Caribbean Chicken Soup

Soups & Salads


It is cold and miserable outside today so I made a soup to warm me up.   I decided to make Caribbean Chicken Soup, something I tried on a recent trip to Miami.

The soup has cassava in it, one of my favorite root vegetables. (More on cassava- http://en.wikipedia.org/wiki/Cassava). Cassava is very common in Uganda, where I was born. We were served boiled cassava as a snack at recess when I was in school.  Cassava can be cooked in many different ways:  curried, boiled or fried among others.

Cassava is also known as Mogo, and Yucca.

I first tried Caribbean Chicken Soup at a restaurant called Pollo Tropicana, a chain restaurant in Florida. I found a version of the soup in Martha Stewart Living. Hope you enjoy it!

Ingredients

  • 1                       Chicken Breast boneless and skinless
  • 4                       cups water
  •                          Coarse salt and freshly ground pepper to taste
  • 2                       medium onions thinly sliced
  • 4                       cloves garlic
  • 1                       inch piece fresh Ginger
  • 4                       fresh tomatoes or canned tomatoes
  • 1                       cup chopped fresh cilantro
  • 1                       jalapeño chilly thinly sliced
  • 4                       medium carrots, thinly sliced
  • 4                       stalks celery, thinly sliced                    
  • 8                       oz Cassava (Mogo or Yucca)  peeled and cut into 1/2 inch pieces
  • 1                       lime

Directions

  1. In a saucepan heat oil and add the onions. Fry the onions till they are soft and transparant.
  2. In a blender blend, garlic, ginger and tomatoes. Add this to the onions, and cook stirring it for 2 minutes. Slice the chicken into thin slices and add this to the tomato mix. Add the water, carrots, and celery and Cassava (Mogo, Yucca).   When the water starts to boil add the salt and black pepper, lime rind, lime juice and cilantro. Turn the heat to med and let it simmer for 15 minutes.
  3. Serve it hot.

Note:

You can make this into a Vegetarian soup by omitting the chicken.
You can substitute yams for Yucca.

Chicken Akani (Chicken Pilau)

Entrees, Poultry

In South Asia, pulao ( or pilau) is a dish consisting of a combination of rice and usually including peas, potatoes, mutton, beef, or chicken.  Akani or pilau is meat (and /or vegetables) and rice cooked together.   It is usually served on special occasions and weddings. Meat pulao is a Pakistani and North Indian traditional dish, especially among the Muslim population. 

Ingredients

  • 1               whole chicken ( 3 – 4 lbs)
  • 2               med onions 
  • 3               potatoes
  • 2               cups rice
  • 1/4            cup oil
  • 6               elichi pods (cardamom)
  • 6               cloves
  • 1/2            tsp black pepper
  • 1/2            tsp  cumin
  • 1               stick cinnamon (2 inches)
  • 1               jalapeno  pepper
  • 2               medium tomatoes (4 small)
  • 1               tsp  crushed garlic
  • 1               tsp  crushed ginger
  • 1/2            tsp  dhana jeera
  • 1/2            cup yoghurt
  • 1               tsp salt
  • 1/2            tsp  red chilly powder (optional)
  • 2               cups water
  • 1               tsp garam masala
  • 10             strands saffron

Instructions

  1. Heat the oven to 300 degrees.
  2. Skin and cut the chicken into 10 pieces.  Remove all the fat and rinse the chicken in cold water.
  3. Peel and thinly slice the onions.
  4. Peel and cut the potatoes into quarters.  Leave them in the water.
  5. Rinse the rice.  Soak the rice in cold water, rub it gently with your fingers and transfer the rice to a sieve and  let the cold water run till  the water comes out clean.
  6. Finely chop the tomatoes
  7. In a medium saucepan heat the oil.  Add the sliced onions, cardamom, cloves, black pepper, cumin and cinnamon stick and jalapeno.  Stir and cook till the onions turn golden brown, about 10 minutes. 
  8. Add the chopped tomatoes, garlic, ginger, dhana jeera, chilly powder and salt.  Stir this for 2 minutes.
  9. Add the chicken and yoghurt and stir this for 2 min.
  10. Add the water.  When the water starts to boil, add the rice and potatoes,  stir well, cover and cook on medium heat till the water evaporates, about 10 min.
  11. Sprinkle the garam masala and saffron, cover and cook in the oven for about 15 min.  The rice will be dry and fluffy.
  12. Gently turn the rice, switch off the oven and leave it in the oven till you are ready to serve.
  13. Serve with carrot pickle, katcumber and yoghurt.

