Midwest Living's Bouja / Burgoo

Ingredients

• 1 lb boneless skinless chicken breast, cut into bite-size pieces
• 1-2 tablespoon cooking oil
• 1 lb boneless beef chuck, cut into 3/4 inch cubes
• 6 cups water
• 1 medium onion, chopped
• 4 teaspoons instant chicken bouillon granules or beef bouillon granules
• 1 teaspoon dried thyme, crushed
• 1 medium potato, cut into bite-size pieces
• 1 (16 ounce) package frozen mixed vegetables (green beans, corn, carrots and peas)
• 1 cup cubed rutabaga or turnip
• 1/2 cup coarsely chopped green sweet pepper or sweet red pepper
• 1/2 cup sliced celery
• 1 (14 1/2 ounce) can tomatoes, cut up
• 1/4 teaspoon ground black pepper
• salt & freshly ground black pepper, if needed

Directions

1. 1

   In a large cooking pot, cook the chicken in 1 tablespoon hot cooking oil until no pink remains; remove the chicken from the pot, cover and chill but reserve the drippings in the pot.

2. 2

   Brown the cubed beef chuck in the remaining drippings in the pot, adding more oil if needed.

3. 3

   Add the water, chopped onion, instant bouillon granules and the dried thyme to the pot; bring the mixture to a boil, reduce heat and simmer, covered, for 1 hour.

4. 4

   Add the remaining ingredients to the cooking pot and stir to combine; return the mixture to boiling, reduce heat and simmer for 30 minutes more, or until vegetables and meat are tender.

5. 5

   Stir in the cooked chicken and heat through; season to taste with some salt and some additional pepper, if you like.