46min 4 ppl
Brunswick Stew
69 minutes
4 people
Hardover 60 min or 12+ steps
69 min · 5 steps
Hard: over 60 min or 12+ steps
420 kcalper person
Protein 32g
Carbs 40g
Fats 12g
About this dish
Shredded chicken simmers with lima beans, sweetcorn and tomatoes in a smoky, tomato-rich broth until thick and deeply comforting, a Southern low-country classic.
Allergy Info
Celery, Fish
Diet Info
Meat
Ingredients
Fresh Produce
- Onionfinely chopped1
- Celery stalksfinely chopped2
- Green Bell Pepperfinely chopped1
- Garlic clovesminced2
- Lima beanstinned, drained300 g
Meat & Poultry
- Chicken Thighsboneless, skinless700 g
Tins & Jars
- Chopped Tomatoestinned, two cans800 g
- Chicken stock500 ml
- Sweetcornfrozen200 g
Spices & Seasonings
- Smoked paprika1 tsp
- Saltto taste
- Black pepperto taste
Oils & Condiments
- Vegetable Oil15 ml
- Worcestershire sauce1 tbsp
Utensils
- Dutch Oven
- Meat thermometer
- Two forks
- Chopping board
- Sharp knife
Method
1
Heat the vegetable oil in a Dutch Oven over medium heat and cook the onion, celery and green pepper for 7 minutes until softened.
Approx. 8 minutes
2
Add the garlic and smoked paprika and cook for 1 minute.
Approx. 3 minutes
3
Add the chicken thighs, chopped tomatoes, chicken stock and Worcestershire sauce, bring to a simmer, cover and cook for 30 minutes until a meat thermometer inserted into the chicken reads 74°C.
Approx. 32 minutes
4
Lift out the chicken and shred it with two forks, then return it to the pot along with the lima beans and sweetcorn.
Approx. 10 minutes
5
Simmer uncovered for 15 minutes, stirring occasionally, until thickened, then season with salt and black pepper.
Approx. 16 minutes
