Brunswick Stew

Brunswick stew takes its name from rival claims in Virginia and Georgia, both proud of this thick Southern classic. Chicken, pulled pork, lima beans, and corn simmer together in a tangy tomato broth for true one-pot comfort.

Serves 6

Estimate for one serving

• 320 cal
• 28g protein
• 32g carbs
• 9g fat
• 6g fiber

Every recipe here is free to read.

Ingredients

• 1 lb boneless skinless chicken thighs
• 8 oz pulled pork (pre-cooked)
• 1 1/2 cups frozen lima beans
• 1 1/2 cups frozen corn kernels
• 1 (14.5 oz) can diced tomatoes with juice
• 1 (8 oz) can tomato sauce
• 3 cups chicken broth
• 1 medium yellow onion
• 2 garlic cloves
• 2 tbsp Worcestershire sauce
• 1 tbsp apple cider vinegar
• 1 tbsp brown sugar
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp hot sauce (optional)

Instructions

1. 1Dice the onion and mince the garlic cloves; set aside.
2. 2Cut the chicken thighs into 1-inch pieces.
3. 3In a large Dutch oven or heavy pot, heat oil over medium heat.
4. 4Add the diced onion and cook for 4-5 minutes until softened.
5. 5Add the minced garlic and cook for 30 seconds until fragrant.
6. 6Add the chicken pieces to the pot and cook for 5-6 minutes until lightly browned on all sides.
7. 7Pour in the chicken broth, diced tomatoes with juice, and tomato sauce; stir to combine.
8. 8Add the Worcestershire sauce, apple cider vinegar, brown sugar, smoked paprika, salt, black pepper, and hot sauce if using.
9. 9Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 25 minutes.
10. 10Stir in the pulled pork, frozen lima beans, and frozen corn.
11. 11Simmer uncovered for an additional 20-25 minutes, stirring occasionally, until the vegetables are tender and the stew has thickened.
12. 12Taste and adjust seasoning with more salt, pepper, or hot sauce if desired. Serve hot.