Booyah Chicken
Recipe information
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Cooking:
20 min.
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Servings per container:
12
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Source:

Ingredients for - Booyah Chicken

1. Whole chicken, cut into pieces - 1 (4 pound)
2. Cubed beef stew meat - 2 ½ pounds
3. Pork shoulder roast - 1 ½ pounds
4. Water - 7 cups
5. Chicken broth - 3 cups
6. Garlic, whole - 3 cloves
7. Bay leaves - 2
8. Water to cover - 2
9. Vegetable oil - 1 tablespoon
10. Diced onion - 2 cups
11. Diced carrots - 2 cups
12. Celery, diced - 2 stalks
13. Garlic, minced - 1 clove
14. Potatoes, unpeeled and diced - 6
15. Fresh green beans, cut into 1 inch pieces - 1 ½ cups
16. Whole peeled tomatoes, drained - 1 (14.5 ounce) can
17. Salt - 1 ½ teaspoons
18. Dried rosemary - 1 teaspoon
19. Ground black pepper - ½ teaspoon
20. Dried thyme - ½ teaspoon
21. Frozen green peas - ½ cup
22. Grated lemon zest - 1 ½ teaspoons
23. Crushed red pepper - ½ teaspoon
24. Chopped fresh parsley, for garnish - ½ cup

How to cook deliciously - Booyah Chicken

1. Stage

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. Stage

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. Stage

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.