This episode of EAF Presents features Reshmi from Taste Of Trini and she made a Stewed Chicken Soup. I never heard of making chicken soup this way before but I was intrigued by the idea because the flavor combinations in my head worked well together. The final product was as flavourful as I imagined. This is definitely a recipe to try.
Ingredients
Soup
- 1 whole chicken cleaned, cut up & washed with white vinegar, lime or lemon juice
- 1 cup of Caribbean green seasoning shadon beni + garlic + hot pepper + pimento pepper
- A drizzle of soy sauce depending on the colour you want
- 1 ½ tablespoons of ketchup
- 1 onion
- Hot pepper
- Chopped fevergrass lemongrass
- 1 inch piece of turmeric grated finely
- 3 inch piece of ginger grated finely
- 1 carrot
- 1 cup of chopped pumpkin
- Eddoes
- Potatoes Aloo
- Dasheen
- Cassava
- Green fig banana
- Sweet Potatoes
- ¼ cup of chopped celery
- ¼ cup of chopped chive green onion or scallion
- ¼ cup of chopped shadon beni
- 2 teaspoons of brown sugar to stew
- 2 teaspoons of cooking oil
- *Pureed split peas or dhal and/or chick peas or channa can also be added.*
Dumplings
- 2 cups of flour
- 1 teaspoon of salt
- 1 teaspoon sugar
- Enough coconut milk and/or water to create a soft dough.
Instructions
- Season chicken with salt, green seasoning, hot pepper, soy sauce, ketchup, onion, lemongrass (fevergrass), ginger and turmeric. Let it marinate for a couple hours or overnight.
- Peel and cut up all the provisions, carrots, pumpkin and herbs. Submerge the provisions in water so they don’t oxidise.
- Make dumpling dough. Combine flour, salt and sugar and add coconut milk until a nice soft dough is formed.
- Time to chunkay!
- Add oil to the pot, and once it heats through, add the brown sugar.
- Once it turns a lovely amber colour, add the seasoned chicken in. Stir thoroughly to coat the chicken pieces with the caramelised sugar. Cover and let it spring its natural juices.
- When that liquid is reduced, add the provisions, pumpkin and carrot. Stir well!
- Now add some boiling water and some salt, and cover the soup and let it bubble.
- After about 30 minutes, the chicken and the provisions should be cooked. Add some more green seasoning, the ochroes and the chopper celery. Let it cook for a further 10 minutes.
- Make the dumplings into whatever size or shape you prefer, and add them to the pot. Leave the heat on for a further 5 minutes so the dumplings can cook.
- To finish, add some chopped shadon beni and chive and turn the heat off. Taste to make sure it has enough salt and seasonings.
- *You can add some butter if you’d like- more fat, more flavour!*
- Serve while hot. Enjoy!
Video
Tried this recipe?Let us know how it was!
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