Jamaican Chicken and pumpkin soup

An excellent fall recipe -- it encompasses that autumn feel and crosses those elements with flavors from the islands. The combination is a mouthwatering fusion worthy of being repeated again and again.

Course Main

Cuisine Caribbean

Prep Time 15

Cook Time 50

Total Time 1 5

Servings

Calories 576kcal

Author Imma

Ingredients

3 pounds or more chicken thighs cut in chunks
1 medium onion diced
2 teaspoons minced garlic
2 Teaspoons Fresh thyme
1 Scotch bonnet pepper
1 teaspoon smoked paprika
1 bay leaf
5 cups broth/water or more
2-3 Green Onions diced
1 teaspoon all spice
1 Chayote cut in large chunks
1 plantain cut in chunks
2-3 cups butter squash cut in large chunks
1-2 carrots cut in large chunks
2-3 Tablespoons parsley optional
1 flavored packet cock soup
Salt and pepper to taste

Instructions

Heat up a pot or Dutch oven with oil , then add onions, green onions, garlic, thyme, all spice, Bay leaf; scotch bonnet pepper or hot sauce to the skillet. Stir for about 3 minutes to get the aromatics going. Then add chicken, salt and pepper. Then stir for about a minute.
Followed by water or broth to the pot.
Then throw vegetables: plantains, squash, chayote plantains, carrots and cock bouillon, salt according to preference
Cover and cook on for about 30 minutes.
Remove and serve with bread

Nutrition