Alexandria

YOU CANNOT EAT PORK BARBEQUE WITHOUT BRUNSWICK STEW!  This recipe feeds a crowd with VERY little meat – GREAT FOR YOUR SUPER BOWL PARTY!

YIELD: 5+ QUARTS

INGREDIENTS FOR THE SAUCE:

1/2 Stick            Butter

1 C                    Catsup

1/4 C                 French’s Yellow Mustard

1/4 C                 White vinegar

1 tsp.                Garlic powder

1 tsp.                Coarse ground black pepper

1/2 tsp.              Crushed red pepper

1/2 oz.               Liquid Smoke

1 TBSP              Worcestershire Sauce

2 oz.                 Franks Original Hot Sauce

1/2 TBSP            Fresh lemon juice

~~~~~

1/3 C                 Brown sugar

 

INGREDIENTS FOR THE STEW:

1 C               Onion – finely chopped

2 C              Sliced okra – fresh or frozen and thawed

1 lb.             Pork barbeque in sauce – chopped

2 LARGE       Chicken breasts – bone in

1 – 14 oz.     Can petite diced tomatoes – undrained

1 – 8 oz.    Can – tomato sauce

3 large       Russet potatoes – cubed

1 – 14 oz   bag frozen corn

1 – 14 oz   bag frozen BABY lima beans

3-4 C            Chicken stock ***

Sauce (from above)

Kosher salt

Fresh ground black pepper

1 box       Instant potato flakes

 

DIRECTIONS FOR THE SAUCE:

In a 2-quart saucepan over low heat, melt butter.  Blend the first three ingredients until smooth and add to butter.  Add next 10 ingredients and blend until smooth.  Add 1/4 C brown sugar and blend.

Gradually increase heat to a simmer (DO NOT BOIL) and cook about 10 minutes; set aside.  (Any remaining sauce is great for BBQ’d chicken on the grill)

 

DIRECTIONS FOR THE STEW: (Keep in mind that the finished product is NOT a soup – it should be very thick)

Cover chicken breasts with water.  Add 1 tsp. salt and simmer covered until meat falls off the bone – about an hour.  Strain liquid (stock) and set aside.  Remove meat from the bones and SHRED CHICKEN BY HAND (you want it rather stringy – DO NOT cut with a knife) – this will also help you find any sneaky, tiny bones

Place a small mount of bacon drippings in the bottom of a 6-qt, heavy pot. Saute onions until tender – 2-3 minutes

To the onions add:  chicken, barbecue, 2 C sauce, 2 C chicken stock, diced tomatoes and liquid, tomato sauce, and 2 tsp. fresh ground black pepper.    Bring to a boil and reduce to lowest heat.  Simmer uncovered for about an hour, stirring occasionally.  Add additional chicken stock if mixture gets too thick (mixture should cook down a little and meat should be totally falling apart.)

Add okra and simmer another 30 minutes.

Add potatoes, corn and baby limas to the pot.  Bring to a simmer and cook until potatoes are very tender, adding more stock as necessary.

Salt and more pepper to taste.  Also, add additional Franks for more heat.

Thicken as desired with instant potato flakes just before serving.

Serve as a side dish with BBQ or as a stand-alone stew with cornbread or hushpuppies.

***Note – I use chicken stock made from the drippings of my baked chicken.

http://www.aleksandreia.com/2011/07/14/divine-baked-chicken/