Chicken Booyah Recipes

CHICKEN BOOYAH

Steps:

• In large stockpot bring chicken, beef shanks. pork, water, stock, 3 of the 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 meat is tender. Remove lid for the last 45 minutes of cooking.
• Remove meat from the pot and cool. Cut all meat and chicken into bite size pieces.
• Strain and measure stock, setting aside 8 cups. If needed add water to make the 8 cups.
• Discard skin, bones and bay leaves.
• In the stockpot, heat oil over medium heat. Add onions, carrots, celery and the final clove of garlic. Saute until tender.
• Add the reserved stock, potatoes, green beans, tomatoes, salt, rosemary, pepper and thyme and bring to a boil.
• Lower the heat and simmer uncovered until potatoes are tender.
• Add the peas, reserved chicken and meat and the lemon rind. Add red pepper sauce. Simmer a few minutes longer until the peas are tender.
• Serve in large soup bowls and garnish with fresh parsley.

SLOW COOKER BELGIAN CHICKEN BOOYAH

Steps:

• Mix chicken, potatoes, beef, corn, carrots, green beans, chicken broth, beef broth, diced tomatoes, onion, celery, bell pepper, cabbage, salt, basil, oregano, celery salt, black pepper, and vegetable base in a slow cooker.
• Cook on Low for 6 hours.

BOOYAH CHICKEN

Steps:

• 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.

SLOW COOKER BELGIAN CHICKEN BOOYAH RECIPE

Steps:

• Cut your chuck roast into 1-inch chunks.
• Put all the ingredients into a slow cooker, and stir to combine.
• Cover and cook on high for 6 hours, and serve.

CHICKEN BOOYAH

Steps:

• To easily prepare the tomatoes, use a sharp knife and cut the tomatoes while still in the can.
• In a large soup pot over medium heat, add chicken, beef, pork, 1/2 of chopped onions, and 4 quarts water; cover and bring to a boil, Reduce heat to low and simmer 20 to 30 minutes until chicken is tender and the meat falls from the bone; remove chicken from the pot to a large bowl and set aside to cool (when cool, take meat from the bones and cut into pieces). Refrigerate cooked chicken until ready to use.
• Continue to cook beef and pork approximately 1 1/2 to 2 hours or until tender. Remove beef and pork from the pot to a large bowl and let cool (when cool, take meat from the bones and cut into pieces). Refrigerate beef and pork until ready to use.
• Strain the stock, place in refrigerator, and let cool. When cool, remove fat from surface of stock. Return cooled and strained stock to soup pot. Add remaining 2 quarts water; bring to a boil. Reduce heat to low and add remaining onions, carrots, and potatoes; simmer 30 minutes or until vegetables are tender. Add chicken, beef, pork, peas, celery, tomatoes, salt and peppers; simmer until thoroughly heated. Serve in large soup bowls.