October 9, 2011

Chicken brunswick stew

1 tablespoon liquid smoke, available in grocery store 1/2 cup Paula Deen BBQ Sauce 1 cup ketchup 1 16-ounce can creamed corn 1 28-ounce can crushed tomatoes, sweetened with 1/3 cup sugar 1 2 1/2-pound fryer chicken 1 onion, chopped 1 tablespoon tablespoon vinegar 1 tablespoon Worcestershire sauce salt and pepper celery salt Directions In a large pot, place the chicken and enough water to cover chicken and bring to a boil. Cook chicken until meat falls off the bone, approximately 45 minutes. Drain the stock and reserve 2 cups of stock. Remove the skin and bones and chop meat. In a separate pot, mix the chicken and remaining ingredients. Simmer slowly for 30 minutes, stirring often to prevent sticking. Add a little bit of the stock if the stew become too thick. Serve stew over steamed rice. www.pauladeen.com

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