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Bahamas: Chicken Souse

Posted by Peggy on April 11, 2010

Chicken Souse
Recipe: Chicken Souse



  1. Combine 1 tablespoon kosher salt, lime juice, garlic and chopped hot peppers in a casserole, large pan or Dutch oven large enough to accommodate chicken. Place cut up chicken into pan. Let marinate, refrigerated, 12-18 hours, turning chicken once.
  2. Heat oil to medium high in large heavy-bottomed pan or Dutch oven. Remove chicken from marinade, shaking off excess marinade and reserving marinade, and brown chicken on all sides. Remove from pan and reserve.
  3. Reduce heat and sauté carrots, onion and celery in pan. Sauté until just tender, about 5 minutes. Return browned chicken and reserved marinade to pan. Add water and allspice to pan to just cover chicken.
  4. Bring to a boil; cover then reduce heat to simmer. Simmer 45 minutes, then add bell peppers to pot. Cook until chicken is just cooked and falling off of the bone, an additional 20-40 minutes.
  5. Remove chicken; reserve meat and discard all bones. Bring stock to a low boil, stir in chopped thyme, and reduce liquid, uncovered, about 20 minutes. When cool enough to handle, chop chicken in large chunks and return to stock. Remove allspice berries, if using, and serve garnished with thyme sprigs, chopped peppers and lime wedges.

*2 meaty breasts, 2 thighs, 2 drumsticks

Marinate Time: 12-18 hours

Active Time: 20 minutes

Simmer Time: 60-90 minutes

Number of servings (yield): 4-6

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