Rihanna's spicy Bajan chicken soup
Serve up something spicy!
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Nutrition Score per serving
184 calories
4 g fat
1 g saturated fat
11 g carbs
26 g protein
2 g fiber
48 mg calcium
2 mg iron
113 mg sodium
Serves: 6
Cook Time: 40 minutes
Ingredients
| 1 | t | grapeseed oil |
| 3⁄4 | lb | boneless, skinless chicken breast, cut into cubes |
| 3⁄4 | lb | boneless, skinless chicken thighs, left whole |
| 1 | T | curry powder |
| 1 | t | ground turmeric |
| 2 | medium onions, cut into 1/2 inch wedges | |
| 3 | clv | garlic, chopped |
| 2 | T | fresh ginger, minced |
| 1 | carrot, peeled and cut in small pieces | |
| 1 | celery stalk, cut in small pieces | |
| 1 | Serrano pepper, seeded and minced | |
| 1⁄2 | t | ground allspice |
| sea salt to taste | ||
| 1 | T | ground black peppercorns |
| 1 | medium potato, peeled and cut in 1/2 inch cubes | |
| 3⁄4 | c | fat-free, free-range chicken stock |
| 2 2⁄3 | c | water |
| 1 | habanero pepper |
Instructions
In an 8-quart stock pot, heat grapeseed oil. Add chicken breast and thighs, curry powder, and tumeric. Sauté for 5 minutes, then stir in onions, garlic, and ginger; cook for another 3 minutes.
Add the remaining ingredients and simmer for 40 minutes, until the vegetables are tender and the chicken thighs fall apart. Then, use the back of a spoon to rub the habanera pepper against the side of the pot to release flavor; remove pepper right away. Serve with brown rice or whole-wheat bread.
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Add the remaining ingredients and simmer for 40 minutes, until the vegetables are tender and the chicken thighs fall apart. Then, use the back of a spoon to rub the habanera pepper against the side of the pot to release flavor; remove pepper right away. Serve with brown rice or whole-wheat bread.
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