Mom's 70's Brunswick Chicken Stew
I had completely forgotten about this recipe until mom reminded me of it. When I was a kid, I didn't dig on veggies much, so it is no wonder I had forgotten this. Now that I am older and eat my veggies, this stew rocks. I remember my father loved when mom would make it.
Mom's 70's Brunswick Chicken Stew
I had completely forgotten about this recipe until mom reminded me of it. When I was a kid, I didn't dig on veggies much, so it is no wonder I had forgotten this. Now that I am older and eat my veggies, this stew rocks. I remember my father loved when mom would make it.
Open in Cookpad AppSteps
- 1
Combine the chicken, tablespoon of salt, and water in a Dutch oven or soup pot and bring to a boil.
- 2
Reduce the heat and simmer the chicken covered for 1 hour.
- 3
Remove the chicken and allow to cool. Save the chicken broth and skim off any excess fat.
- 4
Remove the skin and debone the chicken. Cube the chicken.
- 5
Add the chicken back into the pot with the broth. Stir in the rest of the ingredients.
- 6
Simmer for 2 hours covered.
- 7
Remove the b-day leaf and serve hot with crusty bread.
- 8
TIP: The okra is what thickens this stew. If you are like me and don't care for a lot of okra, you can stir in a tablespooon of cornstarch mixed with water. Raise the heat to let the slurry thicken and the serve.
Cooksnaps
Similar Recipes
More Recipes
-
-
-
-
Yongjie -
-
-
-
-
-
Sunshine Chinese Barbecue Chicken
-
-
-
-
-
Baked salmon topped with caramelized apples
-
-
-
Chipotle - Pineapple Black Beans
-
-
-
Comments