Caribbean Chicken Soup Recipes

CARIBBEAN CHICKEN SOUP

Caribbean Chicken Soup image

This is a very simple & satisfying soup with a lot of flavors & textures. I knew I had to enter it into RSC#8 when my usually picky 9yo dd requested the leftovers for breakfast!!! Cook time does include coconut prep time for which instructions are included below.

Provided by Elmotoo

Categories Clear Soup

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons oil
1 onion, chopped
1 (28 ounce) can tomatoes, whole, peeled & squished with your hand
2 (14 ounce) cans chicken broth
1 lb chicken breast, boneless, skinless & diced
2 tablespoons curry paste
2 sweet bell peppers, any color, diced
1 cup cooked brown rice
1/2 cup fresh coconut, cut into 1/4-inch dice
reserved coconut juice

Steps:

Saute the chicken & onion in the oil.
Add the remaining ingredients.
Simmer 10 minutes to allow the flavors to meld & the peppers to soften.
**To prepare fresh coconut: Preheat oven to 350°F Use a Philips screwdriver to poke holes in 2 of the 3 'eyes' of the coconut. Set on a measuring cup to drain the liquid ("juice") while the oven is preheating. A few shakes help. When drained, place in oven for 15 minutes. Strain liquid to remove any debris & reserve liquid - it could be anywhere from 1/2c to 1 cup or more. After 15 minutes, remove coconut from ovem & crack on hard surface. Use a strong spoon or similar device to pry nutmeats from outer husk. Use a vegetable peeler (or paring knife) to remove brown layer from the nutmeats. Rinse & use as desired.

Nutrition Facts : Calories 448.6, Fat 23.2, SaturatedFat 7.5, Cholesterol 72.6, Sodium 741.8, Carbohydrate 28.7, Fiber 6.7, Sugar 9.2, Protein 32.4

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