Instant Pot

  1. Heat the oil in an instant Pot, and fry the onions and the spices, till the onions are golden brown, about 10 minutes.
  2. Add chopped tomatoes, the rest of the spices and yoghurt, mix and  cook for 5 minutes.
  3. Add the the water, chicken, rice and potatoes, mix and cook on Auto rice(10 min).

Chana Batata

Snacks & Appetizers, vegetarian

NewImageA friend of mine phoned to say she was coming for a cup of tea and a chat. Since it was almost lunch I decided to make Chana Batata.  Chana translates to chickpeas and Batata means potatoes.  This is a wonderful combination and a great one pot meal.  I rinsed the potatoes and put them in a pot to boil and started cooking the chickpeas.  By the time my friend arrived my dish was ready.  I asked her to pick up a bag of chips on her way as they are a great accompaniment to Chana Batata.

Chana Batata is also known as Aloo Batata .  Aloo also translates to potatoes.  In East Africa we used to have this as an after school snack or a snack  between shopping.  There were lots of small cafes that served chana batata, snacks and Chai (Indian Spice tea) or fresh Passion Fruit Juice.  You can also get Chana Batata as street food in Indian and Pakistan.  Chana Batata originated in India.

Ingredients

  • 14         oz Can Chickpeas
  • 4           med russet Potatoes
  • 2           tablespoon Vegetable oil
  • 5           Curry Leaves
  • 1/4        teaspoon Jeera  (Cumin seeds)
  • 1/4        teaspoon Rye (Mustard  seeds)
  • 1/4        teaspoon Methi (Fenugreek seeds)
  • 1           small Tomato
  • 1           Jalapeno
  • 2           tablespoon chopped cilantro
  • ¼          teaspoon Turmeric Powder
  • 1           teaspoon Salt
  • ½          teaspoon Citric Acid or
  •  2          table spoon lemon Juice
  • 1           tablespoon Sugar
  • 4           cups Water

Instructions 

  1. Boil the potatoes with the skin on until soft(about 15 min) Peel the potatoes and cube it 3/4 inch.
  2. Chop the tomato, Jalapeno and half the cilantro in a food processor.
  3. Heat the oil, add the rye, methi, cumin and curry leaves.  When the rye starts to pop add the tomato mixture, turmeric powder, salt, citric acid, sugar. Cook for a couple of min.
  4. Add the Chana and mix well. Let it cook for 2 min. Add 4 cups of water and the potatoes, cover and cook on medium heat for about 10 min. The sauce will become thick.
  5. Sprinkle chopped cilantro before serving.

Serve with potato chips, mogo chips or chevro and Tamarind Chutney.

Karahi Chicken

Entrees, Poultry


The name Karahi Chicken comes from the utensil it is cooked in.

A karahi  is a type of thick, circular, and deep cooking pot used in Indian, Pakistani, Bangladeshi and Nepalese cuisine. Karahi are traditionally made out of cast iron, and look like woks with rounded bottoms.  These days they are also made with other materials like stainless steel,  copper and non-stick. Flat-bottomed varieties are also available now.

Karahi are useful for the shallow or deep frying of meat, potatoes, sweets, and snacks such as samosaand fish, but are most noted for the simmering of stews which are often named karahi dishes after the utensil.

Stews prepared in a karahi include “chicken karahi” and “karahi paneer.”

This is one of the quick dishes to make and it does not have a lot of spices.  If you do not have a Karahi or a wok , a saucepan will do.

 

Ingredients

  • 2                     whole chicken breast skinned and deboned.
  • 1                     tablespoon coriander Seeds
  • 1                     tablespoon crushed Ginger
  • 1                     tablespoon crushed Garlic
  • 1                     lb Tomatoes ( 4 Medium) finely chopped
  • 1                     tbsp  jalapenos paste(or to taste)
  • 2                     tablespoon oil
  • ½                    teaspoon freshly ground cumin
  • ½                    teaspoon freshly ground black pepper
  • 1                     tablespoon Tomato Paste
  • 1                     cup chopped cilantro plus 1 tbsp for decoration
  • 1                     tbsp finely chopped ginger

Instructions

  1. In a Saucepan heat the oil.
  2. Add coriander seeds, garlic and ginger.  Stir for 1 minute  or until the garlic and ginger start to stick at the bottom.
  3. Add chopped tomatoes, Cumin, black pepper  salt, tomato paste and jalapeno.  Cook for 10  Minutes.
  4. Rinse the Chicken and slice it thinly.  Add the Chicken to the Saucepan.  Mix well and cook on med heat for 15 minutes.  The chicken is cooked when the meat becomes firm and it changes color.   The sauce will be thick.  add the chopped cilantro and mix.
  5. sprinkle cilantro and ginger before serving.

Serve with Naan.

Wok sits next to a karahi on a western-style stove.

Chicken Curry

Entrees, Poultry

Chicken curry is one of the first curries my mom taught me to make.  The longer you simmer a curry sauce better enhanced the flavour will be.  This curry sauce is the base for a lot of other more complex curries.  Many people have the misconception that all curries are spicy. This basic curry can be as mild or as spicy as you want. If you want to make a curry with some heat you can add hot chili pepper to it. I usually make a carrot and green pepper pickle to go with my chicken curry.  You can find the spices you need for this recipe from an Indian grocery store or the International Food section in most grocery stores.

Ingredients

  • 1               whole chicken (3 – 4 lbs)
  • 2               medium onions
  • 3               medium Potatoes
  • 4               tbsp oil
  • 5               black pepper
  • 1               small cinnamon stick
  • 5               cardamom pods
  • 5               cloves
  • ¼              tsp cumin seeds
  • 1               large tomato chopped
  • 1               tsp crushed garlic
  • 1               tsp crushed ginger
  • 1               jalapeno
  • 3/4            tsp coriander powder
  • 3/4            tsp cumin powder 
  • ¼              tsp chilly powder, or to taste
  • 1               tbsp tomato paste
  • ½              tsp garam masala
  • 1               tbsp chopped cilantro
  • 1/4            tsp turmeric powder
  • 1               tsp salt     

Directions

  1. Skin and cut the chicken into 10 pieces. Peel the potatoes and cut them into 4 pieces.
  2. Heat oil in a sauce pan. Add the whole spices and the onion. Sauté the onions over medium heat till the onions turn golden brown about 10 minutes.
  3. Add the tomatoes, tomato paste and the rest of the spices except the garam masala and the cilantro. Cover and cook for 5 minutes.   Add 2 cups of water and cook for 5 min. Add the chicken and cook till chicken is half done (about 10 minutes) Add the potatoes and cook till the chicken and potatoes are done.
  4. Chicken is done when the color has changed and the meat is firm to the touch.
  5. Serve in a bowl, sprinkle with garam masala and cilantro.
  6. Serve it with rice, chapatti or French bread.

Chicken Curry Ingredients

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Thepla

Sweets

Thepla is a deep fried sweet crispy puri , very popular in parts of India and Pakistan.  It is made with whole wheat flour and  goor.  Goor is  natural sugar.   Goor can be found in an Indian grocery store. 

You will find many different recipes for thepla, I like this recipe which  was given to me by my friend Gulzar.

Ingredients

  • 8                 oz goor      
  • 1                 cup water  
  • 4                 cups whole wheat flour (superstore No Name)
  • 1                 cup  soji (wheatlets)
  • 1                 cup  brown sugar (dark brown) 
  • 3/4              cup  butter  (melted)
  • ¼                tsp  elchi(cardamom)  seeds crushed
  • 1                 tbsp  viriyari crushed                 
  • 2                 tbsp  kas kas (white poppy seeds)
  • 6                 cups oil for frying

 Instruction

  1. In a medium saucepan boil  the water and goor  till the goor melts
  2. In a mixing bowl add flour, soji, brown sugar, elechi, viriyari.
  3. Rub in margarine till the mixture looks like bread crumbs.
  4. Add goor pani a little at a time and make a stiff dough.
  5. Divide the dough into 4 and make a ball.
  6. Roll the dough in kas kas and flatten it.
  7. Roll each ball on a floured surface to a ¼ “ thickness.
  8. Cut with a cookie cutter.
  9. Deep fry on medium heat till they are golden brown.
  10. Drain on paper towel.