Step by step

Method

4 steps

1. 1

   Dice 1 onion and mince 3 garlic cloves. Cut 1½ pounds chicken thighs (or use leftover pulled chicken/pork) into bite-size pieces. Warm 1 tablespoon oil in a Dutch oven over medium; soften onion 5–6 minutes, then garlic 30 seconds. Add chicken and brown lightly 4–5 minutes.

2. 2

   Stir in 1 can (14–15 oz) crushed or diced tomatoes, 2 cups chicken stock, 1 cup frozen corn, 1 cup frozen lima beans (or butter beans), ½ cup BBQ sauce, 1 tablespoon cider vinegar or Worcestershire, 1 teaspoon smoked paprika, ½ teaspoon thyme, salt, and pepper. Optional: diced potato or a handful of okra.

3. 3

   Bring to a simmer, then cook uncovered 30–45 minutes, stirring now and then, until the chicken shreds easily and the stew is thick, tomato-forward, and spoon-coating — not thin like soup. Shred any big pieces in the pot. Taste; it should be a little sweet, a little tangy, a little smoky.

4. 4

   Ladle into bowls with cornbread or saltines. You want thick, tomatoey Brunswick stew with corn and limas — not a thin chicken soup with a splash of ketchup.