The Scoop
Supper Stew, perfect for moving day, combines hearty flavors and simple steps.
The first time I stirred this hearty Supper Stew, I was surrounded by a chorus of hammering and friends cheering with tool belts on. Moving day had finally arrived, marking a new chapter and shaking up the ordinary with the joy of settling into a fresh space. With every window open and a makeshift kitchen set up, the smell of browning chicken and sizzling onions promised to make our new home feel warm and welcoming. I had brought along my trusty Dutch oven—an essential companion for moments like these—and made sure to have a selection of pantry staples like canned tomatoes and frozen corn ready. It was my way of keeping the chaos at bay, bringing a sense of normalcy to an otherwise hectic day.
Cooking this stew taught me the art of balancing flavors on the go. A little barbecue sauce here, a splash of Worcestershire sauce there—all added up to a bubbling pot of comfort. The secret? Letting the chicken rest adequately before cutting ensures clean bites that soak up every drop of goodness. As the stew simmered away, the room filled with laughter and shared stories, each spoonful echoing the joy of friends who had become family. In the end, the stew wasn’t just about quelling hunger; it was about forging connections over something truly nourishing. The blend of spices and tender bits of chicken worked their magic, leaving us all refreshed and ready to tackle another round of unpacking.
Ingredients
- 1 (3-pound) whole chicken, cut up into breasts, thighs, legs, and wings
- 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-ounce) can diced tomatoes
- 1 teaspoon Worcestershire sauce
- 1 cup barbeque sauce
- 1/2 teaspoon hot sauce
- 1 cup water
- 2 cups whole kernel corn, frozen
- 1 (10-ounce) package baby lima beans, frozen
- 1 (0.75-pound) package barbequed pork
- 2 tablespoons fresh parsley, chopped
Directions
- Place the chicken pieces on a large platter and evenly season them with the salt and the paprika.
- In a large Dutch oven over medium-high heat, add the butter and the canola oil and heat until the butter is melted.
- Add the seasoned chicken pieces and cook, turning them occasionally, until browned on all sides and the chicken reaches an internal temperature of 165 degrees F, about 6 minutes.
- Transfer the browned chicken to a clean large platter and reserve the drippings in the Dutch oven.
- Skin and debone the cooked chicken pieces by hand and then, using a sharp knife, cut the chicken into bite-size pieces.
- In the same Dutch oven with the reserved drippings over medium heat, add the onion and the green pepper and sauté until tender, about 5-6 minutes.
- Increase the heat to medium-high.
- Add the cooked chicken, the chicken broth, the tomatoes and their juices, the Worcestershire sauce, the barbeque sauce, the hot sauce, and the water to the onion mixture in the Dutch oven, while stirring to combine.
- Cover the Dutch oven partially and bring the mixture to a boil.
- Add the corn, the baby lima beans, the barbequed pork, and the parsley to the chicken mixture and stir to combine.
- Cover the Dutch oven and reduce the heat to low.
- Simmer the soup until the flavors have melded together and the beans are tender, about 30 minutes.
- Serve.
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