Booyah Chicken
Serves: 3
Vicente Kshlerin
1 January 1970
Based on User reviews:
54
Spice
54
Sweetness
57
Sourness
37
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
1130 g
Beef Stew Meat (cubed)680 g
Pork Shoulder (roast)3 cups
Chicken Broth1 clove
Garlic (minced)1 tbsp
Vegetable Oil2 cups
Onion (diced)2 cups
Carrot (diced)2 stalks
Celery (diced)1.5 tsps
Salt1 tsp
Dried Rosemary1 tsp
Ground Black Pepper1 tsp
Dried Thyme1 cup
Green Pea (frozen)1.5 tsps
Lemon Zest (grated)1 tsp
Crushed Red PepperDirections:
1
Combine the chicken, beef, pork, water and broth in a large pot and bring to a boil
2
Add whole cloves of garlic and bay leaves, then reduce heat to low, cover and simmer for 2 hours
3
Remove chicken, beef and pork
4
Strip meats from bones and cut into bite size pieces
5
Strain stock in pot and add water to yield 8 cups of stock
6
Return meats to broth
7
Heat oil in a medium skillet and saute the onion, carrot, celery and minced garlic for about 5 minutes
8
Add saute mixture to pot along with the potatoes, beans, tomatoes, salt, rosemary, pepper and thyme
9
Bring to a boil, reduce heat to low and simmer uncovered for about 10 minutes
10
Stir in the peas, lemon zest and red pepper
11
Heat through and serve garnished with parsley