Old Time Wisconsin Booyah !
People also argue if it is a chowder, a soup or a stew!
Many nationalities claim it as their recipe, so I won't go into that, don't want more arguing! LOL
You can have this as thick or thin as you like it by adding more broth or water.
One thing is for sure, when you make it.... what a wonderment of melded flavors is created! Enjoy!
**You can add or omit what items your family likes, perhaps add more cabbage? Omit the pork and beef?
These are my photos
Featured Pinch Tips Video
- 4 Tbsp
- butter (for browning chicken and other meats)
- 1 large
- whole stewing chicken cut up into parts (browned)
- 1 1/2 lb
- each: beef and pork (cubed and browned)
- 1 large
- rutabaga (peeled and cubed)
- 3 lb
- carrots (cut large)
- 4 lb
- potatoes (cut large)
- entire stalk celery (chopped)
- 3 large
- onions (chopped large)
- 1 small
- head cabbage (either chopped or shredded)
- beef bouillon cubes
- lemon (pulp, juice and zest)
- 6 clove
- garlic (minced)
- 1 tsp
- each: pepper, garlic powder, sage
- 2 qt
- tomatoes (or 8 large fresh ones)
- 1 can(s)
- each: corn, green beans, kidney beans navy beans
- 1 c
- 1 small
- bag frozen peas (or fresh)
- water enough to cover meats and veggies.
- beef or chicken broth can be added for desired amount of liquid.
1Cut up the chicken into parts. Brown in skillet in 2 Tablespoons butter (can use olive oil).
Place the browned chicken into a large pot and just barely cover with water (some of the water should be used to clean drippings from skillet and add to the pot for flavor.
Bring to a hard boil for 10 minutes. Turn down the heat to high simmer.
9When the rice is cooked: Add the bouillon cubes, lemon zest, pulp and juice, minced garlic, spices, tomatoes, green beans, kidney beans and navy beans.
Simmer 10 minutes longer. Stirring so the rice doesn't stick and burn. Add the frozen (or fresh) peas. It will be ready to serve in about 2 minutes!