Best Weight Watchers Chicken Brunswick Stew Recipes

SMOKY CHICKEN BRUNSWICK STEW

Smoky Chicken Brunswick Stew image

Provided by Guy Fieri

Time 2h40m

Yield 6 to 8 servings

Number Of Ingredients 24

Ingredients

1 tablespoon granulated garlic
1 tablespoon light brown sugar
2 teaspoons paprika
1 teaspoon dry mustard
2 pinches cayenne pepper
Kosher salt and freshly ground black pepper
10 chicken thighs, bone in and skin on
4 cups low-sodium chicken stock
2 tablespoons white wine
1 tablespoon Worcestershire sauce
1 tablespoon liquid smoke
One 1-pound slab smoked bacon, cut into 1/2-inch pieces
2 tablespoons canola oil
3 cloves garlic, minced
2 ribs celery, diced
1 large yellow onion, diced
1 green bell pepper, seeded and diced
1 large russet potato, peeled and cut 3/4-inch dice
One 28-ounce can diced fire-roasted tomatoes
1 cup BBQ sauce
1 cup frozen corn kernels, thawed
One 15 1/2-ounce can pinto beans, drained
One 15 1/4-ounce can lima beans, drained
Hot sauce, to finish

Steps:

Preheat the oven to 350 degrees F.
Make the chicken marinade by combining the granulated garlic, sugar, paprika, dry mustard, cayenne and some salt and pepper together. Mix well then place the chicken thighs into a resealable plastic bag and pour the dry seasoning over. Seal the bag and shake it around so the chicken is seasoned evenly.
Transfer the chicken to a roasting pan. Pour over the 2 tablespoons of the chicken stock, the wine, Worcestershire and liquid smoke. Cover tightly with foil then place in the oven and roast for 30 minutes.
Uncover the foil and continue to cook to roast the chicken, another 30 minutes. Remove the pan from the oven and place on the stovetop. Remove the chicken to a plate and turn the burners on to medium heat.
Set a large Dutch oven over medium-high heat. Add the bacon and canola oil and cook until brown and the fat has rendered slightly, 7 to 8 minutes. Using a slotted spoon, remove the bacon and set aside. Add the garlic, celery, onions, peppers and potatoes to the Dutch oven and cook in the bacon fat until translucent, 4 to 5 minutes. Using tongs, add the reserved chicken to the Dutch oven. Cook to add a little color, 2 to 3 minutes, then pour in any juices from the roasting pan into the Dutch oven. Use a little water to get any roasted brown bits from the bottom of the pan off. Return the bacon to the Dutch oven, add the tomatoes and their juices and pour in the remaining chicken stock. Stir well, and then simmer for 35 minutes, stirring occasionally.
Add the BBQ sauce, corn, pinto beans and lima beans to the stew. Stir well and simmer until the chicken is very tender, the vegetables are soft and the beans are heated through, 15 to 20 minutes.
When done, stir well and taste. Season with salt, pepper and a few dashes of hot sauce. Serve with cornbread and slaw.

CHICKEN BRUNSWICK STEW

Chicken Brunswick Stew image

Brunswick Stew, named after the city of Brunswick, Georgia, is a thick stew usually containing chicken and lima beans or okra. I remember my grandmother serving Brunswick stew when I was a child. This version comes from Rachel, my MIL. A note from her says that she uses about five chicken breasts instead of a whole chicken. The amount of chicken broth is unspecified; I estimated the amount below. I also estimated the size of the whole chicken. Time to make includes cooking the chicken.

Provided by janem123

Categories Low Cholesterol

Time 4h

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1 (3 -4 lb) chicken, cooked, deboned, and cut into pieces
2 (14 ounce) cans tomatoes, undrained
1 (16 ounce) package frozen lima beans
1 (16 ounce) package frozen corn
1 1/2 cups ketchup
2 medium potatoes, cooked and mashed
2 onions, chopped
1 tablespoon Worcestershire sauce
1/4 cup margarine
5 -6 cups chicken broth
salt
black pepper
hot sauce
red pepper flakes

Steps:

Combine all ingredients in a large saucepan.
Bring to a boil, reduce heat to low, and cook for 3 hours, stirring occasionally.

Nutrition Facts : Calories 821.1, Fat 40.4, SaturatedFat 11.1, Cholesterol 170.1, Sodium 1567.5, Carbohydrate 62, Fiber 8.4, Sugar 20.8, Protein 55.4

CHICKEN BRUNSWICK STEW

Chicken Brunswick Stew image

Everyone will warm up to this hearty stew after a long day of sledding, skiing or other fun activities in the frosty outdoors. Use leftover or rotisserie chicken to keep the preparation easy.-Patty Stremsterfer, Pleasant Plains, Illinois

Provided by Taste of Home

Categories Dinner

Time 1h25m

Yield 14 servings (about 5 quarts).

Number Of Ingredients 13

Ingredients

1/4 cup butter, cubed
2 medium onions, chopped
6 cups chicken broth, divided
5 cups cubed cooked chicken
1 package (16 ounces) frozen corn, thawed
1 package (16 ounces) frozen lima beans, thawed
4 medium potatoes, peeled and diced
3 cans (14-1/2 ounces each) diced tomatoes, undrained
2 celery ribs, chopped
1 cup water
1/4 teaspoon each dried basil, marjoram and thyme
1/4 teaspoon hot pepper sauce
1 tablespoon cornstarch

Steps:

In a stockpot, melt butter. Add onions; saute until tender. Stir in 5 cups broth, chicken, corn, beans, potatoes, tomatoes, celery, water, herbs and pepper sauce. Bring to a boil. Reduce heat; cover and simmer for 45 minutes., Combine cornstarch and remaining broth until smooth; gradually stir into stew. Bring to a boil; cook and stir for 2 minutes or until slightly thickened.

Nutrition Facts : Calories 393 calories, Fat 15g fat (5g saturated fat), Cholesterol 91mg cholesterol, Sodium 1124mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 5g fiber), Protein 35g protein.