Booyah Chicken Recipe -
  • READY IN ABOUT 3 hrs

Booyah Chicken

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    20 mins
  • COOK

    2 hrs 30 mins

    2 hrs 50 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Jun 02, 2010

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 each other, and it was very simple. You basically put everything in the pot and cook it. It is a soul food in my opinion and great for cold winter nights to warm you up.

Most Helpful Critical Review
Jun 11, 2007

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


9 Ratings

Jan 09, 2007

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 the pork on hand, I will remember next time.

Nov 15, 2003

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

Apr 06, 2011

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 and the roasted corn...yummmm!! My mother and grandmother used to make it and this is very similar to what they used to make, my grandmother was of Belgian descent. The only thing that's different with this recipe then what I had as a child was the addition of canned pork and beans. I'm sure its probably a "Wisconsin thing'! I live in Florida now, and no one from here has any idea what it is...except of course for some of the 'snow birds'. Thank you again for the trip down memory lane.

Jan 08, 2012

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 plenty of heat. I think the only thing I might change next time is to use fresh rosemary. With the dried, I occasionally felt like I was chewing on a splinter of wood.

Dec 17, 2012

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. of Soy Sauce and thickened the liquid with a cornstarch slurry. I like mine more like a stew. Delicious!!!


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  • Calories
  • 663 kcal
  • 33%
  • Carbohydrates
  • 28.1 g
  • 9%
  • Cholesterol
  • 172 mg
  • 57%
  • Fat
  • 35.4 g
  • 54%
  • Fiber
  • 4.2 g
  • 17%
  • Protein
  • 55.7 g
  • 111%
  • Sodium
  • 743 mg
  • 30%

* Percent Daily Values are based on a 2,000 calorie diet.

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