Chicken Souse Ingredients:

• 3 1b (1.8 kg) chicken
• 2 fresh hot peppers
• 2 tsp salt
• 2 tbsp lime juice
• 1 onion
• 1/2 sweet pepper
• 8 oz (227 g) Irish potatoes

How to Make Chicken Souse:

1. Clean the chicken and cut into small pieces.Grind or crush the hot peppers and mix with the salt. Use this to season the chicken.
2. Squeeze the lime juice on the chicken and let stand to marinate for 1 hour (or overnight). Chop the vegetables Place the marinated chicken and the vegetables in a saucepan.
3. Add sufficient water to cover the chicken. Boil for 30 minutes, or until the chicken is tender. Serve in a dish with the gravy as a dip.

Serves: 10
Serve with Johnny cake.

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Chicken Chop Suey Recipe – This exotic dish is from our Oriental heritage. There are large communities of Chinese in Jamaica, Trinidad and Guyana.

Ingredients

• 2 Garlic cloves, finely minced
• 1 tsp sugar
• 1 tbsp shee-yow
• 1 tbsp oyster sauce
• 2 tbsp cooking wine
• 3 tbsp of vegetable oil
• 2 chicken, cut into small pieces
• 1/4 foo-chuk*
• 8oz can bamboo shoots,drained
• 2oz dried chines mushrooms
• 1/2cup water
• 1/4cup chopped green onions
• 1/4cup grated carrots
• piece of green (fresh) ginger, finely chopped
• salt to taste

How To Make Chicken Chop Suey:

1. Combine green ginger, garlic, salt, sugar, pepper, shee-yow, oyster sauce and cooking wine. Pour chicken and marinate for 30 minutes.
2. Fry chicken, with marinade, in oil for 5 minutes; add foo-chuk, bamboo shoots and Chinese mushrooms. Add 1/2 cup water. Simmer on low heat 15-20 minutes. When completed, add green onions and grated carrots.

*Foo-chuk is a bean curd available at chineese groceries.
Recipe by Dr Betty and Published in Caribbean Cuisine Cookbook.

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Chicken and Okra Stew Recipe – Try this hearty stew!

Ingredients:

• 4 teaspoons canola oil, divided
• 2 pounds skinless, boneless chicken thighs, quartered
• 1 habanero pepper
• 1 1/2 cups chopped green bell pepper
• 1 cup finely chopped onion
• 2/3 cup finely chopped celery
• 2 1/2 cups chopped plum tomato
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh oregano
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1/8 teaspoon ground cloves
• 1 (14-ounce) can fat-free, less-sodium chicken broth
• 1 pound fresh okra pods, cut into 1-inch pieces

How to Make Chicken and Okra Stew:

Heat 2 teaspoons oil in a Dutch oven over medium-high heat. Add half of chicken to pan; cook 6 minutes, browning on all sides. Remove chicken from pan. Add remaining chicken to pan; cook 6 minutes, browning on all sides. Remove chicken from pan.

Cut habanero in half. Seed one half of pepper, and leave seeds in other half. Mince both pepper halves. Add remaining 2 teaspoons oil to pan; swirl to coat. Add minced habanero, bell pepper, onion, and celery; sauté 5 minutes or until tender, stirring occasionally. Add tomato; cook 3 minutes or until tomato softens. Add parsley and next 5 ingredients (through broth); bring to a boil. Return chicken to pan; cover, reduce heat, and simmer 10 minutes. Add okra; cover and simmer 15 minutes or until okra is just tender.

Bruce Weinstein and Mark Scarbrough, Cooking Light, MAY 2010 – Photo: Kwaku Alston; Styling: Kevin Crafts

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