Serves: 3-5 people
Cook time: 75 minutes
2 Chicken breasts or thighs lightly seasoned with garlic salt (cut up into 1 inch pieces)
2 tablespoon of vegetable oil
3 stalks of Jamaican Escallion
3 cloves of garlic
½ table spoon Pimento (Allspice)
2 lb. Pumpkin (cut up into 1 inch pieces)
1 lb. Yellow Yam
1 Scotch Bonnet pepper
1 pkt Jamaican Grace Chicken Noodle Soup
1 pkt Jamaican Grace Cock or Pumpkin Noodle Soup
3 whole corns (cut in 3)
1 can of cream style corn
½ can of whole kernel corn
1. In a large stock pot, stir fry chicken pieces and seasoning for 10 – 15 mins. Add boiling water bring level to half. Bring water to a boil leave on a medium flame for 30 minutes.
2. Peel the skins off the yellow yam and potatoes and wash these root vegetables in cold water to remove the dirt. Cut each vegetable into four slices and then add them to the pot.
3. You can add small dumplings (Flour, salt and water to form a dough – this should not be sticky) to the soup at this time if you wish. The heat should be turned to high at this point. Boil for 15 minutes.
4. Now you can add the rest of the ingredients to the pot, turn the fire down to medium, and cook for another 10 minutes. Then simmer for another 5 minutes.