Caribbean Chicken Soup With Bananas Recipes

CARIBBEAN CHICKEN SOUP WITH BANANAS

Steps:

• In 6 quart electric slow cooker, combine the onion, carrots, green and red peppers, zucchini, tomatoes, stock, corn, rice and spice mix ingredients.
• Stir to blend well.
• Cover and cook on the low heat setting 6-7 hours or until the rice is tender.
• Stir in the chicken or turkey.
• To serve, add almost one-half banana to each soup bowl.
• Ladle the soup over the bananas and serve at once.

CARIBBEAN CHICKEN SOUP

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.