chicken booyah

Ingredients:

For the Chicken Booyah:

• 1 whole chicken (about 4-5 lbs), cut into pieces
• 1 lb beef stew meat (optional for added richness)
• 1 onion, chopped
• 4 garlic cloves, minced
• 6 cups chicken broth or water
• 3 carrots, peeled and sliced
• 3 celery stalks, sliced
• 4 potatoes, peeled and cubed
• 1 (28 oz) can diced tomatoes
• 1 cup frozen peas
• 1 cup frozen corn
• 1/2 head of cabbage, shredded
• 2 bay leaves
• 1 tablespoon Worcestershire sauce
• 1 tablespoon lemon juice
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 teaspoon black pepper
• 1 teaspoon salt (to taste)
• 2 tablespoons olive oil

Optional Garnishes:

• Fresh parsley, chopped
• Crusty bread for serving

Equipment:

• Large stockpot or Dutch oven
• Ladle
• Wooden spoon

Instructions:

Browning the Meat (15-20 minutes):

1. Brown the Chicken and Beef:
   • In a large stockpot, heat olive oil over medium heat. Add the chicken pieces and beef stew meat (if using) and brown on all sides for about 8-10 minutes, working in batches if necessary. Remove the browned meat and set aside.

Cooking the Vegetables (5-7 minutes):

2. Sauté the Vegetables:
   • In the same pot, add the chopped onions, garlic, carrots, and celery. Sauté for 5-7 minutes, until the onions become translucent and the vegetables start to soften.

Building the Broth (1 hour):

3. Return the Meat and Add Broth:
   • Return the browned chicken and beef to the pot. Add the chicken broth, diced tomatoes (with their juice), bay leaves, Worcestershire sauce, lemon juice, thyme, basil, salt, and black pepper. Stir to combine.
4. Simmer:
   • Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 1 hour, stirring occasionally to ensure even cooking.

Adding Vegetables and Simmering Further (45 minutes):

5. Add Potatoes and Cabbage:
   • After the stew has simmered for an hour, add the potatoes and shredded cabbage to the pot. Simmer uncovered for another 30-45 minutes, or until the vegetables are tender and the chicken is fully cooked and falling off the bone.
6. Add Frozen Peas and Corn:
   • Stir in the frozen peas and corn during the last 10 minutes of cooking. Taste the booyah and adjust the seasoning with more salt and pepper if needed.

Finishing and Serving (5 minutes):

7. Shred Chicken:
   • Remove the chicken pieces from the pot, shred the meat, and discard the bones. Return the shredded chicken to the pot and stir to combine.
8. Serve:
   • Ladle the booyah into bowls and garnish with fresh parsley if desired. Serve with crusty bread for dipping.

Total Time:

• Preparation Time: 20 minutes
• Cooking Time: 1 hour 45 minutes
• Total Time: 2 hours 5 minutes

Nutritional Information (per serving, based on 8 servings):

• Calories: 450-500
• Total Fat: 18g
  • Saturated Fat: 5g
• Cholesterol: 110mg
• Sodium: 800mg
• Carbohydrates: 40g
  • Fiber: 7g
  • Sugars: 6g
• Protein: 35g

Notes:

• Meat: While chicken is the main star of this recipe, traditional booyah often includes a combination of meats. You can add pork or omit the beef if you prefer a simpler version.
• Vegetables: Feel free to customize the vegetables to your liking. Green beans, turnips, or parsnips can be added for more variety.

Tips:

• Make Ahead: Booyah is a great make-ahead dish. The flavors improve after sitting overnight, so it’s perfect for large gatherings or family meals.
• Freezing: This stew freezes well, so you can store leftovers in an airtight container for up to 3 months.

Enjoy a taste of Green Bay with this hearty Chicken Booyah, a warming stew that’s perfect for any occasion!