Chicken Souse Recipes

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CHICKEN SOUSE PRONOUNCED "SOWSE"



Chicken Souse Pronounced

Provided by International Cuisine

Categories     Soup

Number Of Ingredients 14

2 lbs chicken (wings and drumsticks)
½ cup freshly squeezed lime juice
3 large scotch bonnet (habanero, serranos or jalapenos, chopped)
1 tablespoon seasoned salt
1 tablespoon allspice
4 bay leaves
1 tablespoon black pepper
Salt to taste
1 tablespoon oil
1 large white or yellow onion
2 large carrot (peeled and chopped)
2 celery sticks (chopped)
2 large potatoes (peeled and diced)
2 teaspoons fresh thyme

Steps:

  • In a large air tight container, mix together the lime, season salt, pepper, allspice and bay leaves.
  • Add in the chicken, stir well and marinate for 12-24 hours.
  • In a large dutch oven, heat the oil over medium heat
  • Add in the chicken pieces reserving the marinade, cook until browned on all sides, and set aside.
  • Add in the onions, carrots and celery, sauté until tender about 5 minutes.
  • Add in the potatoes and fresh thyme.
  • Return the browned chicken to the pot along with reserved marinade.
  • Add enough water to cover the chicken in the pot.
  • Bring to a boil and then simmer for about 45 minutes or until the chicken meat is falling off the bone.
  • Remove the chicken and de-bone it, adding back into the pot the chicken meat.
  • Add salt to taste.
  • Remove the allspice berries and bay leaves.
  • Serve with old sour, extra limes and Johnny cakes.

BAHAMIAN CHICKEN SOUSE



Bahamian Chicken Souse image

This traditional Bahamian dish is served with a side of grits and bread or Johnny cake. Add lime and hot pepper to spice it up to your individual taste. It's delicious and surprisingly simple!

Provided by Kristal

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 2h30m

Yield 4

Number Of Ingredients 14

24 chicken wings, separated
3 tablespoons lime juice
1 teaspoon seasoned salt
1 teaspoon vegetable oil
1 large onion, diced
½ green pepper, diced
6 large potatoes, peeled and diced
3 carrots, diced
½ teaspoon crushed red pepper flakes
1 tablespoon ground allspice
2 bay leaves
¾ cup lime juice
3 cups water
salt and black pepper to taste

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.

Nutrition Facts : Calories 1226 calories, Carbohydrate 111.7 g, Cholesterol 205.8 mg, Fat 51.5 g, Fiber 15 g, Protein 79.5 g, SaturatedFat 14.3 g, Sodium 500.9 mg, Sugar 9.4 g

BAHAMIAN CHICKEN SOUSE



Bahamian Chicken Souse image

Bahamians eat this traditional souse (pronounced 'sowse') along with grits and Johnny Cake (similar to Cornbread). From Sparkpeople.com.

Provided by Vicki Butts (lazyme)

Categories     Chicken

Time 1h15m

Number Of Ingredients 9

3 lb chicken wings or chicken parts (can substitute turkey wings or parts or pork ribs cubed)
2 large baking potatoes
1 large yellow onion
2 medium stalks celery
3 garlic cloves
2 Tbsp whole allspice (absolutely necessary) * see note below.
2 limes
dried red pepper (can use fresh bird or goat pepper)
salt

Steps:

  • 1. Pre-boil chicken in large pot. (You can 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.
  • 2. While meat is cooking 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.
  • 3. 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).
  • 4. Throw away broth and rinse meat thoroughly. (The final soup should be clear and free of particles.)
  • 5. Put freshly rinsed meat in large pot. Add the potatoes, onion, garlic, whole allspice (key to unique flavor).
  • 6. Cover in water an inch above the ingredients. Add salt and pepper to taste.
  • 7. Bring to a boil. When potatoes are almost done add celery.
  • 8. Remove from heat when potatoes are tender but be sure not to boil celery too much. (Keep slight crunch).
  • 9. Squeeze one lime in pot. Save and slice second lime to add flavor to separate servings.
  • 10. NOTE: When I made this I felt that the allspice was rather overwhelming. Next time I would only use 1T and think that would still impart the unique flavor.

CHICKEN SOUSE



chicken souse image

This chicken souse is healing to the soul..

Provided by meracita minns @mercedes54

Categories     Chicken Soups

Number Of Ingredients 11

2 1/2 pound(s) chicken breast or wings
1 cup(s) carrots
1 cup(s) potatoes
1/2 cup(s) vinegar
1 - large onion
1 stick(s) celery
3 tablespoon(s) garlic powder
3 cup(s) chicken broth
2 tablespoon(s) salt
6-10 clove(s) allspice, whole
2 tablespoon(s) black pepper

Steps:

  • boil chicken (if using chicken breast cut up into squares)add in water, add broth, vinegar, add in all other ingredients.Boil for about 30mins or until done.

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