Make-Ahead Pulled Chicken Brunswick Stew

By Sprig Originals ✓ · cooked up in Sprig

A thick, smoky Southern stew of shredded chicken, sweet corn and butter beans in a tangy tomato-barbecue broth. It's built with no cream or flour, so it freezes solid and reheats back to exactly the way it tasted on day one — no splitting, no watery puddle. One pot makes six generous portions to stack flat in the freezer for the worst weeknight of the month.

Ingredients

• 2 tbsp vegetable oil
• 1 large yellow onion, diced
• 1.5 lb boneless skinless chicken thighs
• 2 medium Yukon Gold potatoes, cut in 1/2-inch cubes
• 28 oz can crushed tomatoes
• 2 cups chicken broth
• 3/4 cup barbecue sauce
• 2 tbsp Worcestershire sauce
• 1.5 tsp smoked paprika
• 1.5 cups frozen corn kernels
• 1.5 cups frozen baby lima beans (butter beans)
• salt and black pepper

Instructions

1. Heat the oil in a large Dutch oven or heavy pot over medium-high. Add the onion and a pinch of salt and cook, stirring, for 5 minutes until softened and lightly golden.
2. Add the whole chicken thighs, potatoes, crushed tomatoes, chicken broth, barbecue sauce, Worcestershire, smoked paprika, 1 teaspoon salt and 1/2 teaspoon black pepper. Bring to a boil, then reduce to a gentle simmer, cover, and cook 30 minutes, stirring once or twice, until the chicken pulls apart easily.
3. Lift the chicken onto a plate, shred it with two forks, and return it to the pot along with any juices.
4. Stir in the frozen corn and lima beans. Simmer uncovered for 15 to 20 minutes, stirring occasionally, until the potatoes are tender and the stew is thick enough that a spoon leaves a brief trail. Taste and add salt and pepper.
5. Cool the stew fast so it freezes well: spread it into two wide shallow pans or set the pot in a sink of cold water, stirring now and then, until it is no longer steaming (about 30 to 40 minutes). Do not put it in the freezer warm.
6. Portion into zip-top freezer bags or airtight containers, leaving 1 inch of headspace. Press bags flat, label with the date, and freeze up to 3 months.
7. To reheat from frozen: tip a block into a saucepan with 2 tablespoons water, cover, and warm over medium-low for 15 to 20 minutes, breaking it up and stirring every few minutes until bubbling hot throughout. Or thaw overnight in the fridge and reheat covered for 8 to 10 minutes, or microwave a thawed portion on high for 3 to 4 minutes, stirring halfway.

Chef's tips

Nutrition (per serving, estimated)

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