Carolina Brunswick Stew

Oxmoor House
about 7 quarts


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2 (3- to 3 1/2-pound) broiler-fryers, cut up
1 tablespoon salt, divided
5 medium-size red potatoes, peeled and quartered
2 (14 1/2-ounce) cans whole tomatoes, undrained and chopped
1 small onion, chopped
1 teaspoon sugar
1/2 teaspoon pepper
2 (10-ounce) packages frozen lima beans
3 (10-ounce) packages frozen whole kernel corn


Place chicken , 2 teaspoons salt, and water to cover in a large stockpot. Bring to a boil. Reduce heat; cover and simmer 45 minutes or until chicken is tender. Remove chicken from broth; cool. Reserve broth. Bone chicken, and cut into bite-size pieces. Set aside.

Add potatoes to chicken broth; cook over medium heat 15 minutes or until potatoes are tender. Mash potatoes in broth; add chopped chicken, tomatoes, onion, sugar, remaining salt, and pepper. Cook, uncovered, over medium heat 45 minutes, stirring frequently.

Add lima beans and corn; cook over low heat 20 minutes or until lima beans are tender.

Created date

February 2010