Vintage Brunswick Stew
Brunswick stew is a traditional dish, popular in the American South. The origin of the dish is uncertain, but it is believed to have been invented in the early 19th century.
- 8 cups water
- 2 boneless, skinless chicken breasts
- 1 (28 ounce) can diced tomatoes with the juice
- 1 (14 ounce) can chicken broth
- 1 (14 ounce) cans cream-style corn
- 1 (14 ounce) can lima beans, drained
- 1 (14 ounce) can cut green beans, drained
- 1 baking potato, peeled and cut into chunks
- 1 medium-size sweet onion chopped
- 1 (14 ounce) can sweet corn drained
- 1 1/2 tablespoons kosher or sea salt (or to taste)
- 1 teaspoon black pepper
- 5-10 drops Tabasco Sauce, to taste
- 1 teaspoon Worcestershire sauce
- Place water and chicken in a large soup pot and cook to boiling on medium-high until done and fork tender (about one hour).
- Shred chicken and return to pot of water.
- Add chicken broth and all remaining ingredients, except potato. Cover with a tight lid and cook on medium-low heat for about one hour, stirring occasionally.
- Add potato chunks to the pot during the last 25 minutes of cooking. The potato should be fork tender when it is ready.