Dawn's Green Bay Chicken Booyah
By: Dawn Kreuser
For one of the best chicken recipes that's simply loaded with flavor and an assortment of ingredients, you won't find better than this. Dawn's Green Bay Chicken Booyah has array of vegetables, potatoes, spices and loads of chicken and beef for a complete dinner-in-one that everyone will enjoy.
Notes
During cooking, it will be necessary to add water to keep meats and vegetables covered. Make it as thick or as thin as you like it with water.
Serves12
Cooking Time4 hr 30 min
Ingredients
- 5 pound stewing chicken, cut up
- 2 1/2 tablespoon chicken base
- 1 1/2 pound beef stew meat or roast
- 1/2 pound dried Navy beans, soaked overnight
- 1/2 pound split green peas
- 2 cup canned diced tomatoes
- 4 cup carrots, diced
- 2 1/2 cup onions, diced
- 3 cup celery, diced fine
- 1 (small/med) bag frozen mixed vegetables (corn, beans, peas etc.)
- 1/2 lemon, peeled and cut into pieces
- 8 cup potatoes, diced
- 4 cabbage, shredded
- 4 cup rutabaga, cut into small pieces
- 1/4 cup Lawry's Seasoning Salt
- 2 tablespoon garlic salt
- 1 can (large) of V-8 or regular tomato juice
- salt and pepper, to taste
Instructions
- Put cut-up chicken and beef in a large soup kettle.
- Cover with cold water mixed with chicken base.
- Slowly bring to a boil for about ½ to 1 hour.
- Skim, then simmer 1 hour. Remove chicken and de-bone.
- Add drained Navy beans, Rutabaga, Cabbage, green peas, tomatoes, carrots, onions, mixed vegetables, celery, Lawry's seasoning salt, garlic salt, tomato juice and lemon.
- Cook about 2 hours. Add back the chicken. Add potatoes. Salt and pepper. Cook an additional 1 hour.
- Simmer 30 minutes.