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This hearty and flavorful stew is made in a Dutch oven with pork and chicken as the major meat flavors. This is a Southern classic, perfect for those chilly winter nights! We hope you enjoy this recipe!

  • 1 pound boneless, skinless chicken thighs
  • 1 pound boneless pork shoulder, cut into 1-inch cubes
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 1 can  whole kernel corn, drained
  • 1 can of lima beans, drained
  • 1 can  tomato sauce
  • 1/2 cup of ketchup
  • 1/4 cup brown sugar
  • 1/2 teaspoon cayenne pepper
  • 1 tablespoon of Worcestershire sauce
  • 2 teaspoons of smoked paprika
  • 4 cups of chicken stock
  • 1 cup frozen okra, thawed and sliced
  • 1 cup frozen peas, thawed
  • 2 tablespoons of unsalted butter
  • salt and pepper to taste
  • a lovely Dutch oven
  1. Let's get started! Preheat your regular oven to 350°F.
  2. Now, heat your lovely Dutch oven over medium-high heat.
  3. Add the chicken thighs to the Dutch oven and cook them for about 8 minutes, turning once, until they are browned on both sides. It should already look pretty appetizing! Now, remove the chicken from the Dutch oven and set it aside.
  4. Add the pork shoulder to the Dutch oven and cook it for about 10 minutes until it is browned on all sides. This is going to be good! Then, remove the pork from the Dutch oven and set it aside. Now we have the meat prepared and sealed.
  5. Next, add the chopped onion to the Dutch oven and cook it for about 5 minutes, stirring occasionally, until soft. It should have started to sweeten. Mmmm! Getting somewhere!
  6. Add the minced garlic to the Dutch oven and cook it for about a minute, stirring constantly, until fragrant and sweet. Then add the diced tomatoes, corn, lima beans, tomato sauce, ketchup, brown sugar, Worcestershire sauce, smoked paprika, cayenne pepper, salt, black pepper, and chicken stock. Great stuff! 
  7. Stir all the ingredients. Now we have an amazing flavor base! Mmmmm!
  8. Add the chicken thighs and pork shoulder to the Dutch oven and stir.
  9. Cover the Dutch oven with a lid and place it in the oven. This is going to be amazing!
  10. Cook the stew for about 2 hours, stirring occasionally, until the chicken and pork are tender and the flavors have melded.
  11. Remove the Dutch oven from the oven and let it cool for a few minutes.
  12. Add the sliced okra, peas, and butter to the Dutch oven and stir to combine.
  13. Cover the Dutch oven with a lid and let it simmer on the stovetop over low heat for about 30 minutes, until the vegetables are tender and the stew has thickened.
  14. Serve the Brunswick stew hot, garnished with chopped fresh parsley or scallions, if desired.
Enjoy your extremely delicious and warming Brunswick stew! Mmmm! Winter ain't that bad now, eh?

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