Red Chicken Stew
2014-07-28 12:18:50
This is a popular dish in Eastern South Carolina!!!!
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Ingredients
- 1 WHOLE CHICKEN 3 - 3 1/2 LBS
- 3 QTS WATER
- 6 - 8 SLICES BACON DICED
- 1 LG ONION DICED
- 1/2 CUP KETCHUP
- 2 12 OZ CANS TOMATO SOUP
- 2 TBSP HOT SAUCE
Instructions
- SIMMER CHICKEN UNTIL DONE AND TENDER. CHILL CHICKEN, DEBONE, SHRED MEAT. SAVE THE BROTH.
- BROWN BACON, ADD ONIONS, COOK UNTIL LIGHTLY BROWNED. ADD TOMATO SAUCE AND KETCHUP. SIMMER FOR 5-10 MINUTES.
- ADD SAUCE MIXTURE TO THE CHICKEN BROTH, ADD CHICKEN. SIMMER ON LOW UNTIL THE STEW THICKENS.
- ADD SALT AND PEPPER AS DESIRED. ADD A LITTLE MORE HOT SAUCE IF YOU LIKE IT HOTTER. SERVE OVER RICE.
Notes
- SOME PEOPLE LIKE TO ADD A LITTLE WORCESTERSHIRE SAUCE.
From The Chef To You http://fromthecheftoyou.com/
I am exploring the origin of this recipe. From where did you acquire it?
Not sure, I had Red chicken stew several times when living in SC for 7 years. Someone asked for a recipe for red chicken stew and I found this one on the web.
I cooked Red Chicken Stew in Chicago for the Edible a Landscape Dinner this past weekend at the annual national conference of the American Society of Landscape Architects for over 500 attendees. It was the longest line all night out of six chefs. Everyone raved about it!
I don’t know the true origin, but I will attest that my family has had a tradition in the fall of the year after harvest to get all the family together out on the family land far out in the woods and cook a huge Red Chicken Stew in an old cast iron kettle. We word serve it over rice with cornbread and Bradford Watermelon Rind Pickle. We’ve done it for generations here in Sumter, SC. It’s a meal that celebrates the land and the ingredients derived from it.
Thank you for posting Chef Dave. I’m surprised there is anything out there online about it. But so glad there is!
I learned about red chicken stew and ate it while living in SC. We went to church in Alcolu and an older couple would make it about twice a year for Wed. night church suppers. Their style of making it may be very close to yours, since they lived right down the road from you.
I grew up in Alcolu and live in Sumter now I have been researching the perfect red chicken stew recipe and yours is the closest to what I remember. I will add potato’s and boiled eggs.
My wife and I went to church in Alcolu at Clarendon Baptist for 7 years. I finished my last 7 years with my government job in SC. Super great people in that area. That was where I was introduced to red Chicken Stew.
I live in SC and I’ve always made a roux to create a nice smooth gravy. I also add tumeric and lemongrass, celery, onion, garlic fish sauce and worchestershire sauce.
This was the first recipe that I clicked on & I was happily surprised to read That Chef Dave, Nat, and Greta Spoke about Sumter,SC because that’s where I live! I’ve only tried RCS one time and thats when my manager made it and brought some to work for me to try but I didn’t care for it (maybe it was just her recipe) and now I’m rethinking that I wanna try your recipe!
I hope you give it at try. Thanks for visiting the website!
I am a SC native who has lived in GA for the last 34 years – been trying to get home ever since! – & Red Chicken Stew was a staple in my family growing up. In fact, two branches of my family made cookbooks years ago & there were several recipes for Red Chicken Stew in each one. My cookbooks are all boxed up right now, though, so I don’t have access to my family’s recipes, which is what sent me on my hunt today. I am originally from Sumter, my family still lives there & I visit there a couple of times a year. This recipe is the closest to what I remember. We did not put corn, potatoes or boiled eggs in ours. Have loved reading the comments!