Moruga, Trinidad, is renowned for its fiery peppers, like the ones I used in making my take on the World’s Hottest Homemade Peppersauce a few years ago, and its rich culinary heritage.
This Roasted Chicken and Moruga Rice Soup combines tender roasted chicken with vibrant Moruga Hill rice, hearty vegetables, and comforting broth to create a soulful, wholesome meal. Inspired by Trinidad’s Merikin community and its legacy with upland rice, this recipe brings old-world flavor into a warming, modern one-pot soup. The roasting imparts depth to the chicken and veggies, while the iconic Moruga Hill rice adds subtle nuttiness. Whether you’re gathering for a cozy family dinner or celebrating Caribbean roots, this dish delivers both tradition and nourishment in every spoonful.
Ingredient Guide
- Chicken legs (drumsticks with thighs): Provides juicy, flavorful meat and bone-rich broth.
- Pumpkin: Adds sweetness and body to the soup.
- Onion: Forms the aromatic base.
- Carrots: Bring natural sweetness and color.
- Garlic: Enhances depth and savory character.
- Bell Pepper: Adds brightness and roasted flavor.
- Olive Oil: Used to roast chicken and vegetables.
- Sea Salt: Seasoning to enhance flavor.
- Black Pepper: Provides mild heat and seasoning.
- Moruga Hill Rice: Nutty upland rice native to Trinidad that adds heartiness.
- Sweet Potato: Offers additional texture and sweetness.
- Caribbean Green Seasoning: Infuses traditional island flavors.
- Water or Stock: Builds the soup’s broth.
- Scallions: Added for fresh aromatic finish.
- Parsley: Adds freshness at the end.
Shopping Made Easy
- Moruga Hill rice is available through specialty Caribbean grocers or online—plain rice can also be used in a pinch.
- Caribbean green seasoning is found in the spice section or Jamaican aisles—store-bought or homemade works.
- Pumpkin and sweet potato are seasonal; substitute with butternut squash or regular potato when needed.
- Use chicken broth for richer flavor if desired, but water keeps it light and traditional.
Cooking Notes from the Kitchen
- Roast chicken and vegetables at 375 °F until lightly browned (~50 min) to boost flavor.
- Reserve roasting pan juices; they create a richly flavored base for toasting rice.
- Toast rice briefly to enhance nuttiness before simmering.
- Adjust broth volume and simmer time to achieve your preferred texture, soupy or thick.
What is Moruga Hill rice?
Moruga Hill rice is an heirloom upland variety brought to Trinidad by the Merikin people around 1812; its nutty flavor and firm texture make it distinct and prized locally.
Can I use other rice types?
Yes, use brown or long-grain white rice, but adjust cooking time accordingly. Moruga Hill rice cooks in about 35 minutes.
Is this gluten-free?
Yes, the recipe is naturally gluten-free, just check that your green seasoning has no hidden gluten.
Roasted Chicken and Moruga Rice Soup
Description
A richly flavored, Trinidadian-inspired soup combining roasted chicken, upland Moruga Hill rice, and hearty vegetables in a comforting broth.
Ingredients
Instructions
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Mix olive oil with half the salt and pepper. Coat chicken, garlic, onion, carrots, pumpkin, and bell pepper.
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Roast at 375 °F for 50 minutes uncovered.
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Tip roasting juices into a soup pot, add rice, and toast on medium-low for 3 minutes.
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Remove chicken from roast pan, discard skins, chop roughly.
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Add to pot along with pumpkin, bell pepper, garlic, onion, carrots, green seasoning, sweet potato, remaining salt and pepper.
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Cover with water or stock, include scallions and an optional bay leaf or thyme. Bring to a rolling boil.
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Simmer for 35 minutes or until rice is tender. Taste and adjust seasoning.
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Turn off heat, stir in parsley, let rest for a few minutes, then serve.
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If you want a spicy element to the soup, feel free to add your favorite spicy pepper or peppersauce (hot sauce) after you added the water to the soup pot.
