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Answers: It is a little spicy - my mother used to make I and I was hoping someone could tell me how :-)

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Chicken Brunswick Stew

1 (2 1/2-pound) fryer chicken
Water
1 (28-ounce) can crushed tomatoes, sweetened with 1/3 cup sugar
1 (16-ounce) can creamed corn
1 cup ketchup
1/2 cup barbecue sauce
1 tablespoon liquid smoke, available in grocery store
1 onion, chopped
1 tablespoon vinegar
1 tablespoon Worcestershire sauce
Salt and pepper
Celery salt
Cooked rice, as accompaniment

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 chicken 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 becomes too thick. Serve stew over steamed rice.

Georgia Style Brunswick Stew

INGREDIENTS:
2 pounds chicken or pork, or a combination, cooked and diced
1/2 teaspoon ground black pepper
1 teaspoon hot sauce, or to taste
2 tablespoons Worcestershire sauce
1 or 2 tablespoons dried minced onion, optional
3 to 4 tablespoons bacon drippings
1/2 cup barbecue sauce, your favorite
1 1/2 cups ketchup
2 to 3 cups diced potatoes, cooked
3 cans (15 to 16 ounces each) cream-style corn

PREPARATION:
Place all ingredients in a stockpot or Dutch oven. Cover and simmer until hot and bubbly. Taste and adjust seasonings with more salt and hot sauce, as desired.
Serves 6 to 8. Related Recipes

hope these help. enjoy.

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Could you be talking about Chicken Country Captain?

Here is a great sounding recipe, give it a try:

http://www.foodandwine.com/recipes/count...

Good luck!

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Maybe this can help tweak to your own likings of course, I love heat so i add pepper flakes and hot sauce. Cleans out that stuffy nose in winter

CHICKEN STEW

Chicken breast
2 pkgs. mixed vegetables
2 potatoes
1 lg. onion
2 med. cans stewed tomatoes
1 can tomato juice
Garlic powder
Chili powder
Salt and pepper

Put chicken in large pot and just cover with water. Cook chicken until tender; remove chicken from water. Cut potatoes into cubes and add to chicken water; add diced onion; cook until potatoes are almost done. Add vegetables, cover and simmer. When vegetables are done, add stewed tomatoes and tomato juice and spices. Before serving, add pieces of chicken removed from the bone.

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SOUTHERN STYLE CHICKEN STEW

1 (3 to 3 1/2 lb.) fryer, cut up
1/2 c. flour
3 tbsp. oil
2 c. chopped onions
1 1/2 tsp. curry powder
1 (13 3/4 oz.) can chicken broth
1 (8 oz.) can tomatoes, drained and chopped
2 med. apples, peeled, cored, and chopped
1 tsp. salt
1/4 tsp. pepper
1/2 lb. green beans in 2 inch pieces
1 (8 oz.) can whole kernel corn
2 carrots, sliced

Dredge chicken in flour until lightly but completely coated. In 8 quart saucepan or Dutch oven over medium heat, cook chicken a few pieces at a time until well browned on all sides. Remove when brown. Add onions to drippings and cook until tender, about 10 minutes. Blend in curry powder. Cook 1 minute longer. Return chicken to pan; add broth, tomatoes, carrots, apples, salt, and pepper. Heat to boiling over high heat. Reduce to low; cover and simmer 20 to 25 minutes. Skim fat; add beans. Cook 10 minutes. Add corn; heat through. Serves 4 to 6.

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The easiest way it to use "V-8" juice the hot and spicey kind.
V-8 is an excellant base for soups/stews.

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