Booyah is a chicken and vegetable stew that was created in Green Bay. It is supposed to be made to feed a crowd, but i'm only feeding 4 so i'm making a smaller version. Traditionally its cooked outside for a long period of time. This is an indoor modified version, but with traditional ingredients.
Grilled cheese ingredients:
12 pieces garlic cheddar bread
4 slices sharp cheddar
4 slices medium cheddar
4 slices swiss
4 slices colby jack
butter
Make It:
Heat an iron skillet over medium high heat. Butter one side of 8 pieces of bread. Place one piece of bread butter side down in skillet, place one slice sharp cheddar on bread and one slice colby jack on sharp cheddar slice. Place one piece of unbuttered bread on the colby jack, then put one slice medium cheddar on bread and one slice swiss on medium cheddar, place a piece of buttered bread on top of that, butter side up. Cook until cheese on the bottom starts to melt, then flip and cook until all cheese is melted and bread is browned, you may need to lower the heat depending on your pan, if the bread is getting to dark. Enjoy!
Booyah Ingredients:
1 pound chicken thighs, skin off, left whole
1/2 pound stew meat
2 cups onion, chopped
1 cup celery, chopped
1 cup carrots, chopped
2 bay leaves
salt & pepper
5 cups chicken broth
5 cups beef broth
1 can stewed tomatoes
1/2 head cabbage, chopped
1 cup green beans, chopped
1 pound red potatoes, chopped
1 tablespoon soy sauce
juice of one lemon
Make It:
Put chicken and beef, bay leaves and broths and salt and pepper in a large pot, bring to a boil. Reduce heat cover and simmer for an hour. Uncover and add vegetables, lemon juice, soy sauce and salt and pepper if it needs it. Bring back up to a boil, stirring occasionally, reduce heat and simmer 30 minutes uncovered. Enjoy!
