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    Chicken: Jerk Chicken Soup


    Source of Recipe


    Laurie Feder

    List of Ingredients




    2 Tbsp. olive oil
    1/4 c. Spanish onion, diced
    1/2 c. red sweet peppers, diced
    1/2 c. yellow sweet peppers, diced
    1 each roasted chicken, about 1 lb. raw, cooked, meat removed from bones and shredded
    2 Tbsp. Caribbean Jerk seasoning
    1 1/2 c. chicken broth, or water with chicken bouillon added
    1 1/2 c. water
    1/2 c. cooking sherry
    1/2 c. BBQ sauce
    1 c. frozen kernel corn
    1/2 c. peanut butter
    to taste hot sauce
    to taste salt
    as needed toasted flake coconut

    Recipe



    In a 4-qt. saucepot, sauté the onions and peppers in the olive oil until they are translucent. Add the chicken, jerk seasoning, broth, water, and sherry. Bring to a boil, add the corn, reduce heat and simmer for about 45 minutes.

    Stir in the peanut butter and simmer for an additional 15 minutes. Adjust seasoning.

    Serve the soup garnished with the coconut, your favorite bread and ice-cold beer. Makes 1 quart

 

 

 

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