Food and Recipes Dish Stew Smoky Mountain Brunswick Stew 4.0 (2) 2 Reviews Where Brunswick stew originated causes heated discussions in the South. Depending on which story you accept, it was created either in Brunswick County, Virginia, in 1828, or on St. Simons Island, Georgia, in 1898. Supporters on both sides hotly dispute which state possesses bragging rights. In Virginia, the basic ingredients are boiled chicken, potatoes, onions, butter beans, corn, and tomatoes. Huge batches simmer for hours, resulting in a thick stew that's eaten with a fork. Virginians serve it as a main dish with bread on the side. In Georgia, the stew is more tomato- and barbecue-based, and usually includes barbecued pork and chicken. There, it's a prized side dish of the best barbecue joints, and real aficionados order it by the bowlful. Most Georgians laugh at the Virginia version that adds butter beans.Our version of Brunswick stew is the best of both worlds, incorporating both pork and chicken like the Georgia version, and adding lima beans in Virginian style. Packed with protein and lots of veggies, this stick-to-your bones stew is ideal for the colder months. By Southern Living Editors Southern Living Editors Since 1966, the editors of Southern Living have been carrying out the mission of the brand: to bring enjoyment, fulfillment, and inspiration to our readers by celebrating life in the South. We inspire creativity in their homes, their kitchens, their gardens, and their personal style. We are a friend they can trust, a guide to the seasons, a helping hand during the holidays, and a relentless champion of the Southern way of life. Southern Living's editorial guidelines Published on August 4, 2019 Print Rate It Share Share Tweet Pin Email Hands On Time: 30 mins Total Time: 1 hrs 15 mins Yield: 13 cups Ingredients 1 (3-lb) whole chicken, cut up 1 teaspoon salt 1/2 teaspoon paprika 1 tablespoon butter 1 tablespoon canola oil 2 medium onions, chopped 1 medium-size green bell pepper, chopped 3 cups chicken broth 1 (14.5-oz.) can diced tomatoes 1 teaspoon Worcestershire sauce 1 cup barbecue sauce 1/2 teaspoon hot sauce 2 cups frozen whole kernel corn 1 (10-oz.) package frozen baby lima beans 1 (0.75-lb.) package barbecued pork 2 tablespoons chopped fresh parsley Directions Sprinkle chicken with salt and paprika. Melt butter with oil in a large Dutch oven over medium-high heat; add chicken, and cook, turning occasionally, 6 minutes or until browned on all sides. Remove chicken, reserving drippings in Dutch oven. Skin and bone chicken. Cut meat into bite-size pieces. Add onion and green pepper to reserved drippings in Dutch oven; sauté until tender. Add chicken, chicken broth, next 4 ingredients, and 1 cup water; partially cover, and bring to a boil over medium-high heat. Add corn and next 3 ingredients; cover, reduce heat to low, and simmer 30 minutes. Southern Living Rate it Print