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Roasted Chicken With Moruga Hill Rice Soup in a beautiful blue bowl

Roasted Chicken and Moruga Rice Soup

A richly flavored, Trinidadian-inspired soup combining roasted chicken, upland Moruga Hill rice, and hearty vegetables in a comforting broth.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course: Soups & Stews
Cuisine: Trinidadian
Ingredients Method Notes

Ingredients
  

  • 4 chicken legs drumsticks with thighs
  • 1 lb pumpkin cubed
  • 2 onions roughly chopped
  • 2 carrots large, chopped
  • 1 head garlic whole cloves, skin‑on
  • 1 bell pepper roasted, skin removed, chopped
  • 1/4 cup olive oil
  • 1 tablespoon sea salt divided
  • 1 tablespoon black pepper divided
  • 3/4 cup Moruga Hill rice
  • 1 lb sweet potato cubed
  • 2 tablespoons Caribbean Green Seasoning
  • 8-10 cups water or stock
  • 2 scallions chopped
  • 2 tablespoons parsley chopped

Method
 

  1. Mix olive oil with half the salt and pepper. Coat chicken, garlic, onion, carrots, pumpkin, and bell pepper.
    Ingredients laid out on a cutting board with a knife for Roasted Chicken With Moruga Hill Rice soup
  2. Roast at 375 °F for 50 minutes uncovered.
  3. Tip roasting juices into a soup pot, add rice, and toast on medium-low for 3 minutes.
    Large teal soup pot with grains inside on stove
  4. Remove chicken from roast pan, discard skins, chop roughly. 
    Add in peppers and onions and carrots
  5. Add to pot along with pumpkin, bell pepper, garlic, onion, carrots, green seasoning, sweet potato, remaining salt and pepper.
    Add rest of ingredients to soup pot
  6. Cover with water or stock, include scallions and an optional bay leaf or thyme. Bring to a rolling boil.
    Add water or stock to pot
  7. Simmer for 35 minutes or until rice is tender. Taste and adjust seasoning.
    Cooked chicken and rice soup on the stove
  8. Turn off heat, stir in parsley, let rest for a few minutes, then serve.
    Add in parsley
  9. 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. 
    Roasted Chicken With Moruga Hill Rice Soup in a beautiful blue bowl

Notes

Please follow along with the video as much more is explained there, including how to remove the skin off the roasted bell pepper, the option of shredding the roasted chicken vs cutting it into large pieces with the bone on, and how you can add additional flavor by using chicken stock instead of water as the soup’s base. If you are making this dish gluten-free, please review the complete list of ingredients to ensure they meet your specific gluten-free dietary requirements.

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