Bahamian Chicken Recipes

BAHAMIAN CHICKEN SOUSE

Steps:

• Toss the chicken wings with 3 tablespoons lime juice and the seasoned salt. Set aside to marinate at room temperature for 1 hour.
• Heat the vegetable oil in a large pot over medium heat. Add the onion and green pepper; cook and stir until the onion has softened and begun to brown, about 10 minutes. Add the potatoes, carrots, red pepper flakes, allspice, bay leaves, marinated chicken, lime juice, and water. Bring to a simmer, then reduce heat to medium-low, cover, and continue simmering until the chicken is no longer pink at the bone, and the vegetables are tender, about 40 minutes. Season to taste with salt and pepper before serving.

BAHAMIAN CHICKEN

Steps:

• 1. Preheat oven to 400°F. Coat a large, shallow baking pan with nonstick cooking spray. Wash and pat dry the chicken halves and season with salt and pepper. Place the chicken, skin side up, in baking pan. Set aside.
• 2. In a small bowl, make a paste by mixing together brown sugar, 1 tablespoon of the rum, lime juice, lemon pepper, ginger, cloves, cinnamon, garlic powder, and hot pepper sauce.
• 3. Rub spice paste evenly over the chicken.
• 4. Bake for 45 minutes or until the chicken is fork tender.
• 5. Whisk chutney and remaining 1 tablespoon of rum together until blended.
• 6. Spoon chutney mixture over chicken and bake about 3-5 minutes more or until chutney is warm.
• 7. Arrange chicken on a serving platter. Garnish with lime, lemon, and parsley.

BAHAMIAN CHICKEN SOUSE

Steps:

• Pre-Boil Chicken in large pot. (I usually only cover in an inch of water on high heat for a quick boil) Be sure to add salt and dried pepper to water. Keep checking pot and add a little water at a time as it boils down.
• While meat is pre-boiling do the following:-
• Peel and cut potatoes into medium cubes. Place in bowl of tap water until ready to place into pot (to prevent it turning brown).
• Cut onion into medium slices.
• Cut celery stalks into medium to small cubes.
• Crush and finely cut garlic cloves.
• Remove the meat from heat right before it reaches the desired tenderness. (If you chose to substitute the chicken for turkey or pork ribs, the boil time will greatly increase to reach tenderness).
• Throw away broth and rinse meat thoroughly. (The final soup should be clear and free of particles.)
• Put freshly rinsed meat in large pot.
• Add the potatoes, onion, garlic, whole allspice (key to unique flavor).
• Cover in water an inch above.
• Add salt and pepper to taste.
• Bring to a boil. When potatoes are almost done add celery.
• Remove from heat when potatoes are tender but be sure not to boil celery too much. (Keep slight crunch).
• Squeeze one lime in pot. Save and slice second lime to add flavor to separate servings.
• Makes 4 to 5 Servings. Be sure NOT to eat the whole allspice! It is strictly there to add the unique flavor.
• We Bahamians eat this SOUSE (pronounced 'sowse') along with "Johnny Cake" (similar to Cornbread, made with flour instead of cornmeal).
• You can serve this Souse with your favorite warm homemade or bakery bread or french bread! Enjoy!