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Chicken Booyah

Western.Chefs's picture
  Stewing chicken 4 Pound, giblets removed (1 whole)
  Crosscut beef shanks 2 1⁄2 Pound (meaty, 1 inch thick)
  Bone in pork shoulder 1 1⁄2 Pound
  Water 7 Cup (112 tbs)
  Chicken stock/Low sodium chicken broth 3 Cup (48 tbs)
  Whole garlic 4 Clove (20 gm), 3 whole, 1 minced
  Bay leaves 2
  Vegetable oil 1 Tablespoon
  Yellow onions 2 Medium, chopped to make 2 cups
  Carrots 3 Large, peeled and sliced to make 1/4 cups
  Celery stalks 2 , chopped
  All purpose potatoes 6 Medium, peeled and cut into 1/2 inch cubes
  Green beans pieces 1 1⁄2 Cup (24 tbs) (bite size pieces, fresh / frozen)
  Canned whole tomatoes 14 1⁄2 Ounce, drained (1 can)
  Salt 1 1⁄2 Teaspoon
  Dried rosemary leaves 1 Teaspoon
  Black pepper 1⁄2 Teaspoon
  Dried thyme leaves 1⁄2 Teaspoon
  Frozen peas 1⁄2 Cup (8 tbs)
  Grated lemon rind 1 1⁄2 Teaspoon
  Hot red pepper To Taste
  Minced parsley 1⁄2 Cup (8 tbs)
  Sauce To Taste

1. In an 8-quart stockpot, bring the chicken, beef, pork, water, stock, the 3 whole garlic cloves, and the bay leaves to a boil over high heat, skimming off any foam. Lower the heat, cover, and simmer for 2 hours or until the chicken and meats are tender. Uncover the pot for the last 40 minutes of cooking.
2. Remove the chicken and meats from the pot. When cool enough to handle, pull the chicken and meats from their bones, cut into bite-size pieces, and set aside. Strain and measure the stock, setting aside 8 cups for the soup, adding water if necessary. Discard the skin, bones, and bay leaves.
3. In the same stockpot, heat the oil over moderately high heat. Add the onions, carrots, celery, and minced garlic. Saute for 5 minutes or until tender. Add the reserved stock, the potatoes, green beans, tomatoes, salt, rosemary, pepper, and thyme and bring to a boil. Lower the heat and simmer, uncovered, for 10 minutes or until the potatoes and green beans are tender.
4. Add the peas, reserved chicken and meats, and the lemon rind; season with the red pepper sauce. Simmer 5 minutes longer or until the peas are tender. Ladle into large soup bowls; garnish with the parsley.

Recipe Summary

Difficulty Level: 
Preparation Time: 
120 Minutes
Cook Time: 
30 Minutes
Ready In: 
150 Minutes

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Average: 4 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 1434 Calories from Fat 578

% Daily Value*

Total Fat 64 g98.8%

Saturated Fat 19.7 g98.6%

Trans Fat 0.1 g

Cholesterol 424.4 mg141.5%

Sodium 1199.1 mg50%

Total Carbohydrates 54 g18.1%

Dietary Fiber 9.4 g37.6%

Sugars 6.3 g

Protein 155 g309.1%

Vitamin A 151.8% Vitamin C 92.8%

Calcium 15.7% Iron 43.7%

*Based on a 2000 Calorie diet

Chicken Booyah Recipe