Lunch: Chicken Brunswick Stew

A flavorful chicken stew with a thick sauce and barbecue flavors

Ingredients

1 tablespoon liquid smoke, available in grocery stores
1/2 cup Paula Deen BBQ Sauce
1 cup ketchup
1 (16 oz) can creamed corn
1 (28 oz) can crushed tomatoes, sweetened with 1/3 cup sugar
1 (2 1/2 lb) fryer chicken
1 onion, chopped
1 tablespoon tablespoon vinegar
1 tablespoon Worcestershire sauce
celery salt

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 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.

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