Photo: Daniel Agee; Food Styling: Robin Bashinsky; Prop Styling: Audrey Davis
Active Time
30 Mins
Total Time
55 Mins
Yield
Serves 8 (serving size: 1 1/2 cups)

 For our largely hands-off take on the classic comfort food, we create an intensely flavorful base by first pressure cooking a whole chicken on top of a combination of boxed tomatoes, potatoes, onions, and a handful of flavor power player ingredients. While using a whole bird definitely contributes to a slightly lengthier cook time (as compared to using already cut chicken), this cooking technique is a huge part of what makes the rich and delicious backbone of this stew, without adding additional chicken stock or water. With the tomatoes, vinegar, sugar, Worcestershire, and mustard, we hit the flavor notes of making this potluck staple with BBQ sauce (which is a commonly called for component of Brunswick Stew), but the result is infinitely tastier and more dynamic than what you’d get by dumping in a store-bought bottle. In addition to the lima beans and corn called for here, sliced okra would also make a great veggie addition. While hearty in terms of texture, this dish is balanced by an abundance of bright flavors we can’t get enough of. 

How to Make It

Step 1

Stir together tomatoes, potatoes, onion, Worcestershire sauce, vinegar, mustard, thyme, salt, tomato paste, cocoa, and red pepper in a pressure cooker. Place chicken on top of tomato mixture. Seal pressure cooker lid, and bring to high pressure. Cook for 25 minutes.

Step 2

Release pressure according to manufacturer’s instructions. Transfer chicken to a large plate or bowl; cool slightly, about 15 minutes.

Step 3

While chicken cools, stir tomato mixture well, and reduce heat to medium to maintain a low simmer. Stir in lima beans, corn, and black pepper; cook until vegetables are warmed through, about 2 minutes. Remove and discard chicken skin, and pick chicken meat from bones. Discard bones, and stir chicken meat and scallions into tomato mixture.

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