Jamaican Chicken Soup
A rich and flavorful Jamaican chicken soup made with ground provisions, tender chicken, fresh vegetables, and aromatic spices. Perfect for a comforting meal, especially on cold days.
Equipment
- Large pot or Dutch oven
- Knife and Cutting Board
- Peeler
- Grater (for ginger)
- Spoon for stirring
- Ladle
Ingredients
- 1 whole chicken or chicken pieces thighs, drumsticks
- 1 medium yam peeled and diced
- 1 medium sweet potato peeled and diced
- 1/2 cup cassava peeled and diced (optional)
- 1 large carrot chopped
- 1 small pumpkin peeled and diced
- 2-3 sprigs fresh thyme
- 1-2 scotch bonnet peppers whole or seeds removed
- 3 cloves garlic minced
- 1 onion chopped
- 1 tbsp allspice pimento
- 2 tbsp ginger grated
- Salt and pepper to taste
- 6 cups chicken broth or water
- 1 tbsp vegetable oil
- Fresh parsley or scallions for garnish optional
Instructions
- Heat vegetable oil in a large pot over medium heat. Add the chicken pieces and sear until browned on both sides.
- Remove the chicken and set aside. In the same pot, add the chopped onion, garlic, and ginger. Sauté for 3-4 minutes.
- Add the chicken back to the pot along with chicken broth (or water), thyme, scotch bonnet pepper, allspice, salt, and pepper. Bring to a boil.
- Reduce the heat and simmer for 30 minutes to allow the flavors to meld.
- Add the ground provisions (yam, sweet potato, cassava) and vegetables (carrot, pumpkin) to the pot. Simmer for an additional 45 minutes or until the vegetables are tender.
- Taste and adjust seasoning if necessary. Remove the chicken pieces, shred the meat, and return it to the pot.
- Serve hot, garnished with fresh parsley or scallions if desired.
Storage Instructions:
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze for up to 3 months. Reheat on the stovetop, adding water to adjust the consistency.