Brunswick Stew
This Brunswick Stew is a warm and hearty classic, perfect for family gatherings or cozy nights in!
Servings: 6 servings
Ingredients
- 1 whole rotisserie chicken skin removed and meat shredded
- 2 cups low-sodium chicken broth
- 2 cans tomato sauce 8 oz each
- 1.5 cups red potatoes peeled and chopped
- 1.75 cups frozen lima beans
- 1.75 cups frozen whole kernel corn
- 1 tsp sugar
- 0.25 tsp salt
- 0.5 tsp pepper
- 0.25 tsp ground red pepper
- 0.25 tsp oregano
- 0.25 tsp poultry seasoning
- 2 Tbsp dried minced onion flakes
Instructions
- Start by shredding the rotisserie chicken into bite-sized pieces, ensuring to remove any skin. Chop the red potatoes into small, even pieces to ensure they cook uniformly.
- In a large pot or Dutch oven, add a splash of olive oil over medium heat. Add the dried minced onion flakes and sauté for about 2 minutes until they become fragrant.
- Add the shredded chicken, chopped potatoes, frozen lima beans, frozen corn, and chicken broth into the pot. Stir well to combine all ingredients.
- Pour in the tomato sauce, followed by the sugar, salt, pepper, ground red pepper, oregano, and poultry seasoning. Mix everything together until well incorporated.
- Bring the stew to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for about 30-40 minutes, stirring occasionally. This allows the flavors to meld beautifully.
- After simmering, taste the stew and adjust the seasoning as needed. You might want to add a pinch more salt or pepper depending on your preference.
- Ladle the Brunswick Stew into bowls and serve hot. It pairs wonderfully with crusty bread or cornbread, making it a complete meal!
Equipment
- Large Pot or Dutch Oven
- Wooden Spoon
- Knife and cutting board
- Measuring cups and spoons
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze portions for up to 3 months for convenient meals.
- Reheat on the stovetop or microwave, stirring occasionally for even heating.