender, butter-seared chicken and succulent barbecued pork for a simply filling and fantastic meal. The depth of savory flavor must be tasted to be believed. No matter the mountains of your life, Smoky Mountain Brunswick Stew has you covered.
Ingredients
- 1 (3-pound) whole chicken cut into 8 pieces
- 1 teaspoon salt
- 1/2 teaspoon paprika
- 1 tablespoon canola oil
- 1 tablespoon butter
- 2 medium onions chopped
- 1 medium green bell pepper chopped
- 3 cups chicken broth
- 1 (14.5-ounce) can diced tomatoes
- 1 teaspoon Worcestershire sauce
- 1 cup barbecue sauce
- 1/2 teaspoon hot sauce
- 1 cup water
- 2 cups frozen whole corn kernels
- 1 (10-ounce) package frozen baby lima beans
- 1 (3/4-1-pound) package barbecued pork
- 2 tablespoons parsley chopped
Directions
- Season the chicken pieces with the salt and the paprika.
- In a large Dutch oven over medium-high heat, add the oil and the butter and heat until the butter is melted.
- Add the chicken pieces to the hot butter mixture and cook, while turning the chicken pieces occasionally, until they are browned on all sides, about 6 minutes.
- Transfer the chicken pieces to a cutting board, while reserving the drippings in the Dutch oven.
- Remove the skin and the bones from the chicken pieces, cut them into bite-size pieces, and set them aside.
- Add the onions and the green bell peppers to the reserved drippings in the Dutch oven over medium-high heat and cook, while stirring, until tender, about 4-5 minutes.
- Add the chicken pieces, the broth, the diced tomatoes and their juices, the Worcestershire sauce, the barbecue sauce, the hot sauce, and the water to the onion mixture and stir to combine.
- Partially cover the Dutch oven with the lid and bring the soup mixture to a boil.
- Add the corn, the lima beans, the barbecued pork, and the parsley to the soup mixture and stir to combine.
- Cover the Dutch oven with the lid and reduce the heat to low.
- Simmer the soup until the lima beans are cooked through and the flavors meld together, about 30 minutes.
- Serve.
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