Brunswick Stew

Ingredients

• 5 tablespoons canola oil ((or 5 tablespoons margarine or unsalted butter))
• 2 tablespoons olive oil (, for cooking chicken)
• 1 large onion (, thinly sliced ​​)
• 3 cloves garlic (, minced)
• 3 potatoes (, diced)
• 8 oz. lima beans (, cooked or frozen)
• 10 oz. canned corn kernels ((or frozen))
• 3 cups chicken stock
• 14 oz. tomatoes (, peeled, seeded, and diced)
• 3/4 cup tomato purée
• 10 frozen okra (, sliced ​​)
• 1 stalk celery (, chopped)
• 1 cup barbecue sauce
• 1 tablespoon Worcestershire sauce
• 1 tablespoon brown sugar
• 1/2 teaspoon cayenne pepper
• 6 skinless chicken thighs
• 12 oz. smoked pork (, shredded)
• 1 teaspoon smoked paprika
• Salt
• Black pepper (, freshly ground)
• Cornbread ((for serving))
• Coleslaw ((for serving))
• Cast iron Dutch oven
• Large heavy skillet

Instructions

1. 1

   In a large heavy skillet, heat the olive oil and add the chicken thighs. Sauté until all are white.

2. 2

   Transfer to a cutting board and shred coarsely. Set aside.

3. 3

   In a cast iron Dutch oven, heat selected fat over medium heat.

4. 4

   Add onion. Sauté, stirring frequently, for 2 minutes or until onion is translucent.

5. 5

   Add garlic and sauté, stirring constantly, for 1 minute more.

6. 6

   Add diced potatoes, celery, lima beans, corn kernels, okra, tomatoes, and tomato puree. Stir well, then add chicken broth and bring to a boil.

7. 7

   Cover and cook for 20 minutes over medium-low heat.

8. 8

   Add barbecue sauce, Worcestershire sauce, smoked paprika, cayenne pepper, and brown sugar. Season with salt and pepper and stir well.

9. 9

   Add reserved chicken thighs and smoked pork. Stir well.

10. 10

    Cover and simmer over low to medium heat for 15 minutes, then reduce to low heat for an additional 20 minutes, stirring frequently.

11. 11

    Adjust seasoning to taste by adding barbecue sauce, salt, black pepper, and cayenne pepper to taste.

12. 12

    Serve with cornbread and coleslaw.