Booyah (Chicken Vegetable Stew)

PIn it

Introduction

Booyah is a slow-simmered chicken and vegetable stew that builds flavor over hours, not minutes—the longer it cooks, the better it tastes. You start with a whole chicken simmered until tender, then combine the broth with carrots, celery, potatoes, green beans, peas, cabbage, tomatoes, and onion, letting everything meld together into a deeply savory, vegetable-forward dish. This recipe yields 16 servings, making it ideal for feeding a crowd, meal prepping, or sharing with family.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 4 hours
• Total Time: 4 hours 20 minutes
• Servings: 16

Ingredients

• 1 large roasting chicken
• 2 cups green beans
• 3 cups (1 pound) diced carrot
• 2 cups peas
• 1 cup diced cabbage
• 4 stalks celery
• 2 cups tomato sauce (or 1 quart whole tomatoes)
• 1 large onion, diced
• 2 cups peeled and diced potatoes (optional)
• Salt to taste

Instructions

1. Place chicken in a large pot and cover with water. Simmer until chicken is well done.
2. Remove chicken from broth and skim off fat.
3. Add remaining ingredients to broth.
4. Remove chicken meat from bones and skin. Cut meat into small pieces and add to broth. Add salt and water to taste.
5. Cover and let simmer for at least 3 hours. It tastes best when cooked all day.

Variations

Extra vegetables: Add 2 cups of diced zucchini, mushrooms, or green peppers in the final hour of cooking—they’ll soften without breaking down completely and add freshness to the broth.

Potato-forward: Increase diced potatoes to 4 cups (omit the “optional” label) if you want a heartier, more filling stew; reduce the simmering time to 2.5 hours since smaller vegetable pieces cook faster.

Tomato-light: Use just 1 cup of tomato sauce instead of 2 cups if you prefer a clearer, less acidic broth that highlights the chicken and vegetable flavors more directly.

Herb boost: Stir in 2 teaspoons of dried thyme, oregano, or Italian seasoning during the final 30 minutes of cooking to add aromatic depth without overpowering the delicate broth.

Celery seed alternative: If you don’t have fresh celery stalks, use 1 teaspoon of celery seed added to the broth—it delivers the same savory note in a more concentrated form.

Tips for Success

Skim the fat thoroughly after the first simmer: This step is crucial for clean, clear broth. Use a spoon or fat separator to remove the layer that rises to the surface; don’t skip it or your stew will taste greasy.

Don’t rush the final simmer: The recipe calls for at least 3 hours, but cooking all day (6–8 hours on low heat) truly does develop richer flavor—the broth becomes silky and all vegetables soften into the liquid rather than staying distinct pieces.

Taste and season at the end: Add salt only after the vegetables are tender; this prevents over-salting as the broth reduces and concentrates during the long cook.

Use a large, heavy-bottomed pot: A pot that’s too small will boil over or cook unevenly; aim for at least a 6–8 quart capacity to accommodate the chicken and all vegetables comfortably.

Cut vegetables to similar sizes: Keep carrot, potato, and celery pieces roughly the same size so everything cooks evenly and none turn to mush while others remain firm.

Storage and Reheating

Store booyah in airtight containers in the refrigerator for up to 4 days. It also freezes well for up to 3 months; freeze in 2-cup portions for easy thawing and reheating.

Reheat on the stovetop over medium heat, stirring occasionally, until warmed through (about 10–15 minutes for refrigerated portions, 20–25 minutes for frozen). You can also reheat in the microwave in 2-minute intervals, stirring between each, but stovetop reheating produces the most even warmth and keeps the broth silky.

FAQ

Can I make this with chicken parts instead of a whole chicken?

Yes. Use 2–3 pounds of chicken breasts, thighs, and legs combined. Reduce the initial simmering time to 30–40 minutes until the meat is cooked through, then proceed with the recipe as written.

What if I don’t have tomato sauce—can I use fresh tomatoes?

The recipe already lists this option: 1 quart (4 cups) of whole canned tomatoes works directly in place of 2 cups of tomato sauce. Crush them by hand as you add them to the broth.

Can I prep the vegetables the night before?

Yes, you can dice all vegetables and store them in separate containers in the refrigerator overnight. This cuts your morning prep time in half, though don’t add them to the broth until you’re ready to start the final simmer.

Why is my stew too thin or too thick?

If it’s too thin after 3 hours, continue simmering uncovered for another 30 minutes to let some liquid evaporate. If it’s too thick, stir in 1–2 cups of water or low-sodium broth to reach your preferred consistency.