This recipe is said to have originated in Brunswick County, Virginia, in the 1800s. We spiced it up with a little smoked Spanish paprika (available at gourmet specialty stores and some supermarkets). Use rotisserie chicken to speed up preparation. The strong, smoky flavors in this dish pair well with Champagne or sparkling wine. It's a delicious combination that could become a regular autumn weeknight treat.
2 bacon slices, cut crosswise into 1/2-inch strips
3 cups shredded cooked chicken breast
1/2 teaspoon sweet Spanish smoked paprika
1/2 teaspoon kosher salt
1/4 teaspoon ground red pepper
How to Make It
Combine first 7 ingredients in a Dutch oven over medium-high heat; bring to a boil. Reduce heat to low; simmer 30 minutes or until potatoes are tender, stirring occasionally. Stir in chicken, paprika, salt, and pepper; simmer 15 minutes.
I've been making this since it came out. Love it. So easy and different. Hearty stew for my boys when soup won't cut it! I just looked it up bc I lost my recipe card I had made. This is worthy of a dinner with friends or family. Add bread and a salad and you're good.
Good starting point--of course, you want to sautee the onions (and garlic and celery please) in the bacon drippings after you've cooked it. Can't imagine putting raw bacon in with liquid! I also added worcestershire sauce, parsley, and a bit of pesto at the end. Oh, and I also sauteed cut-up boneless chicken thighs in the bacon drippings rather than using shredded roasted chicken breast. With those changes, it was pretty good! Served with cornbread and some cut-up oranges.
This Brunswick stew was very bland. I ate Brunswick stew a lot as a child and this tasted nothing like what I remember. I looked up some other recipes and added a little sugar, barbecue sauce, vinegar, and Tabasco to this recipe and it actually was pretty good, especially the next day. There is a CL slow cooker recipe for Brunswick stew which seems to have more of the traditional ingredients. I will try that one next time.
Very good flavor. I will be making this again! I did take a few liberties. I cooked the bacon in the dutch oven first, removed it and wiped the grease out. I just couldn't imagine throwing the bacon in uncooked. I didn't have plain tomato sauce, so I used Progresso Fire Roasted Tomato Cooking sauce. I actually used the whole can (18 oz) because I added extra chicken and it needed more liquid. I may have to add more chicken broth to reheat it - made lots! My college boys will appreciate the leftovers :)
Not bad! I really liked the flavor and heat from the broth. I felt like there could be a better array of veggies in there; maybe some spinach or carrots - I found the limas to be a little bland. I would probably grill the corn in the future to give it some smokiness. I also didn't really need the bacon and would probably omit it in the future. Overall, it's a good starter, and everyone went back for seconds! :)
I loved this recipe! I added one extra slice of bacon and used green beans intstead of lima beans, but other than that I followed the recipe exactly. I don't even think it needed the extra slice of bacon. This dish is smoky and yummy. I'll make it over and over again.
Very tasty! I followed the advice of some other reviews and cooked the bacon, then cooked the onions in the same pan. I also added some hot sauce and freshly cracked pepper, and I had to add extra chicken broth b/c it was way to thick. However, I did add extra potatoes and a lot of chicken, which I grilled. Will make again for sure!
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