AppetizerAmerican

Booyah Chicken

Name: Booyah Chicken
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Yield: 12 servings
Cuisine: American
Ingredients: 1 (4 pound) whole chicken, cut into pieces; 2.5 pounds cubed beef stew meat; 1.5 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; 1.5 cups fresh green beans, cut into 1 inch pieces; 1 (14.5 ounce) can whole peeled tomatoes, drained; 1.5 teaspoons salt; 1 teaspoon dried rosemary; 0.5 teaspoon ground black pepper; 0.5 teaspoon dried thyme; 0.5 cup frozen green peas; 1.5 teaspoons grated lemon zest; 0.5 teaspoon crushed red pepper; 0.5 cup chopped fresh parsley, for garnish

4.2

(10 reviews)

Author:Rayna Jordan Total: 2h 50m 24 ingredients 12 servings

This rich stew is made with chicken, beef, and pork shoulder. Full of veggies and herbs, this will easily feed your whole crowd.

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Prep Time

0h 20m

Cook Time

2h 30m

Ingredients

Yield

12 servings

Calories

Method

Step-by-step instructions

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.

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.

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.

Author & Creator

Rayna Jordan

Source Recipe