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.
1 (26.5-oz.) pkg. chopped tomatoes (such as Pomì)
1 1/4 pound Yukon Gold potatoes (about 2 large potatoes), cut into 1-in. cubes
2 cups chopped Vidalia onion (from 1 medium onion)
1/2 cup packed light brown sugar
6 tablespoons Worcestershire sauce
1/4 cup apple cider vinegar
1/4 cup Dijon mustard
2 tablespoons chopped fresh thyme
1 tablespoon kosher salt
1 tablespoon tomato paste
2 teaspoons unsweetened cocoa
1/4 teaspoon crushed red pepper
1 (4-lb.) whole chicken
2 cups frozen lima beans
2 cups fresh or frozen corn kernels (about 4 ears)
1/2 teaspoon black pepper
1/3 cup thinly sliced scallions (about 2 scallions)
How to Make It
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.
Release pressure according to manufacturer’s instructions. Transfer chicken to a large plate or bowl; cool slightly, about 15 minutes.
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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