Booyah Chicken

1 (4 pound) whole chicken, cut into pieces

2 ½ pounds cubed beef stew meat

1 ½ pounds pork shoulder roast

7 cups water

3 cups chicken broth

3 cloves garlic, whole

2 bay leaves

water to cover

1 tablespoon vegetable oil

2 cups diced onion

2 cups diced carrots

2 stalks celery, diced

1 clove garlic, minced

6 potatoes, unpeeled and diced

1 ½ cups fresh green beans, cut into 1 inch pieces

1 (14.5 ounce) can whole peeled tomatoes, drained

1 ½ teaspoons salt

1 teaspoon dried rosemary

½ teaspoon ground black pepper

½ teaspoon dried thyme

½ cup frozen green peas

1 ½ teaspoons grated lemon zest

½ teaspoon crushed red pepper

½ cup chopped fresh parsley, for garnish

Combine the chicken, beef, pork, water and broth in a large pot and bring to a boil. Add whole cloves of garlic and bay leaves, then reduce heat to low, cover and simmer for 2 hours.

Remove chicken, beef and pork. Strip meats from bones and cut into bite size pieces. Strain stock in pot and add water to yield 8 cups of stock. Return meats to broth.

Heat oil in a medium skillet and saute the onion, carrot, celery and minced garlic for about 5 minutes. Add saute mixture to pot along with the potatoes, beans, tomatoes, salt, rosemary, pepper and thyme. Bring to a boil, reduce heat to low and simmer uncovered for about 10 minutes. Stir in the peas, lemon zest and red pepper. Heat through and serve garnished with parsley.