Servings: 6 to 8 servings
Prep Time: 30 min
Cook Time: 1 hour 30 min
1 tablespoon liquid smoke, available in grocery store
1/2 cup Paula Deen BBQ Sauce
1 cup ketchup
1 16-ounce can creamed corn
1 28-ounce can crushed tomatoes, sweetened with 1/3 cup sugar
1 2 1/2-pound fryer chicken
1 onion, chopped
1 tablespoon tablespoon vinegar
1 tablespoon Worcestershire sauce
salt and pepper
In a large pot, place the chicken and enough water to cover chicken and bring to a boil. Cook chicken until meat falls off the bone, approximately 45 minutes. Drain the stock and reserve 2 cups of stock. Remove the skin and bones and chop meat.
In a separate pot, mix the chicken and remaining ingredients. Simmer slowly for 30 minutes, stirring often to prevent sticking. Add a little bit of the stock if the stew become too thick. Serve stew over steamed rice.
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Join Paula and family for a Party at Sea aboard Royal Caribbean’s Oasis of the Seas to Labadee, Jamaica, and Cozumel (roundtrip from Ft. Lauderdale) presented by Alice Travel. We will be having special, separate events for kids on this one with Jack Deen hosting the kids program! Click here for more information, and please note that the Paula Deen cruise is only available by booking directly with Alice Travel Book now before the prices start going up on the cruise and air!
Join the Deen Family for a Book Signing at The Lady & Sons from 10 am to 12 pm.
The event is free; 350 wristbands to be distributed starting at 9 am.
Come see Paula’s live show at the Majestic Theatre in San Antonio, TX and get a heaping helping of Paula’s recipes, and some good old-fashioned fun and laughter!
Visit TicketMaster for ticketing information.
Sponsored by Springer Mountain Farms.