Alabama Chicken Stew (Brunswick-Style)
A thick tomato-based chicken and vegetable stew simmered for hours, served at Alabama political rallies, fish fries, and church suppers.
- Prep
- 20 min
- Cook
- 180 min
- Total
- 200 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 340 kcal
Equipment
- •Large stockpot
Nutrition
Per serving, approximate
- Calories
- 340 kcal
- fat
- 12
- carbs
- 30
- protein
- 24
- calories
- 340
Instructions
- 1
Put the chicken thighs and broth into a large stockpot. Bring the liquid to a boil.
- 2
Lower the heat on the stovetop. Simmer the chicken until it falls off the bone, about 45 minutes.
- 3
Take out the chicken and shred the meat. Throw away the bones and put the meat back into the pot.
- 4
Add the onion, tomatoes, and potatoes. Simmer for 1 hour.
- 5
Stir in the corn, Worcestershire, and hot sauce. Keep simmering for 1 to 1.5 hours, stirring often.
- 6
Season with salt and pepper. Simmer until the mixture is thick like a stew.
- 7
Ladle the hot stew into bowls. Serve with crackers.
Chef's tips
Cook gently on low heat and stir occasionally so the liquid cooks down thick. Shred the chicken into small pieces for the classic texture.
Storage
Refrigerate up to 4 days; freezes well up to 3 months.
Reheating
Reheat gently on the stovetop over low heat, stirring often.
Common mistakes to avoid
- •Not simmering long enough for the stew to thicken properly
- •Not adding enough salt and pepper to bring out the full flavor
Serving suggestions
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