This is outstanding. Have made it twice for large family gatherings, never one bite left, even though I MORE than double or triple the recipe. Easy to adapt to your liking. I actully used Costco brand pulled pork (no sauce on it). It's sold in a 2 lb package. I heated it in the microwave and degreased with paper towels. Added it with the rest, not later. Also used boneless, skinless chicken tenderloins. I add bell pepper with the onion, way more garlic and vegetables, as well as some thin BBQ sauce. The second time I made it a week ahead and froze it in gallon gallon ziplock bags. Thawed overnight and put in crockpot the day I served it. Wonderful recipe! Thanks!
Chicken-and-Brisket Brunswick Stew
Photo: Iain Bagwell; Styling: Jan Gautro
Yield: Makes 16 cups
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Total: 2 Hours, 40 Minutes
- 2 large onions, chopped
- 2 garlic cloves, minced
- 1 tablespoon vegetable oil
- 1 1/2 tablespoons jarred beef soup base
- 2 pounds skinned and boned chicken breasts
- 1 (28-oz.) can fire-roasted crushed tomatoes
- 1 (12-oz.) package frozen white shoepeg or whole kernel corn
- 1 (10-oz.) package frozen cream-style corn, thawed
- 1 (9-oz.) package frozen baby lima beans
- 1 (12-oz.) bottle chili sauce
- 1 tablespoon brown sugar
- 1 tablespoon yellow mustard
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon coarsely ground pepper
- 1 pound chopped barbecued beef brisket (without sauce)
- 1 tablespoon fresh lemon juice
- Hot sauce (optional)
- 1. Sauté onions and garlic in hot oil in a 7.5-qt. Dutch oven over medium-high heat 3 to 5 minutes or until tender.
- 2. Stir together beef soup base and 2 cups water, and add to Dutch oven. Stir in chicken and next 9 ingredients. Bring to a boil. Cover, reduce heat to low, and cook, stirring occasionally, 2 hours.
- 3. Uncover and shred chicken into large pieces using 2 forks. Stir in brisket and lemon juice. Cover and cook 10 minutes. Serve with hot sauce, if desired.
- Note: We tested with Superior Touch Better Than Bouillon Beef Base and Muir Glen Organic Fire Roasted Crushed Tomatoes.
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