Chicken Soup Carribean Style

Chicken Soup Carribean Style


1 person made this

A spicy (optional) Jamaican soup my mate in London made this for me when I was a bit run down fixed me up in no time. I have been making it ever since great cold weather dish especially with Habanero or Scotch Bonnet peppers very fiery the latter.

Serves: 5 

  • 5 rashers streaky bacon (speck is good too or fatty bacon)
  • 500g chicken wings
  • 500g chicken thighs/legs
  • 1 green capsicum, rough diced
  • 1 large brown onion, rough diced
  • 1 kg vine ripened tomatoes, quartered and take out the eye
  • 2 tsp everyday seasoning (I use Dunn's River...All Purpose seasoning is ok Australia)
  • 2-3 cloves of garlic, optional
  • 1 Scotch bonnet pepper (hot chillies) finely diced

Preparation:20min  ›  Cook:1hour  ›  Ready in:1hour20min 

  1. Place streaky bacon covering bottom of a large pot.
  2. Place mixture of chicken pieces to cover bottom of pot and sprinkle 1 tsp everyday seasoning over chicken.
  3. Cover chicken with all the quartered tomatoes, green capsicum, Scotch bonnet pepper (hot chillies) and the onion.
  4. Place rest of the chicken pieces on top of this and sprinkle 1 tsp everyday seasoning on chicken. Put lid on pot then place on a high heat on stove.
  5. At this point no liquid is required - the high heat will sweat the tomatoes and chicken and chillies and bacon creating a wonderful stock, trust me it can be a bit nerve racking but stand there and you will see.
  6. When you hear it bubbling in the pot take off lid, stir well add liquid if required (I usually do about twenty min in). Replace lid, turn down heat to a slow simmer then go and have a cold Red Stripe or two for the next hour :) getting up to stir occasionally. Once chicken is about to fall of the bone you're done. Take off heat and have a good feed.


Please use vine ripened tomatoes - they are juicier and have more flavour and it makes a big difference, and don't skin the chicken that's where all the flavour is :)

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