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
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