Booyah Chicken
Booyah Chicken is a rich, slow-simmered Midwestern chicken stew packed with vegetables. It features tender chicken, potatoes, carrots, celery, onions, cabbage, and a deeply flavorful broth seasoned with herbs. The long cooking time allows every ingredient to develop incredible depth while remaining wonderfully comforting. Perfect for meal prep, family dinners, and cold-weather gatherings, this hearty one-pot recipe is both nourishing and satisfying.
Ingredients
For the Chicken
- 2½ lb (1.1 kg) bone-in chicken thighs and drumsticks
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
Vegetables
- 2 tablespoons butter
- 1 large onion, diced
- 3 celery stalks, chopped
- 3 carrots, sliced
- 3 garlic cloves, minced
- 3 medium potatoes, diced
- 2 cups shredded cabbage
- 1 cup frozen corn
- 1 cup green beans, chopped
Broth & Seasoning
- 8 cups chicken broth
- 2 cups water
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- ½ teaspoon paprika
- Salt and black pepper to taste
Instructions
Brown the Chicken
- Heat olive oil in a large Dutch oven over medium-high heat. Season the chicken with salt and pepper, then brown it for 3–4 minutes per side. Remove and set aside.
Cook the Vegetables
- In the same pot, melt the butter. Add onions, celery, carrots, and garlic. Sauté for about 5 minutes until softened and fragrant.
Build the Broth
- Pour in the chicken broth and water. Add bay leaves, thyme, parsley, rosemary, paprika, and stir well.
Simmer the Chicken
- Return the browned chicken to the pot. Cover and simmer gently for 60 minutes until the chicken becomes very tender.
Shred the Meat
- Remove the chicken and discard the skin and bones. Shred the meat into bite-sized pieces and return it to the stew.
Finish and Serve
- Taste and adjust seasoning with additional salt and pepper. Remove the bay leaves and serve hot with crusty bread or buttery dinner rolls.
Notes
- Bone-in chicken creates a richer, more flavorful broth.
- Simmer gently instead of boiling to keep the chicken tender.
- Yukon Gold potatoes hold their shape beautifully.
- Fresh herbs may be substituted for dried herbs.
- Add cabbage during the last hour to prevent overcooking.
- The stew naturally thickens as the potatoes cook.
- Skim excess fat for a lighter broth if desired.
- Booyah tastes even better after resting overnight.