Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
January 17 2020
Football Eats - Green Bay - Chicken Booyah
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
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.