Booyah Chicken

Ingredients

• Servings: 12
• 1 (4 pound) whole chicken, cut into pieces
• 2 1/2 pounds cubed beef stew meat
• 1 1/2 pounds lamb 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 1/2 cups fresh green beans, cut into 1 inch pieces
• 1 (14.5 ounce) can whole peeled tomatoes, drained
• 1 1/2 teaspoons salt
• 1 teaspoon dried rosemary
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon dried thyme
• 1/2 cup frozen green peas
• 1 1/2 teaspoons grated lemon zest
• 1/2 teaspoon crushed red pepper
• 1/2 cup chopped fresh parsley, for garnish

Recipe

Preparation Time: 20 mins Cook Time: 2 hrs 30 mins

Ready Time: 2 hrs 50 mins


• combine the chicken, beef, lamb, 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 lamb. 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.