Booyah Chicken recipe
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Ingredients
- 1 (4 pound) whole chicken, cut into pieces 2 ½ pounds cubed beef stew meat 1 ½ 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 ½ cups fresh green beans, cut into 1 inch pieces 1 (14.5 ounce) can whole peeled tomatoes, drained 1 ½ teaspoons salt 1 teaspoon dried rosemary ½ teaspoon ground black pepper ½ teaspoon dried thyme ½ cup frozen green peas 1 ½ teaspoons grated lemon zest ½ teaspoon crushed red pepper ½ cup chopped fresh parsley, for garnish
Nutrition Info
- 663.9 caloriescarbohydrate: 28.1 gcholesterol: 172.4 mgfat: 35.4 gfiber: 4.2 gprotein: 55.7 gsaturatedFat: 12.2 gservingSize: -sodium: 794.3 mgsugar: 5.6 gtransFat: : -unsaturatedFat: : -
Directions Booyah Chicken
Directions
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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.