Eosinophilic Esophagitis Friendly Classic Brunswick Stew
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Learn more →Ingredients
6 servings
- 2 lbs bone-in, skin-on chicken thighs (about 4 thighs)
- 1 lb pulled pork (cooked, or raw boneless pork shoulder cut into 2-inch chunks)
- 1 tbsp vegetable oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, with juices
- 1 can (15 oz) crushed tomatoes
- 3 cups low-sodium chicken broth
- 2 tbsp worcestershire sauce
- 2 tbsp apple cider vinegar
- 1 tbsp brown sugar
- 1 tsp smoked paprika
- ½ tsp dry mustard
- ¼ tsp cayenne pepper
- ½ tsp black pepper
- 1 tsp salt, plus more to taste
- 1 lb yukon gold potatoes, cut into ¾-inch cubes
- 1 ½ cups frozen corn kernels
- 1 ½ cups frozen lima beans
For serving
- hot sauce, for serving (optional)
- sliced scallions, for serving (optional)
Instructions
- 1
Pat the chicken thighs dry and season all over with the salt and black pepper. Heat the vegetable oil in a 6-quart Dutch oven over medium-high heat until shimmering. Add the chicken thighs skin-side down and sear, undisturbed, for 5–6 minutes until the skin is deep golden brown and releases easily from the pot. Flip and sear the second side for 3 minutes, then transfer to a plate. (If using raw pork shoulder chunks, add them to the pot in a single layer after removing the chicken and sear for 3–4 minutes per side until browned on at least two sides, then transfer to the plate with the chicken.)
- 2
Reduce the heat to medium. Add the diced onion to the pot and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute, watching closely so it does not scorch.
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