Brunswick Stew, named after the city of Brunswick, Georgia, is a thick stew usually containing chicken and lima beans or okra. I remember my grandmother serving Brunswick stew when I was a child. This version comes from Rachel, my MIL. A note from her says that she uses about five chicken breasts instead of a whole chicken. The amount of chicken broth is unspecified; I estimated the amount below. I also estimated the size of the whole chicken. Time to make includes cooking the chicken.

Ingredients

6 serv.

(3 -4 lb) chicken, cooked, deboned, and cut into pieces1
(14 ounce) cans tomatoes, undrained↗2
(16 ounce) package frozen lima beans1
(16 ounce) package frozen corn↗1
cups ketchup↗1 1⁄2
medium potatoes, cooked and mashed↗2
onions, chopped↗2
tablespoon Worcestershire sauce↗1
cup margarine↗1⁄4
cups chicken broth↗5 -6
salt↗
black pepper↗
hot sauce↗
red pepper flakes↗

Step-by-step instructions

1
Combine all ingredients in a large saucepan.
2
Bring to a boil, reduce heat to low, and cook for 3 hours, stirring occasionally.

Source: food.com

Original recipe ↗

Want to try this recipe?

The Prepka App Is Ready

All your recipes at your fingertips — in the Progressive Web App

Open the App