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Booyah Chicken

Rated as 4.5 out of 5 Stars

"I learned this dish while stationed at Kleine Brogel AB, Belgium. It is authentic!"
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Ingredients

2 h 50 m servings 659 cals
Original recipe yields 12 servings

Directions

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  1. Combine the chicken, beef, pork, water and broth in a large pot and bring to a boil. Add whole cloves of garlic and bay leaves, then reduce heat to low, cover and simmer for 2 hours.
  2. Remove chicken, beef and pork. Strip meats from bones and cut into bite size pieces. Strain stock in pot and add water to yield 8 cups of stock. Return meats to broth.
  3. Heat oil in a medium skillet and saute the onion, carrot, celery and minced garlic for about 5 minutes. Add saute mixture to pot along with the potatoes, beans, tomatoes, salt, rosemary, pepper and thyme. Bring to a boil, reduce heat to low and simmer uncovered for about 10 minutes. Stir in the peas, lemon zest and red pepper. Heat through and serve garnished with parsley.

Nutrition Facts


Per Serving: 659 calories; 35.3 g fat; 27.8 g carbohydrates; 55.4 g protein; 171 mg cholesterol; 503 mg sodium. Full nutrition

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Reviews

Read all reviews 8
  1. 10 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Yay! I have been looking high and low for a booyah recipe that does Door County justice. (Door County, WI has a large Belgian contigent.) This was great! My only regret was that I didn't have t...

Most helpful critical review

In my experience, this was not very authentic Booyah as made by the Belgians.

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Yay! I have been looking high and low for a booyah recipe that does Door County justice. (Door County, WI has a large Belgian contigent.) This was great! My only regret was that I didn't have t...

I can hardly believe that only 3 people have tried this recipe. I made this recipe and it was delicious. It is a stew that will feed a crowd. I liked the way that the different meats flavored...

This is a good recipe, which incorporates all different types of meat which adds to the flavours.

This is packed full of flavor. Really good with crusty french bread. The only thing I changed based on personal preference was I only used 1/4 t crushed red pepper. For our taste that was ple...

Thank you very much for sharing this recipe. I'm from Wisconsin as well...reminds me of all the wonderful church picnics we used to go to when I was a child, with the huge pots of chicken booyah...

The recipe was great. The things I changed were: I put the spices in my spice grinder so that there weren't those woody Rosemary pieces to deal with as MAG'S MOM mentioned. Also I added 2 Tbsp. ...

Will definitely make this again

In my experience, this was not very authentic Booyah as made by the Belgians.