My first exposure to Brunswick stew was during college while living in Georgia. I bought cans of it to heat up for dinner. Later I developed my own recipe.
3½ pounds of boneless, skinless chicken breasts and thighs
1 pint chicken broth or stock
2 cups frozen kernel corn
28-oz can tomatoes, drained and chopped
2 cups green beans and/or okra
1 can lima beans, drained
1 cup chopped onion
1 Tbsp. Worcestershire sauce
Salt and pepper to taste
Combine all ingredients except salt and pepper in a 4-quart saucepan and bring to a boil. Lower heat and simmer for 1 hour.
Check seasonings and add salt and/or pepper as desired.
Remove chicken, debone, and shred or cube.
Stir chicken back into the stew. Serve in soup bowls.
(Pressure cooker method)
Place water and chicken in a 6-quart/liter pressure cooker, secure lid, bring to pressure and cook for 8 minutes. Let pressure drop on its own, then carefully open the cooker. Remove the chicken to a plate and reserve the broth in the cooker. When chicken is cool enough to handle, cut into cubes. Return the chicken to the cooker, along with the remaining ingredients. Bring to a boil, uncovered, then simmer for 30 minutes. Stir often.
Stew will thicken slightly. Serve immediately or refrigerate for re-heating. Brunswick Stew is a great dish to prepare a day ahead.