Best Chicken Booyah Recipe From The Flemish In Wisconsin Recipes

Traditional Wisconsin Booyah image

Provided by Melissa Belanger

Time 4h20m

Number Of Ingredients 20

3 tablespoons olive oil
1 1/2 pounds boneless, skinless chicken thighs
1 pound beef stew meat
1 1/2 cups chopped onion
1 heaping tablespoons coarse salt
1/2 teaspoon pepper
4 cups water
1 1/2 cups sliced celery
1 1/2 cups chopped carrots
1 1/2 cups shredded cabbage (or coleslaw mix)
2 - 2 1/2 pounds chopped potatoes
2 cans diced tomatoes
1 1/2 cups frozen cut green beans
1 cup frozen corn
1 cup frozen peas
4 cups water
2 bay leaves
1 tablespoon Worcestershire sauce
1/2 tablespoon soy sauce
Oyster crackers, for serving

Steps:

In a large Dutch oven or stockpot, heat olive oil to medium-high. Add chicken, stew meat, and onion. Let the meat brown, stirring occasionally, for about 5 minutes.
Add salt, pepper and water. Stir to combine and bring to a boil.
Cover the pot and reduce heat. Simmer for two hours. Break up/shred meat, if needed.
Add celery, carrots, potato, cabbage, tomatoes, frozen vegetables, bay leaves, additional water, Worcestershire sauce and soy sauce
Cover pot and simmer for an additional two hours.
Remove bay leaves before serving with oyster crackers.

River Pantry Chicken Booyah, Wisconsin Style image

Provided by MadCity Dale

Time 5h

Yield 125 serving(s)

Number Of Ingredients 12

Steps:

Nutrition Facts : Calories 568.1, Fat 28, SaturatedFat 10.1, Cholesterol 146.7, Sodium 321.5, Carbohydrate 26, Fiber 1.7, Sugar 1.3, Protein 49.4

Chicken Booyah image

Provided by foodart

Categories Chicken

Time 3h20m

Yield 10 serving(s)

Number Of Ingredients 12

5 lbs chicken, cut into quarters
1 lb beef stew meat, bones included
1 lb pork stew meat, bones included
2 large onions, chopped and divided
6 quarts water, divided
6 carrots, diced
6 potatoes, peeled and diced
1 cup frozen peas
4 stalks celery, diced
1 (28 ounce) can whole tomatoes, undrained and cut up
salt
fresh ground black pepper

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.

Nutrition Facts : Calories 789.3, Fat 42.4, SaturatedFat 12.7, Cholesterol 227.7, Sodium 300.5, Carbohydrate 34.3, Fiber 6.2, Sugar 7.2, Protein 65.8