Booyah Chicken is a hearty Midwestern stew, traditionally slow-cooked to create a rich and flavorful meal that’s perfect for feeding a crowd. Originating from Belgium and popularized in regions like Wisconsin and Minnesota, this dish typically combines chicken, vegetables, and potatoes, simmered together in a flavorful broth. The stew is often prepared in large batches, making it ideal for family gatherings or celebrations. Booyah Chicken is not only deeply satisfying but also versatile, allowing for variations in the ingredients based on what’s available.
Booyah Chicken Recipe
Ingredients:
- 1 whole chicken (about 4 pounds), cut into pieces
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 4 carrots, peeled and sliced
- 4 celery stalks, sliced
- 4 large potatoes, peeled and diced
- 2 cups cabbage, chopped
- 1 can (14.5 oz) diced tomatoes
- 8 cups chicken broth
- 1 bay leaf
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 cup frozen peas
- 1/2 cup fresh parsley, chopped
Instructions:
- In a large stockpot, heat the olive oil over medium heat. Add the chicken pieces and brown them on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
- In the same pot, add the onions, garlic, carrots, and celery. Sauté for 5 minutes until the vegetables begin to soften.
- Return the chicken to the pot, and add the diced potatoes, cabbage, diced tomatoes (with their juice), and chicken broth. Stir in the bay leaf, thyme, salt, and pepper.
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 1.5 to 2 hours, stirring occasionally, until the chicken is cooked through and tender.
- Once the chicken is done, remove it from the pot and shred the meat, discarding the skin and bones. Return the shredded chicken to the pot.
- Stir in the frozen peas and let the stew cook for an additional 10 minutes. Adjust seasoning as needed.
- Garnish with fresh parsley before serving.
Enjoy your comforting bowl of Booyah Chicken!
