Nobody will leave the table hungry when you serve up this simple Southern classic. Our rich recipe for Brunswick Stew is simply spectacular!
What You Need
Original recipe yields 10 servings
1 Tbsp. KRAFT Red Wine Vinaigrette Dressing
1 broiler-fryer chicken (3-1/2 lb.), cut into 10 pieces
1 lb. boneless pork shoulder, cubed
1 can (14.5 oz.) fat-free reduced-sodium chicken broth
1 can (6 oz.) tomato paste
2 Tbsp. HEINZ Red Wine Vinegar
2 Tbsp. LEA & PERRINS Worcestershire Sauce
1/4 tsp. ground red pepper (cayenne)
1 can (15 oz.) fire-roasted diced tomatoes, undrained
1 cup BULL'S-EYE Carolina Style Barbecue Sauce
1 pkg. (10 oz.) frozen lima bean s
Add To Shopping List
Let's Make It
Heat dressing in Dutch oven or large deep skillet on medium-high heat. Add chicken and pork; cook 5 to 7 min. or until browned, turning frequently.
Stir in broth, tomato paste, vinegar, Worcestershire sauce and red pepper; bring to boil. Cover; simmer on low heat 25 min.
Add tomatoes, barbecue sauce and beans. Cover; simmer 15 to 20 min. or until chicken and pork are done.
Substitute smoked pulled pork (without sauce) for the boneless pork shoulder.
Substitute baby lima beans or cut green beans for the lima beans.
In order to get 10 servings, cut chicken breasts in half. This way everyone gets a piece of chicken and pork.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 19g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.