Chicken Booyah Recipe

Name: Chicken Booyah
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (4 lb) whole chickens; 2 lbs beef shanks, cut 1 inch thick; 2 lbs pork shoulder; 7 cups water; 3 cups chicken stock; 4 garlic cloves; 2 bay leaves; 1 tablespoon vegetable oil; 2 cups chopped onions; 3 large carrots, peeled and sliced; 1 cup chopped celery; 6 potatoes, peeled and cubed; 1 (14 ounce) can diced tomatoes, drained; 1 1/2 cups frozen green beans, cut into bite size pieces; 1 teaspoon kosher salt; 1 teaspoon dried rosemary; 1/2 teaspoon black pepper; 1/2 teaspoon dried thyme; 1/2 cup frozen peas; 1 1/2 teaspoons grated lemon rind; red pepper sauce, to taste; 1/2 cup minced parsley

Servings: persons

1 (4 lb) whole chickens
2 lbs beef shanks, cut 1 inch thick
2 lbs pork shoulder
7 cups water
3 cups chicken stock
4 garlic cloves
2 bay leaves
1 tablespoon vegetable oil
2 cups chopped onions
3 large carrots, peeled and sliced
1 cup chopped celery
6 potatoes, peeled and cubed
1 (14 ounce) can diced tomatoes, drained
1 1/2 cups frozen green beans, cut into bite size pieces
1 teaspoon kosher salt
1 teaspoon dried rosemary
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1/2 cup frozen peas
1 1/2 teaspoons grated lemon rind
red pepper sauce, to taste
1/2 cup minced parsley

1
In large stockpot bring chicken, beef shanks. pork, water, stock, 3 of the garlic cloves and the bay leaves to a boil over high heat, skimming off any foam.
2
Lower the heat, cover and simmer for 2 hours or until the meat is tender. Remove lid for the last 45 minutes of cooking.
3
Remove meat from the pot and cool. Cut all meat and chicken into bite size pieces.
4
Strain and measure stock, setting aside 8 cups. If needed add water to make the 8 cups.
5
Discard skin, bones and bay leaves.
6
In the stockpot, heat oil over medium heat. Add onions, carrots, celery and the final clove of garlic. Saute until tender.
7
Add the reserved stock, potatoes, green beans, tomatoes, salt, rosemary, pepper and thyme and bring to a boil.
8
Lower the heat and simmer uncovered until potatoes are tender.
9
Add the peas, reserved chicken and meat and the lemon rind. Add red pepper sauce. Simmer a few minutes longer until the peas are tender.
10
Serve in large soup bowls and garnish with fresh parsley.

1911

kcal

Calories

Fat

Carbs

200

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 22 ingredients. The key ingredients include: 1 (4 lb) whole chickens, 2 lbs beef shanks, cut 1 inch thick, 2 lbs pork shoulder, 7 cups water, and more.

Yes, Chicken Booyah 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.

Chicken Booyah

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