Chicken Booyah

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“I'm sure this is not an authentic I'll call it the midwestern version. :-)Don't let the list of ingredients put you off from this stew, it's really very simple to put together. Great served with home made biscuits and a simple green salad.”
3hrs 45mins

Ingredients Nutrition


  1. In large stockpot bring chicken, beef shanks. pork, water, stock, 3 of the garlic cloves and the bay leaves to a boil over high heat, skimming off any foam.
  2. Lower the heat, cover and simmer for 2 hours or until the meat is tender. Remove lid for the last 45 minutes of cooking.
  3. Remove meat from the pot and cool. Cut all meat and chicken into bite size pieces.
  4. Strain and measure stock, setting aside 8 cups. If needed add water to make the 8 cups.
  5. Discard skin, bones and bay leaves.
  6. In the stockpot, heat oil over medium heat. Add onions, carrots, celery and the final clove of garlic. Saute until tender.
  7. Add the reserved stock, potatoes, green beans, tomatoes, salt, rosemary, pepper and thyme and bring to a boil.
  8. Lower the heat and simmer uncovered until potatoes are tender.
  9. Add the peas, reserved chicken and meat and the lemon rind. Add red pepper sauce. Simmer a few minutes longer until the peas are tender.
  10. Serve in large soup bowls and garnish with fresh parsley.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a