Brunswick Stew with Smoked Paprika

14 Reviews
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Photo: Oxmoor House
Yield
6 servings (serving size: about 1 1/2 cups)
By Domenica Marchetti
October 2004
RECIPE BY Cooking Light

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.

Ingredients

  • 2 cups (3/4-inch) cubed Yukon gold potato
  • 2 cups thinly sliced yellow onion
  • 2 cups frozen corn kernels, thawed
  • 1 cup frozen baby lima beans, thawed
  • 1/2 cup tomato sauce
  • 2 (14-ounce) cans fat-free, less-sodium chicken broth
  • 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

Nutritional Information

  • Calories 308
  • Caloriesfromfat 22%
  • Fat 7.5g
  • Satfat 2.4g
  • Monofat 3g
  • Polyfat 1.4g
  • Protein 29.4g
  • Carbohydrate 31.6g
  • Fiber 4.9g
  • Cholesterol 65mg
  • Iron 2.2mg
  • Sodium 645mg
  • Calcium 36mg

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.

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Ratings & Reviews

Wonderful!

Grey
December 30, 2016
We made this tonight. Easy and delicious. I amped up the pepper and paprika a bit, and I used edamame instead of lima beans because my wife doesn't like them. We'll be making this again!

givemetexmex's Review

falljunelaker
January 24, 2015
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.

EllenDeller's Review

Stephanieinfla
January 25, 2014
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.

Elena4's Review

givemetexmex
April 15, 2013
The recipe was great. I sauteed the bacon & onions first and also added a couple of chipotles in adobo sauce. That added a nice flavor. I will make it again.

Pberard2002's Review

Elena4
January 21, 2013
Not bad, but the cook time was WAY too long. My potatoes turned to mush.

annem92108's Review

Pberard2002
December 30, 2012
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.

RLoushin's Review

keroppi
October 30, 2012
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 :)

laebrown's Review

laebrown
July 18, 2012
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! :)

keroppi's Review

RLoushin
September 23, 2011
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.

Cristy's Review

AnnaWM99
January 16, 2011
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!