Caribbean Chicken-Vegetable Soup
INGREDIENTS:
3 tb Unsalted butter
3 1/2 lb Frying chickens; cut into
-serving pieces
2 tb Fresh ginger; minced
1 Fresh haba=F1ero; jalape=F1o
-or serrano pepper, seeded
-and minced, (use rubber
-gloves)
1 tb Curry powder
1 ts Ground turmeric
1/4 ts Ground allspice
1/4 ts Ground cardamom
3 Turnips; peeled and cut into
-1/2 inch cubes
2 Onions; cut into 1/2 inch
-wedges
3/4 c Chicken stock
2 2/3 c Water
1 1/3 c Long grain white rice
3 tb Unsalted butter
3 1/2 lb Frying chickens; cut into
-serving pieces
2 tb Fresh ginger; minced
1 Fresh haba=F1ero; jalape=F1o
-or serrano pepper, seeded
-and minced, (use rubber
-gloves)
1 tb Curry powder
1 ts Ground turmeric
1/4 ts Ground allspice
1/4 ts Ground cardamom
3 Turnips; peeled and cut into
-1/2 inch cubes
2 Onions; cut into 1/2 inch
-wedges
3/4 c Chicken stock
2 2/3 c Water
1 1/3 c Long grain white rice
Prep: 15 min, Cook: 45 min. Melt half the butter in a large soup pot over medium high heat. Cook chicken 8-10 minutes, turning occasionally until browned on both sides. Sprinkle ginger and pepper over chicken. Stir in next 4 ingredients and salt to taste. Mix thoroughly. Add turnips, onions, and 1/2 cup stock. Cover and simmer gently 35-40 minutes, until chicken is cooked throughout. Add remaining stock if dish becomes too dry. Meanwhile, bring water to a boil in a saucepan over high heat. Stir in rice and immediately reduce heat to low. Cover and simmer 20 minutes or until rice is tender and liquid is absorbed. Remove from heat and let stand 5 minutes, covered. Fluff with a fork before serving. Swirl remaining butter into sauce and serve with chicken over rice.