1/2 Photos of South Carolina Style Chicken Stew
1 hr 20 mins
I first tried this when I moved to South Carolina and immediately fell in love with it. It is the best comfort food to have on a chilly day. We serve it with Texas Pete hot sauce here. If you have leftovers, either reheat a portion in a microwave oven, or very slowly on the stove top.
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Units: US | Metric
- 1Remove the skin from the chicken breasts (or start with boneless skinless breasts) and place them in a dutch oven or a soup pot. Add the chicken stock and enough water to cover the breasts and have at least 3" of liquid over them.
- 2Bring the liquid to a simmer and then poach the breasts for 15 minutes. Remove and set them aside until cool enough to handle.
- 3While poaching the chicken, slice the onions in half "pole to pole" and cut off both the root and tail ends. Peel the onions. Slice the onions pole to pole into 1/4" slices.
- 4Separate the onion slices and then add them to the liquid in the pot (the chicken has been removed by this time). Continue simmering to cook the onions until translucent.
- 5When cool enough to handle slice the chicken breasts into 1" cubes. When the onions are done cooking add the chicken cubes back into the pot.
- 6Add the evaporated milk.
- 7Cut the butter into 1 T pieces and add to the pot and let it melt.
- 8Do not boil the stew or the milk will separate!
- 9Serve with hot sauce.
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Nutritional Facts for South Carolina Style Chicken Stew
Serving Size: 1 (392 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 722.2
- Calories from Fat 438
- Total Fat 48.7 g
- Saturated Fat 26.0 g
- Cholesterol 186.8 mg
- Sodium 578.5 mg
- Total Carbohydrate 30.2 g
- Dietary Fiber 0.9 g
- Sugars 5.9 g
- Protein 40.8 g