Jamaican chicken soup is one of the most authentic and marvelous dishes you can make. And if you have never tried cooking Jamaican food before, this meal is a great introduction of a popular dish that can be put together in no time. In truth, Jamaican chicken soup is extremely easy to fix and makes the ideal quick meal even for large crowds. The stew has the perfect blend of aromatic spices such as garlic, thyme, allspice, green onions and scotch bonnet peppers. In fact, the aroma is so intoxicating that guests will smell the food before they get to your door. You can also fix Jamaican chicken soup a day or two ahead of time. That way the spices intermingle with the chicken resulting in an amazing marinated delicacy.
The customary way of making Jamaican chicken stew is with a whole chicken. However, you can use just the thighs or breast if you prefer. When done melding, Jamaican chicken stew is typically served over rice and peas with a side of sliced avocados, tomatoes and fried plantain.
Jamaican chicken foot soup is another popular version of this fabulous meal. And if you travel to the islands, you will discover that Jamaican chicken foot soup is served in most homes, vendors and restaurants. Now this dish may not sound that appealing. However, it is definite ‘must try’ and a staple for many who have ventured to try this delicious traditional soup. To make Jamaican chicken foot soup, just substitute the whole chicken for chicken feet. Also, you need to reduce your cooking time if you use chicken feet, small pieces of thigh or chicken breast.
Prep 15 min
Marinating time: 1 hour
Cook time 30 min
Total time 1 hour 45 min
Ingredients of the Jamaican Chicken Soup
- 1 small whole chicken, cut into portions (or 1 lb. chicken feet)
- 1 fresh lime or 1⁄4 cup lime juice
- 1 large tomatoes, chopped
- 3-4 green onions, chopped
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 hot pepper, chopped (scotch bonnet)
- 1 teaspoon allspice
- 4 sprigs fresh thyme ( or 2 teaspoons dried thyme)
- 2 tablespoons soy sauce
- 2 teaspoons cornstarch
- 2 cups coconut milk, unsweetened
- 1 tablespoon coconut oil
Best Cookware to Use
Large heavy bottomed pot like a Dutch Pot
- Place your chicken pieces in a large bowl. Squeeze the fresh lime over the chicken. Rub well. Drain off all excess lime juice.
- Add tomato, green onion, onion, scotch bonnet pepper, garlic, thyme, allspice and soy sauce to the chicken pieces. Cover and marinate for at least one hour.
- Heat the oil in a Dutch pot. Gently shake each piece of chicken as you remove it from the marinade. Make sure to reserve the marinade for the sauce. Fry the chicken a few pieces at a time. Cook until lightly browned. Put the browned chicken pieces on a plate while you cook the remaining chicken.
- Drain off all excess oil from the pot. Return the chicken to the Dutch pot and add the marinade. Stir in the carrots. Cook over medium high, about 10 minutes.
- In a small bowl, combine coconut milk and cornstarch. Stir the mixture into the stew. Reduce the heat to low and cook for 20 minutes or until chicken is tender.
- Serve hot by itself or with rice and peas.