Jamaican Inspiration - Spicy Chicken Soup

 

Inspiration

• I wanted to make chicken soup because it was feeling like winter today after a very mild winter
• I wanted it to have a warm quality and wondered about putting allspice in it. I did some searching  in the Flavor Bible for pairing thyme, marjoram (herbs I usually put in chicken soup), and allspice. Marjoram wasn’t listen, neither was celery which I usually use. So I was down to carrot, onion, thyme, and allspice. I decided to also use black pepper, bay, and a habanero I’ve had in the fridge for a while. 
• I was thinking dumplings, so I googled Jamaican dumplings soup, and found some recipes. I noticed a lot use pumpkin.

Spicy Chicken Soup

Ingredients

• 2 tbsp oil
• 1yellow onion, quartered
• 2 carrots, cut into large pieces
• 1 tbsp dried thyme
• 6 allspice berries
• 1-2 tsp black peppercorns
• 1 tbsp kosher salt
• 1 habanero pepper, cut in half
• 1 whole chicken
• 3 Yukon potatoes
• 1/2 a buttercup squash
• 1 tbsp coconut oil
• 4 garlic cloves, sliced
• 2 tsp dried thyme
• 1/2 tsp ground allspice  

        Method

• In a large, heavy stock pot heat the oil over medium high heat.
• Add the onion, carrot, thyme, allspice berries, black peppercorns, salt, and habanero and sauté until fragrant. 
• Add the chicken and brown on all sides.
• Add enough water to bring to cover and bring to a boil over high heat.
• Reduce heat to bring to a simmer, partially cover with a lid and let simmer until chicken is tender and falling off the bones.
• Remove the chicken to a plate to allow to cool
• Strain the broth and set aside.
• In the stockpot, heat the coconut oil over medium heat.
• Add the garlic, thyme, and ground allspice and cook to fragrant 
• Add the potatoes, squash, and broth and bring to a boil.
• Reduce to a gentle boil and cook until vegetables are tender.
• While vegetables are cooking, remove the meat from the bones and break into pieces.
• When vegetables are tender, add the chicken, and heat through. 
• Serve