Ingredients:
Protein & Base:
10 lbs whole chicken (bone-in, skin-on; stewing chickens recommended)
1 beef oxtail
1 cup split peas (soaked overnight and drained)
10–12 cups water (enough to cover the chicken)
1–4 lbs beef stew meat, cubed (optional)
Vegetables:
6 cups cabbage, thinly sliced
4 cups onions, chopped
6 cups carrots, peeled and chopped
6 cups celery, chopped
8 cups red potatoes, chopped
16 oz green beans (fresh, frozen, or canned; drained and chopped, optional)
Seasonings:
1 teaspoon ground white pepper
1/4 cup salt
1 tablespoon seasoning salt (e.g., Lawry’s)
1 teaspoon garlic powder
2 teaspoons ground black pepper
Additional Flavors:
2 cans diced tomatoes
46 oz V8 Original Vegetable Juice
Instructions:
Prepare the Base:
In a large stockpot or roaster oven, combine the whole chickens, soaked split peas, beef oxtail, and water (enough to cover the chicken). Bring the mixture to a boil, then reduce to a gentle simmer. Cook for 1½ to 2 hours, or until the chicken is fully cooked and tender.
Remove and Cool Chicken:
Carefully remove the chickens and set them aside to cool. Keep the pot simmering.
Add Cabbage and Onions:
Stir the sliced cabbage and chopped onions into the pot. If using stew meat, add it now. Let the mixture simmer for 30 minutes.
Shred Chicken:
Once the chicken has cooled enough to handle, remove the skin and bones, and shred the meat into bite-sized pieces. Set the shredded chicken aside for later. Remove the oxtail from the pot as well.
Season the Stew:
Add the diced tomatoes, V8 juice, white pepper, salt, seasoning salt, garlic powder, and black pepper to the pot. Stir thoroughly and simmer for an additional 30 minutes.
Cook the Vegetables:
Add the carrots and simmer for 20 minutes.
Stir in the celery and cook for another 15 minutes.
Finish with Chicken and Potatoes:
Return the shredded chicken to the pot and add the chopped potatoes. Let everything simmer together for 25 minutes, or until the potatoes are fork-tender. If using green beans, add them during the final 15 minutes of cooking.
Serve and Enjoy:
Ladle the Booyah into bowls and serve it piping hot. Enjoy the cozy, hearty flavors of this classic stew!
Tips:
Make-Ahead: This dish tastes even better the next day, as the flavors continue to meld.
Storage: Store leftovers in airtight containers in the fridge for up to 3 days, or freeze for up to 3 months.
Customizations: Add or swap vegetables based on preference or seasonal availability.