For this adventure in slow cooking, I thought I’d try something I’d never even heard of before – Brunswick Stew. Looking over the ingredients, I was nodding and mmm-hmm ing… right up until that point where it mentioned okra. And lima beans. (the original Brunswick stew used squirrel meat as well)
I’m not ready to go there just yet.
So I improvised.
Instead of okra, I added a yellow caribe pepper and a cubanelle pepper.
2 lb chicken
8 oz precooked ham, diced
3 medium onions, cut into wedges
1 head of garlic, diced
1 yellow caribe pepper
1 cubanelle pepper (similar to an angelino)
14.5 oz diced tomatoes (1 can)
14 oz chicken broth (1 can)
1 tsp dried mustard
1 tsp thyme (I used crushed leaves)
1 tbsp black pepper
1 tbsp Worchestershire sauce
1 tbsp hot sauce (I just squirted on the mix until it felt right)
1 cup butter beans
1 cup frozen whole kernel corn
My local grocer doesn’t carry cubed ham, so I got a 1 lb. section and diced it myself. You may have to do the same. For the hot sauce I decided to use some rooster sauce (AKA Huy Fong “Sriracha”). I don’t think it was quite the flavor I was craving, but I didn’t have any yu la jiao sitting around and I wasn’t going back to the store.
- Toss the onions, peppers, and garlic. Place in slow cooker.
- Put chicken and ham on top of the onion mixture.
- Sprinkle dried mustard, thyme, pepper over the mixture.
- Add chicken and ham.
- Add broth, tomatoes, Worchestershire sauce, and hot sauce.
- Cook on low 8-10 hours, high 5-6 hours.
- Add drained, washed butter beans, add corn. If you want, pull chicken out and cut into smaller bits.
- Cook on high for 45 minutes
The traditional recipe has you adding olives, raisins, or fresh thyme and stirring it in at serving time. While I think sliced green olives would probably work well, I’m opting out of those additions.
Food cost: $20-25, depending on your meat choices, not including spices. $24 for me.
Review: 4/5. tasty! meaty and rich, flavorful, and a touch spicy. I like this a touch less than the Garlic Stew with Other Bits (probably my cow-eating nature at heart), but it’s close.
Two more prep photos after the jump Continue reading