Incredible Caribbean Stew Chicken Soup Recipe

Incredible Caribbean Stew Chicken Soup Recipe

This hearty Caribbean Stew Chicken Soup is made with brown stewed chicken, ground provisions, dumplings, and coconut milk for true island comfort.

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Prep Time 30

Cook Time 1 15

Marinating 2

Servings

Ingredients

1 large carrot peeled and chopped
1 lb pumpkin peeled and cubed
2 lbs eddoes peeled and cut into large pieces
2 lbs sweet potato peeled and cubed
2 lbs Yukon gold potato peeled and cubed
2 lbs cassava peeled, de-veined, and cut into large pieces
4 lbs chicken legs with backs attached cut into pieces and trimmed
1 lemon juiced
1 tablespoon salt
3/4 teaspoon black pepper
1 tablespoon Worcestershire sauce
2 tablespoons Caribbean green seasoning
2 pimento peppers chopped
1/2 tomato chopped
1 tablespoon grated ginger
2 tablespoons olive oil
2 tablespoons brown sugar
8 cups water
6 cups chicken stock
1 large onion quartered
2 bay leaves
6 sprigs thyme
1 scotch bonnet pepper whole
1 1/2 cups coconut milk
1 lb spinach roughly chopped
8 –12 okra stems removed and chopped
2 scallions chopped
3 tablespoons chopped parsley

Flour Dumplings

1 1/2 cups all-purpose flour
Pinch of salt
1 teaspoon brown sugar
3/4 cup coconut milk

Instructions

Peel, wash, chop, and drain the carrot, pumpkin, eddoes, sweet potato, Yukon gold potato (use your fav potato), and cassava. Cut the cassava and eddoes into larger pieces to prevent them from falling apart.
Cut the chicken into pieces and remove excess skin and fat. Wash with lemon juice and cool water, then drain.
Season the chicken with salt, black pepper, Worcestershire sauce, green seasoning, pimento peppers, tomato, and grated ginger. Mix well and marinate for at least 2 hours at 40°F (4°C).
Heat a deep soup pot on high heat. Add the olive oil and brown sugar and stir continuously until the sugar melts, froths, and turns amber. Do NOT allow it to go black or you will end up with bitter tasting soup. Explained in the video below.
Add the seasoned chicken and stir to coat evenly. Cook for 5 to 8 minutes, stirring often.
Add the prepared vegetables and stir to coat with the base flavors. Add the water and chicken stock and bring to a boil at 212°F (100°C). Additiionally you can add Caribbean yams, dasheen, green cooking bananas and semi ripe or green plantain to the soup.
Add the onion, bay leaves, thyme, and float in the scotch bonnet pepper.
Add the coconut milk, spinach, and okra. Bring back to a boil, then cook at a steady rolling boil with the lid slightly ajar for 30 minutes. If you prefer to add chopped cabbage instead on the spinach (traditionally dasheen bush aka taro leaves would be used), thats an option.
Combine the flour, salt, brown sugar, and coconut milk to form a semi-firm dough. Rest for 10 minutes, then shape into dumplings.
Add the dumplings to the soup and cook for 10 minutes. They will float when fully cooked. In MHO the real prize with these dumplings is when they've had time to absorb the soup broth and go pillow soft, the next day.
Taste and adjust salt if needed. Remove the scotch bonnet pepper if desired. Top with scallions and parsley and turn off the heat. Keep in mind that if you break the Scotch Bonnet pepper it will relase the Caribbean Sunshine (heat), unless you're like me and enjoy spicy foods.