Jamaican Chicken Pepper Pot Soup Food

CARIBBEAN PEPPER POT SOUP

Steps:

• Cook onions in oil in a skillet until tender.
• Place onions in crockpot along with garlic, ginger, chili powder, scotch bonnet, coriander, celery seeds, salt, pepper, sugar, squash (or carrots), kidney beans, tomatoes and stock.
• Stir to mix well.
• Cover and cook on low for 8-10 hours or on high for 4-6 hours or until vegetables are tender.
• Add coconut milk and stir well.
• Set crockpot to high and cook for 15-20 minutes more.
• Garnish with cilantro before serving.

PEPPER POT SOUP

Steps:

• Mix 4 cups water, chicken bouillon powder, potatoes, carrots, celery, onion and peppers in a large pot.
• Bring to a boil.
• Cover and simmer 20 minutes or until vegetables are tender.
• In a separate bowl, mix flour, salt, pepper and 1 cup water together until smooth.
• Stir flour mixture into soup.
• Continue stirring until soup thickens.
• Add milk and heat through.
• Makes a large pot.

JAMAICAN CHICKEN PEPPER POT SOUP

Steps:

• Fry bacon over medium heat in large stock pot.
• Remove bacon with slotted spoon.
• Add chicken pieces and cook for 5 minutes or until done.
• Return bacon to pot.
• Add vegetables, spices and chicken broth.
• Reduce heat and simmer for 30 minutes.
• Add cream of coconut and simmer for 10 more minutes.
• Serve in individual bowls.
• Suggested garnishes: sprig of thyme, slice of lime, chopped scallion, thin slice of scotch bonnet pepper.

JAMAICAN PEPPER POT SOUP

Steps:

• In a pot large enough to hold at least 20 cups of water, add pig tails. Cook on medium heat to render fat. Pat salt beef dry with a towel. When drippings have accumulated, add salt beef to pot and saute until brown.
• Once browned, add 6 1/2 pints of water and bring to a simmer. Simmer for 1 hour, occasionally skimming off the foam that rises to the surface and clings to the sides of the pot.
• After 1 hour, add the yams and coco. Add ice water to congeal fat and cause it to rise to the top. Skim off fat. Simmer for 1/2 hour more.
• Add okra and kale. Add thyme, salt, and pepper to taste. Add chopped onion and scallion. Cook another 1/2 hour. Add callaloo or spinach and boil for 3 minutes. Serve immediately.

JAMAICAN SHRIMP PEPPER POT SOUP

Steps:

• Combine okra, spinach, green pepper, minced onion, salt, thyme, marjoram, rosemary, minced garlic, red pepper and chicken stock in large stockpot. Heat to boiling.
• Reduce heat; simmer, covered, 30 minutes.
• Add shrimp and coconut milk.
• Simmer until shrimp are cooked, about 5 minutes.
• Serve garnished with lime slices.

CHICKEN PEPPER POT SOUP

Steps:

• Cook chicken unitl half done. Set Aside.
• Heat Chicken Stock, Soy Sauce, Garlic, Sugar, Sesame Oil, and Hot Sauce. (You can add Collard Greens at this point if desired.) Bring to Boil.
• Make a slurry. Combine 1 Cup Cornstarch with 1 Cup Water and mix until all Cornstarch is disolved. Add to Stock and reduce heat and simmer for 20 minutes.
• Add all Vegetables and Chicken. Cook until Chicken and Vegetables are done. Another 20 to 30 minutes depending on Chicken.
• Drizzle with Sesame Oil when serving. If desired, you can add fresh Spinach just before serving.

JAMAICAN PEPPER POT SOUP

Steps:

• Wash the callaloo then chop finely boil in water with the corned beef until beef is tender, usually about 2 hours.
• Add the coconut milk, yam, okras, scallion, hot peppers, and black pepper add additional water if necessary, simmer for 30 min and your soup should be ready to serve.