Hearty Chicken Brunswick Stew
This hearty, comforting stew brings together zesty onion, celery, sweet corn, white potatoes and earthy lima beans. A rich base of tomato broth, BBQ sauce, and a touch of hot sauce adds lots of savory flavor. Tender chicken simmered to perfection rounds out this dish.
SERVINGS
8
PREP TIME
10 Min
COOK TIME
15 Min
Ingredients
1 tablespoon olive oil
1 white onion, diced
4 stalks celery, chopped
1/4 teaspoon dried thyme
1/4 teaspoon ground black pepper
1/2 teaspoon salt
1 can (28 oz.) diced tomatoes (do not drain)
2 boxes (32 oz.) chicken broth
2 cups barbecue sauce
2 tablespoons hot sauce
1 can (15.0 oz.) Libby’s® Lima Beans, drained
1 can (15.25 oz.) Libby’s® Whole Kernel Sweet Corn, drained
1 can (15.0 oz.) Libby’s® Diced White Potatoes, drained
2 cups chopped rotisserie chicken
2 tablespoons chopped fresh parsley
1 tablespoon olive oil
1 white onion, diced
4 stalks celery, chopped
1/4 teaspoon dried thyme
1/4 teaspoon ground black pepper
1/2 teaspoon salt
1 can (28 oz.) diced tomatoes (do not drain)
2 boxes (32 oz.) chicken broth
2 cups barbecue sauce
2 tablespoons hot sauce
1 can (15.0 oz.) Libby’s® Lima Beans, drained
1 can (15.25 oz.) Libby’s® Whole Kernel Sweet Corn, drained
1 can (15.0 oz.) Libby’s® Diced White Potatoes, drained
2 cups chopped rotisserie chicken
2 tablespoons chopped fresh parsley
Instructions
- In large stockpot, heat oil over medium-high. Add onion, celery, thyme, black pepper and salt. Cook 3 minutes, until vegetables are translucent.
- Carefully add can of tomatoes with juice, broth, barbeque sauce and hot sauce. Stir together.
- Add lima beans, corn and potatoes to pot. Stir together. Bring to a boil, then reduce heat to low and simmer 5 minutes.
- Stir in cooked chicken and heat through.
- Serve hot topped with parsley.
- In large stockpot, heat oil over medium-high. Add onion, celery, thyme, black pepper and salt. Cook 3 minutes, until vegetables are translucent.
- Carefully add can of tomatoes with juice, broth, barbeque sauce and hot sauce. Stir together.
- Add lima beans, corn and potatoes to pot. Stir together. Bring to a boil, then reduce heat to low and simmer 5 minutes.
- Stir in cooked chicken and heat through.
- Serve hot topped with parsley.
