Best 2 Jamaican Chicken Pepper Pot Soup Recipes

Embark on a culinary journey to Jamaica with our tantalizing Jamaican Chicken Pepper Pot Soup, a hearty and flavorful dish that captures the essence of the island's vibrant cuisine. This traditional soup is a delightful symphony of succulent chicken, tender vegetables, and a rich, aromatic broth infused with the warmth of Scotch bonnet peppers. Discover the secrets of this beloved Jamaican soup with our collection of easy-to-follow recipes. From the classic version to variations featuring oxtail, goat, or seafood, we have a recipe to satisfy every palate. Let your taste buds be tantalized as you explore the diverse flavors of Jamaica through this iconic soup.

Here are our top 2 tried and tested recipes!

JAMAICAN PEPPER POT SOUP

Jamaican Pepper Pot Soup image

A classic Caribbean soup and a specialty of Sign Great House near Montego Bay, Jamaica

Provided by Food Network

Yield 6 large servings

Number Of Ingredients 15

Ingredients

2 pounds pig tails, scrubbed, rinsed in cold water, and cut into 1-inch pieces
1 pound salt beef, cut into 1/2-inch cubes
6 1/2 pints water
1 pound yams, peeled and chopped into 1-inch cubes
1 pound coco, peeled and chopped
4 cups ice water
12 okra, rinsed
8 ounces Indian kale, trimmed of heavy stalks and finely sliced
1 teaspoon powdered thyme
Freshly ground salt
Freshly ground pepper
6 ounces onion, thinly sliced
3 scallions, finely chopped
1 can callaloo* or 1 pound fresh spinach, shredded
*a Jamaican green vegetable that tastes like a cross between broccoli and spinach

Steps:

In a pot large enough to hold at least 20 cups of water, add pig tails. Cook on medium heat to render fat. Pat salt beef dry with a towel. When drippings have accumulated, add salt beef to pot and saute until brown.
Once browned, add 6 1/2 pints of water and bring to a simmer. Simmer for 1 hour, occasionally skimming off the foam that rises to the surface and clings to the sides of the pot.
After 1 hour, add the yams and coco. Add ice water to congeal fat and cause it to rise to the top. Skim off fat. Simmer for 1/2 hour more.
Add okra and kale. Add thyme, salt, and pepper to taste. Add chopped onion and scallion. Cook another 1/2 hour. Add callaloo or spinach and boil for 3 minutes. Serve immediately.

CHICKEN PEPPER POT SOUP

Chicken Pepper Pot Soup image

I got this fabulous recipe when I vacationed at Disney's Animal Kingdom Lodge. The soup was on the Boma - Flavors of Africa Buffet. When I inquired about a cookbook with the recipe, the waitress went & got the recipe from the kitchen. This is posted in the same manner I got it, but I'll tell you that finding 1 gallon containers of broth is difficult. So I use 10 14oz cans, it's a little more, but just as good. I also usually use 2 poblanos. Using ready to go chicken tenders is a big time saver. I just sautee them in a little sesame oil & garlic before I dice them. This soup is very tasty and borderline addicitive. I've made several times since I got back. It is absolutley delicious the next day and freezes well. Hope you enjoy it as much as I do.

Provided by Tina and Angie

Categories Chicken

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

6 chicken breasts, Diced
1 gallon low sodium chicken broth (or 10 14oz cans)
2 cups low sodium soy sauce (1 15oz bottle)
2 tablespoons garlic, Chopped
2 tablespoons sugar
2 tablespoons hot sauce (I use Asian Chili Sauce)
1 cup cornstarch
1 cup water
2 red bell peppers, Chopped
1 green bell pepper, Chopped
1 poblano pepper, Diced
2 onions, Diced
1 cup mushroom, Diced
2 tablespoons sesame oil

Steps:

Cook chicken unitl half done. Set Aside.
Heat Chicken Stock, Soy Sauce, Garlic, Sugar, Sesame Oil, and Hot Sauce. (You can add Collard Greens at this point if desired.) Bring to Boil.
Make a slurry. Combine 1 Cup Cornstarch with 1 Cup Water and mix until all Cornstarch is disolved. Add to Stock and reduce heat and simmer for 20 minutes.
Add all Vegetables and Chicken. Cook until Chicken and Vegetables are done. Another 20 to 30 minutes depending on Chicken.
Drizzle with Sesame Oil when serving. If desired, you can add fresh Spinach just before serving.

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your soup.
Don't be afraid to adjust the seasonings to your taste. This soup is very versatile and can be made more or less spicy, depending on your preference.
If you don't have time to make the soup ahead of time, you can cook it all in one pot. Just add the chicken and vegetables to the pot and cook until the chicken is cooked through.
Serve the soup with your favorite toppings. Some popular options include rice, avocado, sour cream, and cilantro.
Leftover soup can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Conclusion:

Jamaican chicken pepper pot soup is a delicious and hearty soup that is perfect for a cold winter day. It is made with a variety of fresh vegetables, chicken, and spices. This soup is also very versatile and can be made more or less spicy, depending on your preference. Whether you are looking for a quick and easy meal or a soup to warm you up on a cold day, Jamaican chicken pepper pot soup is a great option. `