Saturday, March 07, 2009

Brunswick Stew: Electric Boogaloo

The title is a lie -- this is actually my third time slow cooking a Brunswick stew.

First off, it passes the spoon test quite handily (it's thick enough so that a spoon will stay standing up):

Passing the spoon test.

It's got some heat (due to the chili paste, some cayenne and Sriracha sauce), but it's not too hot -- just enough to overwhelm the taste of the stew, which unfortunately isn't very flavorful. It's also not as sweet or tangy as my last try, since I used less cider vinegar and Sriracha.

Ingredients, this time around:
* 4 chicken drumsticks
* Some olive oil for the skillet
* Cooking spray
* Handful of garlic cloves, minced
* 2 medium sized red potatoes
* 2 onions
* 1.5 cups frozen lima beans
* 1.5 cups frozen sliced okra
* 1 28 oz can of crushed tomatoes
* 2 cans of corn (I used 1 can creamed, 1 can kernel. Just because)
* 2-3 tablespoons of chili paste (in retrospect, a bit too much)
* Couple of squirts of ketchup
* Couple of squirts of Sriracha sauce
* 2 splashes of cider vinegar
* The rest of a mostly empty bottle of Worcestershire sauce
* Half-cup or so of chicken stock (leveling out the ingredients)
* 2 chicken bouillon cubes (for extra chicken and MSG)
* Assorted powdered spices: salt, pepper, onion, cayenne, chili -- whatever's handy. Plus a bay leaf or two. Season to taste.

* Spray nonstick cooking spray into the crock pot.
* Heat oil. Start browning the chicken in a saucepan.
* Impatiently start chopping potato, garlic, onion.
* Inefficiently dash back and forth between the cutting board and stove until the vegetables are chopped and the chicken is browned.
* Add potato, garlic, onion. Place chicken on top.
* Add rest of ingredients. Place slow cooker on high. Go to bed.
* Wake up 6 hours later, to find that the stew has reduced, by bubbling all over the kitchen counter. On the plus side, the chicken has fallen off the bone, so strip the bones and shred the chicken.
* [Optional: Level off with some more lima beans, corn and okra, steamed.]
* Cook on high for 2 more hours.
* Book it. Done.

The taste is... nontraditional, mostly due to the chili sauce. I think I used too much. On the plus side, it's plenty thick


SciWonk said...

How do you increase the heat of a dish like this without affecting flavor? Sriracha can be too tangy. Cayenne maybe is the ticket.

Inquiring minds want to know!

Joelogon said...

Cayenne'll do it. It's not supposed to be that hot, anyway, but I wanted to do something different.