CHICKEN BOOYAH RECIPE - (4.3/5)

Steps:

• 1. Remove bones from short ribs; reserve. Trim fat from meat and bones. Pat beef and chicken dry with paper towels and season with salt and pepper. Heat oil in a Dutch oven over medium-high heat until just smoking. Brown beef on all sides, about 10 minutes; transfer to a plate. Cook chicken until browned all over, about 10 minutes; transfer to plate. When chicken is cool enough to handle, remove and discard skin. 2. Pour off all but 1 1/2 teaspoons fat from pot. Add onions and celery and cook over medium heat until softened, about 5 minutes. Stir in broth and bay leaves, scraping up any browned bits. Add beef, beef bones, and chicken and bring to a boil. 3. Reduce heat to low and simmer, covered, until chicken registers 175 degrees, about 30 minutes. Transfer chicken to a bowl. When chicken is cool enough to handle, shred into bite-sized pieces, discarding bones. Cover chicken and refrigerate. Continue to simmer stew until beef is tender, about 75 minutes longer. Transfer beef to a plate. When cool enough, shred into bite-size pieces, discarding fat. Discard beef bones and bay leaves. Defat broth (see note below). 4. Add shredded beef, cabbage, tomatoes, rutabaga, 1 1/4 teaspoons salt, and 1 teaspoon pepper and bring to a boil. Reduce heat to medium-low and simmer until rutabaga is translucent around the edges, about 15 minutes. Stir in potatoes and carrots and cook until all vegetables are tender, about 20 minutes. Add chicken and peas and simmer until heated through, about 2 to 3 minutes. Off heat, stir in lemon juice. Season with salt and pepper to taste. Serve. Enjoy!! Note: To defat the broth, lay a paper towel over its surface, quickly lift up by a corner (the fat will adhere), and discard. Repeat with more paper towels, as needed. (I used 6 paper towels so plan for at least that many, depending on how well you trim the beef, bones, and chicken.)