An Alluring Caribbean Chicken Soup.

scotch bonnet pepper

🥗Healthier: jalapeño

💰Cheaper: banana pepper

Jalapeño offers heat with less intensity, while banana pepper is milder.

coconut milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk reduces calories, while evaporated milk is budget-friendly.

chicken pieces

🥗Healthier: skinless chicken

💰Cheaper: chicken thighs

Skinless chicken is leaner, while thighs are more economical.

thyme

🥗Healthier: oregano

💰Cheaper: dried thyme

Oregano provides similar flavor, while dried thyme is often less expensive.

Wash chicken pieces with lemon juice and water, then drain.

Heat vegetable oil in a large pot over medium heat.

Add chicken pieces to the pot and brown for a few minutes, turning periodically.

Add black pepper, scallion, onion, garlic, thyme, and parsley to the pot; stir and cook for a few minutes.

Peel and cube potatoes, carrot, sweet potato, green banana, pumpkin, and cassava; rinse and drain.

Add cubed vegetables to the pot and stir.

Add tomato paste and/or Caribbean browning; cover with water and bring to a boil.

Once boiling, add cock soup, salt, and hot pepper (leave whole).

Reduce heat to a simmer and cook for 30-40 minutes until the vegetables are tender and broth thickens.

If using, add Goldenray butter in the last 5 minutes of cooking; check for salt adjustment.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens