Caribbean Chicken Hotpot
Preparation Time: 20 minutes | Cooking Time: 50 minutes
This hearty soup is definitely a main meal! Our recipe uses chicken, but you can vary the dish by using lamb or beef, or even leaving meat out altogether. Stretch the soup by adding more stock. Or make it even more filling by adding other vegetables of your choice.
2 tablespoons plain flour
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
8 chicken thighs (1.8kg), skinned, boned, cut into bite-size pieces
2 tablespoons olive oil
1 large brown onion, chopped finely
2 cloves garlic, crushed
1 small red sweet potato, cut into 2cm pieces
2 medium carrots, sliced
2 trimmed sticks celery, chopped finely
2 medium green bananas, peeled, sliced
1/4 cup red lentils
6 cups chicken stock
1 teaspoon chilli sauce
1 bouquet garni
150g pasta |
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Combine flour, half of the salt and half of the pepper in shallow dish. Toss chicken in flour, shake off excess.
Heat oil in large saucepan; cook chicken, in batches, about 5 minutes or until brown all over. Set aside.
Add onion and garlic to same pan; cook until onion is soft. Add potato, carrot and celery; cook, stirring, 2 minutes or until vegetables are lightly coated with oil.
Add banana, lentils, chicken, stock, remaining salt and pepper, chilli sauce and bouquet garni; bring to a boil, stirring. Simmer gently, covered, 15 minutes.
Add pasta; bring to a boil, stirring. Simmer, covered, 10 minutes. Remove and discard bouquet garni.
Serve soup sprinkled with fresh parsley, if desired.
SERVES 4
TIP: Penne, macaroni or shell pasta are all suitable for this recipe. |
