When I saw Rachael Ray making Jerk Chicken Soup on her daytime tv show, I knew that was "what's for dinner tonight." You see, Kevin and I have a soft spot for anything "jerk." Before our cross cultural studies trip to Jamaica in 2006, we couldn't have told you what that even meant. I thought it was a mean way of referring to their chicken. But no!
Jerk is a dry rub filled with garlic, chili powder, crushed red pepper, and loads of other Jamaican secret ingredients. No American look alike can quite compare.
But this soup was totally delicious, super spicy, and just a bit reminiscent of our weeks spent on the Caribbean island.
Jerk Chicken Soup Recipe
recipe adapted from rachaelrayshow.com
Ingredients
2 Tbsp canola oil
1-1/2 cup shredded cooked chicken
1 onion, finely chopped
4 cloves of garlic, finely chopped
4 cups chicken stock (or 4 cups water and 2 chicken bouillon cubes)
2 scotch bonnet chile peppers, finely chopped (for a milder jerk, use 1 chile pepper, seeds and ribs removed; for a very mild jerk, use a red Fresno pepper)
1 tsp thyme
1 Tbsp smoked paprika or sweet paprika
1 tsp allspice
1/4 tsp ground cloves
1/4 tsp nutmeg
Salt and pepper
One 14.5-ounce can diced tomatoes
1/4 cup Worcestershire sauce
2 tablespoons cider vinegar
Scallions, thinly sliced, for garnish
Sour cream, for garnish
Directions
Heat the oil in a large Dutch oven over medium-high heat. Add the onion, garlic, ginger and chile peppers. Stir in chicken and add thyme, paprika, allspice, cloves, nutmeg, salt and pepper. Cook for 10 minutes. Stir in the chicken stock, tomatoes, Worcestershire, and vinegar; simmer to combine the flavors, about 5 minutes. (This can be simmered for hours to enhance the flavor.) Serve in bowls and top with the scallions.
----
- Follow RecipesDream
- Follow @us
