Photo by Gwénaël Le Vot
Makes 6–8 servings
1 pound shredded chicken (store-bought rotisserie or home-cooked)
¾ cup barbecue sauce
½ cup ketchup
¼ cup Worcestershire sauce
2 cups peeled russet potatoes, cut into ½-inch cubes
1 package frozen lima beans
1 package frozen whole corn kernels
1 28-ounce can crushed or diced tomatoes
1 cup chicken stock (more if needed)
½ large onion, chopped
1 carrot, chopped
Kosher salt, to taste
Freshly ground black pepper, to taste
½ teaspoon dried oregano
¼ teaspoon crushed red pepper
1 bay leaf
Chopped parsley for garnish
Prepare all ingredients in advance, so you can add them to the pot at the same time. In a large stockpot, add all ingredients except parsley, and stir well to combine. Bring to a boil over medium heat. Lower heat, and simmer 30–40 minutes, until desired thickness. If too thick, add chicken stock. Remove bay leaf before serving. Ladle into bowls, and garnish with parsley.
Note: Brunswick stew is a perfect dish for using leftover meats, especially chicken and pork. You can also prepare it in a slow cooker, cooking 6 hours on low.