Southern Garden Brunswick Stew

Why This Southern Garden Brunswick Stew Works

As the pot heats up, the onions and garlic soften in the oil and lose their sharp bite. They start to taste sweeter and give the broth something to cling to. When the chicken goes in next, it browns a little on the outside, so it stays tender inside instead of drying out in the liquid later.

Once the broth and tomatoes are added, the chicken and potatoes simmer slowly in that hot liquid. During this time, the potatoes soak up the seasoned broth and soften all the way through, which also thickens the stew a bit as their starch spreads out. The smoked paprika, thyme, cayenne, salt, and pepper spread through the whole pot while it bubbles gently, so every bite tastes seasoned, not just the broth.

After the potatoes are tender, the corn and lima beans go in near the end. They only need a short time, so they stay plump and don’t turn mushy. By the time the parsley goes on top, the chicken is cooked through but still moist, the vegetables are soft but holding their shape, and the broth has turned into a hearty, slightly thick stew.

Mistakes To Avoid

Cranking the heat too high when browning the chicken often makes the outside seize up and stick while the inside stays a bit raw. Once the broth goes in, those undercooked pieces can turn rubbery instead of staying tender in the stew.

Adding the potatoes late, or cutting them into big chunks, means they don’t soften in the short simmer time. The stew ends up with firm or even crunchy centers in the potatoes while the rest of the ingredients are already done.

Skipping the step of sautéing the onions and garlic until they’re soft leaves them sharp and a little harsh in the pot. They stay slightly crunchy and stringy in the finished stew instead of melting into the broth.

Dumping in the corn and lima beans at the start with the broth and potatoes makes them cook far too long. By the time the stew is ready, the beans split and the corn turns tough and chewy instead of plump.