Booyah Chicken

I learned this dish while stationed at Kleine Brogel AB, Belgium. It is authentic!

Preparation Details

Prep Time: 20 mins

Cook Time: 2 hrs 30 mins

Total Time: 2 hrs 50 mins

Servings: 12

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

Steps

1. 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.
2. 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.
3. 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.