SPICY BAJAN CHICKEN SOUP

SPICY BAJAN CHICKEN SOUP image

Yield 6 bowls

Number Of Ingredients 21

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1t grapeseed oil
3⁄4lb boneless, skinless chicken breast, cut into cubes
3⁄4lb boneless, skinless chicken thighs, left whole
1T curry powder
1t ground turmeric
2 medium onions, cut into 1/2 inch wedges
3 cloves garlic, chopped
2T fresh ginger, minced
1 carrot, peeled and cut in small pieces
1 celery stalk, cut in small pieces
1 Serrano pepper, seeded and minced
1⁄2t ground allspice
sea salt to taste
1T ground black peppercorns
1 medium potato, peeled and cut in 1/2 inch cubes
3⁄4c fat-free, free-range chicken stock
2 2⁄3c water
1habanero pepper
Instructions
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.
Add the remaining ingredients and simmer for 40 minutes, until the vegetables are tender and the chicken thighs fall apart. Then, use the back of a spoon to rub the habanera pepper against the side of the pot to release flavor; remove pepper right away. Serve with brown rice or whole-wheat bread.

Steps:

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. Add the remaining ingredients and simmer for 40 minutes, until the vegetables are tender and the chicken thighs fall apart. Then, use the back of a spoon to rub the habanera pepper against the side of the pot to release flavor; remove pepper right away. Serve with brown rice or whole-wheat bread.