Ingredients with Measurements:
- 2 lbs chicken thighs, bone-in and skin-on
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 4 cups chicken broth
- 1 can diced tomatoes (14.5 oz)
- 1 can black beans, drained and rinsed (15 oz)
- 1 cup frozen corn
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
- Ladle
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium-high heat.
2. Add the chicken thighs, skin-side down, and cook until browned, about 5 minutes.
3. Flip the chicken and cook for another 5 minutes.
4. Remove the chicken from the pot and set aside.
5. Add the onion and garlic to the pot and cook until softened, about 3 minutes.
6. Add the cumin, thyme, smoked paprika, salt, black pepper, and cayenne pepper, and cook for another 2 minutes.
7. Add the chicken broth, diced tomatoes, black beans, and frozen corn to the pot, and stir to combine.
8. Return the chicken to the pot, skin-side up, and bring the soup to a simmer.
9. Cover the pot and simmer for 30 minutes, or until the chicken is cooked through and tender.
10. Remove the chicken from the pot and shred the meat off the bones.
11. Return the shredded chicken to the pot and stir to combine.
12. Add the chopped cilantro to the soup and stir to combine.
13. Serve the soup hot, with lime wedges on the side.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Simmer over medium heat.
Serving size:
This recipe serves 6 people.
Nutritional information:
Calories: 320
Fat: 12g
Carbohydrates: 22g
Protein: 30g
Sodium: 1200mg
Fiber: 6g
Sugar: 4g
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breasts or drumsticks.
- Frozen corn can be substituted with fresh corn or canned corn.
- Cilantro can be substituted with parsley or basil.
Variations:
- Add diced potatoes or sweet potatoes to the soup for extra heartiness.
- Use beef or pork instead of chicken for a different flavor.
- Add coconut milk for a creamier soup.
Tips and tricks:
- To make the soup spicier, add more cayenne pepper or hot sauce.
- To make the soup less spicy, omit the cayenne pepper and smoked paprika.
- To save time, use pre-shredded rotisserie chicken instead of cooking the chicken from scratch.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in bowls and garnish with a lime wedge and a sprig of cilantro.
Garnishes:
- Lime wedges
- Chopped cilantro
- Sour cream
- Shredded cheese
Pairings:
- Cornbread
- Rice
- Plantains
Suggested side dishes:
- Green salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or water to thin it out.
- If the soup is too thin, let it simmer uncovered for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F before serving.
- Store leftover soup in the refrigerator within 2 hours of cooking.
- Reheat leftover soup to an internal temperature of 165°F before serving.
Food history:
Caribbean cuisine is a fusion of African, European, and indigenous flavors and ingredients. Stewed chicken soup is a popular dish in many Caribbean countries, including Jamaica and Trinidad and Tobago.
Flavor profiles:
This soup is savory, smoky, and slightly spicy, with a hint of sweetness from the corn and tomatoes.
Serving suggestions:
Serve this soup as a main course for lunch or dinner, with a side of cornbread or rice.
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Region: Caribbean