Jamaican Chicken Soup for the Dark Days of Winter

January 6th, 2017

Jamacian Chicken Soup

The weather is frightful.  The skies are grey.  But the light still burns in our homes and on our hearths. We have put away the trappings of the holidays and are hunkering down for the long dark days of Winter. Warming soups and bread fresh from the oven are my preferred ways to fight the winter doldrums. And a great soup to brighten your days is this Jamaican inspired recipe.Jamacian Chicken Soup

With the bright additions of curry and allspice, this chicken, black bean and black-eyed pea soup hits all the right notes.  I added Himalayan red rice to the mix because I had it in my pantry.  I found it while cleaning out dated foodstuff.  Sometimes impulse buys get shoved into corners.   Himalayan Red Rice is grown in Nepal and has a red hued bran.  It is colorful for pilafs.

Jamacian Chicken Stew

We have a snow storm predicted for the mountains this weekend so I am happy to have a pot of soup and homemade Rosemary Olive Oil Bread stashed away.  Cooking is a good way to survive anything nature throws at you.

JAMAICAN CHICKEN SOUP

1 lb. boneless chicken breast, cut into bite-size pieces
1 tablespoon olive oil
1 cup chopped onion
3 garlic cloves, minced
1 teaspoon curry powder
1 teaspoon dried thyme
1/2 teaspoon ground allspice
1/2 teaspoon crushed red pepper
1/4 cup red wine
1 (15-ounce) can black beans, rinsed and drained
1 cup frozen black-eyed peas, thawed
1 (28-ounce) can diced tomatoes
2 cups chicken broth
1 cup water
1 1/2 cups cooked rice (I used Himalayan Red Rice)

Heat oil in a dutch oven.  Add chicken pieces and saute until browned.  Remove chicken and set aside.  Add onion to casserole and cook until transparent.  Add garlic and saute for 30 seconds.  Add all of the spices and cook over low heat for about 1 minute.  Add wine and reduce slightly.  Return chicken to casserole and add the remaining ingredients.  Cover pot.  Bring to a boil and then reduce to low and cook for at least 30 minutes.  Garnish with parsley or cilantro if desired.

Printable Recipe

 

20 responses to “Jamaican Chicken Soup for the Dark Days of Winter”

  1. This sounds like a very satisfying and flavorful meal for your cold winter days. Now it certainly isn’t cold here in Florida but I’s gladly have a bowl of your soup anytime. 🙂

  2. Penny at Enjoying The Simple Things says:

    Yummy! That is perfect for this snowy weekend we are suppose to have. Love the brown transferware!

  3. Larry says:

    Nothing like a good soup with flavors and reminders of the Caribbean when a snow storm is headed your way. Looks like the bulk of it will go around the south of the mountains and miss us. Maybe you’ll have some good shots to post.

  4. Barbara says:

    Your photos are so pretty, Penny. I love the way you’ve arranged everything. I’m getting so lazy in that department!
    Perfect soup for a cold day….and we’re about to have some in S. Florida!

  5. Monique says:

    Nothing better than heartwarming soups in cold weather..soup doesn’t do it for me in heat..:)

  6. Darla says:

    Snow is coming down here in the DC area, though lightly. It’s unusual for the relatives in NC to get more snow than we are, but the grandkids must be happy. Wish I had some of your delicious soup to warm my innards!

  7. Jane says:

    I can see this is a warm and flavorful soup that is somewhat unexpected this time of year amongst all of the good old chicken and minestrone soups. Can’t wait to try, Penny.

    Be safe in the storm. Thinking of all three of you friends (and you know who you are!).

    Jane x

  8. Susan says:

    I’ve yet to try a Jamaican recipe but, looking through the list of ingredients, it sounds wonderful! It looks beautiful in those bowls too 🙂

  9. Cecilia says:

    Every kind of soup is perfect for cold winter days. But this one sounds extremely delicious. I definitely will try it. Thanks!

  10. Chris says:

    I love this soup as I am a huge jerk….fan. A huge fan of jerk chicken 😉 I might sneak some scotch bonnet chile in there instead of the red pepper flake. Great recipe, Penny!

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