Booyah Chicken Recipe

Name: Booyah Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (4 pound) whole chicken, cut into pieces; 2 1/2 pounds cubed beef stew meat; 1 1/2 pounds pork shoulder roast; 7 cups water; 3 cups chicken broth; 3 cloves garlic, whole; 2 bay leaves; water to cover; 1 tablespoon vegetable oil; 2 cups diced onion; 2 cups diced carrots; 2 stalks celery, diced; 1 clove garlic, minced; 6 potatoes, unpeeled and diced; 1 1/2 cups fresh green beans, cut into 1 inch pieces; 1 (14.5 ounce) can whole peeled tomatoes, drained; 1 1/2 teaspoons salt; 1 teaspoon dried rosemary; 1/2 teaspoon ground black pepper; 1/2 teaspoon dried thyme; 1/2 cup frozen green peas; 1 1/2 teaspoons grated lemon zest; 1/2 teaspoon crushed red pepper; 1/2 cup chopped fresh parsley, for garnish

Servings: persons

1 (4 pound) whole chicken, cut into pieces
2 1/2 pounds cubed beef stew meat
1 1/2 pounds pork shoulder roast
7 cups water
3 cups chicken broth
3 cloves garlic, whole
2 bay leaves
water to cover
1 tablespoon vegetable oil
2 cups diced onion
2 cups diced carrots
2 stalks celery, diced
1 clove garlic, minced
6 potatoes, unpeeled and diced
1 1/2 cups fresh green beans, cut into 1 inch pieces
1 (14.5 ounce) can whole peeled tomatoes, drained
1 1/2 teaspoons salt
1 teaspoon dried rosemary
1/2 teaspoon ground black pepper
1/2 teaspoon dried thyme
1/2 cup frozen green peas
1 1/2 teaspoons grated lemon zest
1/2 teaspoon crushed red pepper
1/2 cup chopped fresh parsley, for garnish

1
Combine the chicken, beef, pork, water and broth in a large pot and bring to a boil. Add whole cloves of garlic and bay leaves, then reduce heat to low, cover and simmer for 2 hours.
2
Remove chicken, beef and pork. Strip meats from bones and cut into bite size pieces. Strain stock in pot and add water to yield 8 cups of stock. Return meats to broth.
3
Heat oil in a medium skillet and saute the onion, carrot, celery and minced garlic for about 5 minutes. Add saute mixture to pot along with the potatoes, beans, tomatoes, salt, rosemary, pepper and thyme. Bring to a boil, reduce heat to low and simmer uncovered for about 10 minutes. Stir in the peas, lemon zest and red pepper. Heat through and serve garnished with parsley.

1788

kcal

Calories

Fat

Carbs

194

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 1 (4 pound) whole chicken, cut into pieces, 2 1/2 pounds cubed beef stew meat, 1 1/2 pounds pork shoulder roast, 7 cups water, and more.

Yes, Booyah Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Booyah Chicken

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