Rihanna’s Spicy Bajan Chicken Soup
Ingredients: 1 teaspoon grapeseed oil 3/4 pound boneless, skinless chicken breast, cut into cubes 3/4 pound boneless, skinless chicken thighs, left whole 1 tablespoon curry powder 1 teaspoon ground turmeric 2 medium onions, cut into 1/2 inch wedges 3 cloves garlic, chopped 2 tablespoons fresh ginger, minced 1 carrot, peeled and cut in small pieces 1 celery stalk, cut in small pieces 1 serrano pepper, seeded and minced 1/2 teaspoon ground allspice Sea salt to taste 1 tablespoon ground black peppercorns 1 medium potato, peeled and cut in 1/2 inch cubes 3/4 cup fat-free, free-range chicken stock 2 2/3 cup water 1 habanero pepper Directions: 1. In an 8-quart stock pot, heat grapeseed oil. Add chicken breast and thighs, curry powder, and tumeric. Sauté for 5 minutes, then stir in onions, garlic, and ginger; cook for another 3 minutes. 2. Add remaining ingredients and simmer for 40 minutes, until vegetables are tender and chicken thighs fall apart. Then, use the back of a spoon to rub habanero pepper against the side of the pot to release flavor; remove pepper right away. Serve with brown rice or whole-wheat bread.
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