Brunswick Stew
Smoky pulled chicken, corn, and beans in a tangy tomato broth, the Southern barbecue-joint favorite made easy at home.
Ingredients (serves 6)
- 1.5 lb chicken thighs
- 1 onion
- 3 cloves garlic
- 1 can crushed tomatoes
- 2 cups frozen corn
- 2 cups frozen mixed vegetables
- 3 cups chicken stock
- 1/3 cup BBQ sauce
- 1 tbsp Worcestershire
- 1 tsp smoked paprika
Missing something? Save this recipe to Anychef and it rebuilds around what's actually in your kitchen — and writes the grocery list for the rest.
Save this recipeInstructions
- 1
Dice the onion and mince the garlic. Heat 1 tbsp oil in a Dutch oven over medium heat and cook the onion until soft, 5 minutes, then add garlic and smoked paprika for 1 minute.
- 2
Add the chicken thighs, crushed tomatoes, and chicken stock. Bring to a simmer and cook until the chicken reaches 165°F, about 20 minutes.
- 3
Shred the chicken with two forks and return it to the pot.
- 4
Stir in the frozen corn, mixed vegetables, BBQ sauce, and Worcestershire. Simmer until slightly thickened, about 15 minutes.
- 5
Season with salt, black pepper, and a splash of hot sauce if you like, then serve with cornbread or crackers.
