This is a modified recipe from one that was originally done by Betty Crocker. It is definitely not your regular ole chicken soup! This recipe uses Caribbean ingredients and the wonderful island spices of Allspice, Caribbean and Jamaican Jerk Blends. These spices mixed with lime juice make this a chicken soup that is loaded with exotic Caribbean flavors. Enjoy the island experience with this delicious and hearty soup.
4 large, boneless & skinless chicken breasts
1 Tblspn Jamaican Jerk Blend
2 tsp olive oil
1 medium onion, chopped
2 tsp minced garlic
1 tsp Allspice
4 cup chicken broth
1 Tblspn adobo sauce
1 Tblspn Caribbean Blend
1/2 cup unsweetened coconut milk
1 tsp salt
1/2 tsp pepper
1 (15 ounce) can black beans
1 cup pigeon peas (canned- I use Goya brand)
3 Tblspns lime juice
Fresh lime wedges
Rub the Jamaican Jerk over all sides of each chicken breast and then set them aside. In a large fry pan, cook the onion and garlic in the oil for about two minutes. Add the broth, adobo sauce, coconut milk, salt, pepper, and Caribbean Blend to the sautéed onions. Bring the mixture to a low boil and then add the 4 chicken breasts. Cover and simmer the chicken in this mixture
for about 1 hour. Remove the chicken and, using a fork, shred the meat on each breast. Return the shredded chicken to the pan with the broth mixture. Add the beans and peas to the broth, cover and cook for another 15 minutes.
Stir in the lime juice. Serve immediately over a bowl of cooked and warm rice.
Garnish each serving with lime wedges.
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