Chicken Booyah Food

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.

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.

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.