Chicken Brunswick Stew

Recipe Ingredients

1		Fryer chicken - (abt 2 1/2 lbs)
		Water - as needed
1		Crushed tomatoes - (28 oz) - sweetened with
1/3 cup	65g / 2.3oz	Sugar
1		Creamed corn - (16 oz)
1 cup	237ml	Ketchup
1/2 cup	118ml	Barbecue sauce
1 tablespoon	15ml	Liquid smoke
		= (available in grocery store)
1		Onion - chopped
1 tablespoon	15ml	Vinegar
1 tablespoon	15ml	Worcestershire sauce
		Salt - to taste
		Freshly-ground black pepper - to taste
		Celery salt - to taste
		Cooked rice - as accompaniment

Recipe Instructions

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 chicken 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 becomes too thick. Serve stew over steamed rice.

This recipe yields 6 to 8 servings.

Source:
PAULA'S HOME COOKING with Paula Deen - (Show # PA-1A26) - from the TV FOOD NETWORK

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