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Soup
Jerk Chicken Soup |
This recipe was inspired by
Laurie Feder of Austin, TX (USA).
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Yield: one quart
Ingredients:
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2 Tbsp. |
olive oil |
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1/4 c. |
Spanish onion, diced |
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1/2 c. |
red sweet peppers, diced |
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1/2 c. |
yellow sweet peppers, diced |
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1 each |
roasted chicken, about 1 lb. raw, cooked, meat removed from bones and shredded |
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2 Tbsp. |
Caribbean Jerk seasoning |
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1 1/2 c. |
chicken broth, or water with chicken bouillon added |
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1 1/2 c. |
water |
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1/2 c. |
cooking sherry |
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1/2 c. |
BBQ sauce |
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1 c. |
frozen kernel corn |
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1/2 c. |
peanut butter |
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to taste |
hot sauce |
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to taste |
salt |
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as needed |
toasted flake coconut |
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Procedure:
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.
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